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Stability of fucoxanthin based on percent recovery 1 in goat whole and skim milk during storage at refrigeration temperature (4 °C).
| Type of Milk | Storage Time (Week) | Overall Mean | |||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | ||
| Whole milk | 97.59 ± 1.73 | 98.08 ± 1.73 | 94.17 ± 1.73 | 93.74 ± 1.73 | 95.90 ± 1.20 |
| Skim milk | 98.85 ± 1.73 | 93.87 ± 1.73 | 97.41 ± 1.73 | 94.20 ± 1.73 | 96.08 ± 1.20 |
1 Least square mean values with their standard errors. The initial concentration of fucoxanthin into milks (10.67 μg/mL) was considered as 100%.
