Table 6.
Polyphenols content and antioxidant activity of black carrot concentrate incorporated dairy products.
| Products | Anthocyanin (mg/100g) | Total Flavonoids (mg CE/100g) | Folin-Ciocalteu reducing capacity (mg GAE/100g) | Total antioxidant capacity |
||
|---|---|---|---|---|---|---|
| ABTS (μmolTE/g) | FRAP (μmol TE/g) | |||||
| Ice cream | Control | ND | 4.02 ± 0.96 | 14.32 ± 1.32 | 3.01 ± 0.03 | 1.01 ± 0.02 |
| Experimental | 98.09 ± 11.31 | 139.21 ± 12.33 | 513.63 ± 57.15 | 24.64 ± 0.49 | 13.48 ± 0.34 | |
| t-value | 15.02∗∗ | 18.93∗∗ | 15.13∗∗ | 76.61∗∗ | 63.98∗∗ | |
| Yogurt | Control | ND | 10.36 ± 0.93 | 19.36 ± 1.03 | 3.53 ± 0.02 | 1.57 ± 0.02 |
| Experimental | 113.27 ± 10.41 | 165.91 ± 18.39 | 544.30 ± 61.99 | 25.31 ± 0.33 | 13.94 ± 0.33 | |
| t-value | 18.85∗∗ | 14.63∗∗ | 14.67∗∗ | 115.76∗∗ | 65.81∗∗ | |
| Buttermilk | Control | ND | 2.23 ± 0.44 | 4.44 ± 0.86 | 2.08 ± 0.07 | 0.83 ± 0.04 |
| Experimental | 24.52 ± 2.41 | 32.39 ± 2.56 | 117.19 ± 11.26 | 15.11 ± 0.1 | 7.03 ± 0.14 | |
| t-value | 17.62∗∗ | 20.11∗∗ | 17.29∗∗ | 184.16∗∗ | 74.34∗∗ | |
Data are mean ± SD (n = 3).
∗∗ Significant at 1% level of significance (p < 0.01), ∗Significant at 5% level of significance (p < 0.05), NS - Non significant, Control – Product developed with standard recipe, Experimental- Product developed by incorporating 7.5% black carrot concentrate into the standard recipe.
ND: Not detectible.
FRAP (Ferric reducing antioxidant power).
ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid).