. 2021 May 31;26(11):3307. doi: 10.3390/molecules26113307

Table 3.

Changes in antioxidant capacity (FRAP) in mg of TE/100 mL.

		L. plantarum	L. acidophilus	L. fermentum	L. rhamnosus
Cow’s mik	after incubation	36.97 ± 1.064 ^A	25.71 ± 0.098 ^A	26.75 ± 0.987 ^A	29.77 ± 0.961 ^A
Cow’s mik	after 14 days storage	56.98 ± 2.014 ^B	56.19 ± 0,995 ^B	53.42 ± 1.547 ^B	56.79 ± 2.004 ^B
Goat’s milk	after incubation	40.29 ± 0.964 ^A	32.58 ± 1.201 ^A	21.12 ± 0.995 ^A	22.21 ± 1.204 ^A
Goat’s milk	after 14 days storage	69.76 ± 1.954 ^B	59.75 ± 2.036 ^B	59.76 ± 1.364 ^B	62.73 ± 0.964 ^B
Whey from goat’s milk	after incubation	41.12 ± 0.993 ^A	29.49 ± 0.987 ^A	19.77 ± 0.987 ^A	26.78 ± 1.987 ^A
Whey from goat’s milk	after 14 days storage	65.45 ± 1.982 ^B	55.47 ± 1.201 ^B	49.36 ± 0.996 ^B	59.19 ± 1.247 ^B

* means with different superscripts within same column for each kind of milk are significantly different (p < 0.05).