. 2018 Aug 23;55(10):4174–4183. doi: 10.1007/s13197-018-3347-z

Table 4.

Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity measured by ABTS and FRAP assays of Primosale cheese enriched with 50 and 100 g kg⁻¹ of different vegetable by-products

	TPC (mg GAEs/g_dw)	TFC (mg QEs/g_dw)	ABTS (mg TEs/g_dw)	FRAP (µMol FeSO₄ * 7H₂O/g_dw)
CNTR	1.22 ± 0.03^a	0.47 ± 0.00^a	1.74 ± 0.08^a	1.82 ± 0.16^a
Br5	2.81 ± 0.05^c	0.54 ± 0.08^a	4.69 ± 0.38^d	7.64 ± 0.27^c
WG5	6.25 ± 0.14^d	1.09 ± 0.06^b	7.02 ± 0.11^e	83.4 ± 1.27^d
RG5	6.92 ± 0.38^e	1.15 ± 0.24^b	8.44 ± 0.11^f	94.9 ± 1.42^e
Ar5	1.83 ± 0.08^b	0.51 ± 0.05^a	2.78 ± 0.11^c	7.33 ± 0.14^c
TP5	1.32 ± 0.05^a	0.47 ± 0.00^a	2.29 ± 0.09^b	4.07 ± 0.38^b
CNTR	1.22 ± 0.03^a	0.47 ± 0.00^a	1.74 ± 0.08^a	1.82 ± 0.16^a
Br10	3.38 ± 0.13^d	0.73 ± 0.09^c	5.84 ± 0.32^b	11.9 ± 0.66^b
WG10	10.07 ± 0.23^e	1.95 ± 0.06^d	10.42 ± 0.92^c	147.5 ± 7.3^c
RG10	10.59 ± 0.31^f	2.17 ± 0.14^e	13.99 ± 0.78^d	160.4 ± 15.2^d
Ar10	2.04 ± 0.04^c	0.64 ± 0.05^b	2.84 ± 0.27^a	11.2 ± 0.31^b
TP10	1.50 ± 0.08^b	0.49 ± 0.02^a	2.28 ± 0.41^a	5.08 ± 0.28^a,b

Results are expressed as mean ± SD for n = 3

CNTR: control Primosale cheese; Br5: broccoli Primosale cheese enriched to 50 g kg⁻¹; WG5: white wine grape pomace Primosale cheese enriched to 50 g kg⁻¹; RG5: red wine grape pomace Primosale cheese enriched to 50 g kg⁻¹; Ar5: artichoke Primosale cheese enriched to 50 g kg⁻¹; TP5: tomato peel Primosale cheese enriched to 50 g kg⁻¹; Br10: broccoli Primosale cheese enriched to 100 g kg⁻¹; WG10: white wine grape pomace Primosale cheese enriched to 100 g kg⁻¹; RG10: red wine grape pomace Primosale cheese enriched to 100 g kg⁻¹; Ar10: artichoke Primosale cheese enriched to 100 g kg⁻¹; TP10: tomato peel Primosale cheese enriched to 100 g kg⁻¹

^a–fData in columns with different superscripts are significantly different (p < 0.05)