. 2021 May 1;28(8):4581–4591. doi: 10.1016/j.sjbs.2021.04.065

Table 3.

Changes in phenolic and flavonoids content in peptides supplemented-milk during storage period (0, 15, and 30 days) at 4 °C.

	Storage period (day)
	Flavonoids			Phenolic compounds
Sample	0	15	30	0	15	30
M−Control	112.15 ± 0.9^dA	107.00 ± 0.31 ^dB	49.85 ± 0.2^dC	1442.67 ± 0.33^cA	1320.10 ± 0.8^cB	447.56 ± 0.2^eC
M- HPI	259.12 ± 0.8^cA	247.30 ± 0.15^cB	115.16 ± 0.3^cC	1760.39 ± 0.45^bA	1076.10 ± 0.5^eB	586.80 ± 0.5^cC
M- DPI	300.64 ± 0.2^bA	287.00 ± 0.52^bB	133.62 ± 0.6^bC	1494.46 ± 0.3^cA	1201.10 ± 0.45 ^dB	498.15 ± 0.6^dC
M- PSP	419.42 ± 0.3^aA	399.12 ± 0.15^aB	186.41 ± 0.5^aC	2797.39 ± 0.5^aA	2274.10 ± 1.2^aB	932.46 ± 0.9^aC
M- PKH	258.82 ± 0.5^cA	247.00 ± 0.23^cB	115.03 ± 0.7^cC	1917.03 ± 0.4^bA	1549.10 ± 0.9^bB	639.01 ± 0.7^bC

Data are presented mean ± SD; Mean in the same column with different lowercase letters are significantly

different, different uppercase letters in the same raw indicate significant differences between storage period

p ≤ 0.05; M- Control = non-supplemented milk, M−DPI = duck protein isolate-supplemented milk,

M−HPI = hen protein isolate-supplemented milk, M−PSP = pepper seeds protein-supplemented milk,

M−PKH = kidney bean hydrolysate-supplemented milk.