Table 4.
Total phenolic and anthocyanin content, DPPH scavenging activity, and the reducing power of ice cream samples
| Formulas | Total phenols (mg GA/100 g) | Anthocyanin (mmol/ml) | DPPH scavenging (%) | Reducing power |
|---|---|---|---|---|
| C | 1.95 ± 0.16a | 190.65 ± 0.64a | 18. 14 ± 0.29a | 0.23 ± 0.60a |
| PDS | 4.24 ± 0.06b | 267.23 ± 10.32b | 18. 14 ± 0.29a | 0.23 ± 0.60a |
| TDS | 6.71 ± 0.60c | 312.22 ± 7.27c | 34.80 ± 0.23c | 1.53 ± 0.03c |
| PDP | 6.58 ± 0.95c | 390.24 ± 6.26d | 41.45 ± 1.17d | 1.63 ± 0.01d |
DPPH: 2,2-diphenyl-1-picrylhydrazyl, C: Control, PDS: Partial replacement of granular sugar with date liquid sugar (50%), TDS: Total replacement of granular sugar with date liquid sugar, and PDP: Partial replacement (50%) of granular sugar with date pulp. The data are presented as mean±SD. Different letters in the same column are significantly different (P<0.05)
seen.