Table 7.

Total phenolics, total flavonoids, radical scavenging activity, trolox equivalent antioxidant capacity, and reducing power of whey from paneer supplemented with different date extracts

Treatments	TP	TF	DPPH	TEAC	RP
Control paneer whey	0.34±0.01c	1.24±0.05d	06.40±0.03d	5.12±0.09c	2.59±0.09d
Aseel extract paneer whey	1.21±0.05ab	7.11±0.09b	12.10±0.03a	12.69±0.02b	4.59±0.06b
Rabi extract paneer whey	1.31±0.03a	6.59±0.08c	10.50±0.08b	13.71±0.05a	4.34±0.09c
Irani extract paneer whey	1.33±0.07a	7.62±0.11a	08.70±0.03c	13.44±0.09a	4.90±0.06a
Muzafati extract paneer whey	1.10±0.06b	7.32±0.09b	10.80±0.07ab	12.62±0.06b	4.32±0.05b

TP, total phenolics (μg gallic acid equivalent/mL whey); TF, total flavonoids (μg catechin equivalent/mL whey); DPPH, 2, 2-diphenyl-1-picrylhydrazyl radical (μmol equivalent of Trolox/mL whey); TEAC, Trolox equivalent antioxidant capacity (μmol equivalent of Trolox/mL whey); RP, reducing power (μmol equivalent of Trolox/mL whey).

^a–dMeans with different letters in the same column show significant (p<0.05) differences between treatments.