Table 5. Phenolic content and antioxidant potentials.
| Sample | Total phenolic* | Total flavonoids* | Antioxidant (DPPH) (IC50) ** |
|---|---|---|---|
| DPP grains | 17.43±0.16 | 13.16±0.20 | 35.54±0.43 |
| DPP ethanol extract | 74.90±0.55 | 26.28±0.81 | 11.76±0.35 |
| DPP encapsulated | 43.19±0.75 | 13.78±0.47 | 19.56±0.16 |
| C (Control) | 5.47±0.36 | 12.08±0.01 | 584.33±0.74 |
| T1 (DPP grains) | 8.85±0.59 | 12.26±0.09 | 216.38±0.81 |
| T2 (DPP ethanol extract) | 27.50±0.14 | 17.46±0.18 | 45.09±0.48 |
| T3 (Nanoencapsulated DPP) | 14.27±0.74 | 12.26±0.09 | 141.77±0.91 |
Results represent means of duplicates ±SD
*Total phenolic total flavonoids contents are expressed as mg/ g sample
**IC50 (mg/g): Inhibitory concentration at which 50% of DPPH radical is scavenged
C: Control plain yoghurt, T1; Yoghurt enriched with DPP grains, T2; Yoghurt enriched with DPP ethanol extract and T3; Yoghurt enriched with DPP nanoencapsulated extract (40%)