Table 2.
Total phenolic content (TPC), total flavonoids content (TFC), and antioxidant activity measured by ABTS and FRAP assays of spreadable cheese enriched with 5% by-products.
| TPC (mg GAEs/g dw) |
TFC (mg QEs/g dw) |
ABTS (mg TEs/g dw) |
FRAP (µMol FeSO4·7H2O/g dw) |
|
|---|---|---|---|---|
| CNT | 0.66 ± 0.06 a | 0.47 ± 0.00 a | 0.96 ± 0.08 a | 1.52 ± 0.05 a |
| Br-SC | 1.78 ± 0.02 d | 0.79 ± 0.07 c | 2.09 ± 0.06 d | 6.65 ± 0.20 d |
| CB-SC | 0.90 ± 0.04 b | 0.49 ± 0.03 a | 1.71 ± 0.09 c | 4.53 ± 0.47 c |
| Art-SC | 1.20 ± 0.22 c | 0.06 ± 0.03 b | 1.71 ± 0.20 c | 4.74 ± 0.13 c |
| TP-SC | 0.72 ± 0.02 a | 0.47 ± 0.00 a | 1.51 ± 0.07 b | 2.58 ± 0.12 b |
| RGP-SC | 2.34 ± 0.15 e | 0.86 ± 0.08 d | 3.95 ± 0.19 e | 26.17 ± 0.72 e |
| WGP-SC | 2.74 ± 0.04 f | 0.89 ± 0.03 d | 4.00 ± 0.06 e | 26.45 ± 0.25 e |
CNT: control spreadable cheese; Br-SC: broccoli spreadable cheese; CB-SC: corn bran spreadable cheese; Art-SC: artichoke spreadable cheese; TP-SC: tomato peel spreadable cheese; RGP-SC: red grape pomace spreadable cheese; WGP-SC: white grape pomace spreadable cheese. a–f: Data in columns with different superscripts are significantly different (p < 0.05). Results are expressed as means ± Standard Deviation for n = 3.