Table 2.

Antioxidant characteristics of raw, pasteurized and boiled cow and buffalo milk

Parameter	Days	Cow Milk			Buffalo Milk
		Raw Milk	Pasteurized	Boil	Raw Milk	Pasteurize	Boil
TFC Rutin Equivalent mg/ml	0	1.89 ± 0.04c	1.85 ± 0.05c	1.82 ± 0.12c	3.72 ± 0.06a	3.71 ± 0.14a	3.68 ± 0.07a
	3	1.87 ± 0.09c	1.84 ± 0.11c	1.81 ± 0.17c	3.68 ± 0.02a	3.65 ± 0.10a	3.63 ± 0.03a
	6	1.45 ± 0.03d	1.42 ± 0.02d	1.39 ± 0.13d	3.41 ± 0.07b	3.43 ± 0.18b	3.37 ± 0.02b
TAC %	0	42.1 ± 1.58c	41.3 ± 1.15c	40.7 ± 0.94c	58.4 ± 1.81a	57.6 ± 1.47a	56.5 ± 1.62a
	3	41.6 ± 0.87c	39.9 ± 1.61c	39.8 ± 1.16c	56.8 ± 1.21a	56.2 ± 1.66a	55.7 ± 1.84a
	6	37.5 ± 1.28d	38.4 ± 0.79d	37.5 ± 1.65d	52.7 ± 1.37b	49.8 ± 1.28b	47.4 ± 0.73b
RP	0	6.74 ± 0.53c	6.63 ± 0.71c	6.55 ± 0.44c	13.7 ± 1.19a	13.5 ± 0.93a	13.4 ± 0.55a
	3	6.51 ± 0.38c	6.14 ± 0.35c	5.87 ± 0.62c	12.9 ± 0.56a	13.3 ± 0.72a	12.6 ± 0.55a
	6	5.3 ± 0.62d	4.9 ± 0.22d	4.77 ± 0.35d	10.3 ± 0.43b	11.6 ± 0.31b	10.8 ± 1.26b
DPPH %	0	24.3 ± 0.49d	23.8 ± 1.10c	23.6 ± 0.58c	31.8 ± 1.77a	31.5 ± 0.67a	30.4 ± 0.94a
	3	23.7 ± 0.66d	23.1 ± 1.53c	22.7 ± 1.05c	30.6 ± 1.49a	29.7 ± 0.52a	29.5 ± 0.45a
	6	21.6 ± 1.23e	19.4 ± 0.91e	16.5 ± 0.27e	28.6 ± 0.84b	27.4 ± 1.17b	26.7 ± 1.22b
AA in LA %	0	11.7 ± 0.39c	11.3 ± 0.37c	11.1 ± 0.44c	17.4 ± 0.62a	17.1 ± 1.13a	16.8 ± 0.98a
	3	11.2 ± 0.44c	10.7 ± 0.53c	9.11 ± 0.19c	16.9 ± 0.33a	13.7 ± 0.70a	11.8 ± 0.62a
	6	8.55 ± 0.76d	8.76 ± 0.27d	8.73 ± 0.38d	15.8 ± 1.37b	11.2 ± 0.91b	10.4 ± 0.36b

Within the rows and columns of a parameter, means denoted by a different letter are statistically different (P < 0.05)

TFC Total Flavonoid Content (mg Rutin/g)

TAC Total Antioxidant Capacity

RP Reducing Power

DPPH

AA in LA Antioxidant Activity in Linoleic Acid

H ₂ O ₂ FRSA Hydrogen Peroxide Free Radical Scavenging Activity