Figure 2.

Determination of the antioxidant activity with DPPH in various types of yogurt during the shelf life. Aliquots (20 μL) of yogurt extracts were treated with 0.08 mmol/L DPPH and the decrease in absorbance was estimated at 517 nm. The analysis was repeated once a week for 9 weeks. The activity was expressed as % of DPPH radical scavenging. (a) plain yogurt; (b) skim yogurt; (c) plain berries yogurt, and (d) skim berries yogurt. The inset reports the antioxidant activity of plain yogurt (a), yogurt added with berries puree (c), and berries puree alone (p) treated in the same conditions. ***p < 0.001