Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

Table 6

Comparison of scavenging activity % and total phenolic content (mg GAE/mL) between fermented beverages and control.

Independant variables	Antioxidant activity (%)		Total phenolic content (mg GAE/mL)
	Unfermented	Fermented	Unfermented	Fermented
D1	86.39 ± 0.45	90.70 ± 0.89	22.58 ± 0.43	27.00 ± 0.89
D2	79.36 ± 0.56	74.80 ± 0.26	15.33 ± 0.43	41.00 ± 0.69
D3	79.81 ± 0.69	91.37 ± 0.96	33.65 ± 0.37	67.00 ± 0.02
D4	80.49 ± 0.96	89.05 ± 0.76	43.03 ± 0.60	74.00 ± 0.27
D5	66.89 ± 0.75	91.12 ± 0.83	21.72 ± 0.43	36.00 ± 0.55
D6	70.06 ± 0.78	90.02 ± 0.38	21.72 ± 0.67	25.00 ± 0.00
D7	72.78 ± 1.09	83.02 ± 0.88	32.38 ± 0.95	45.00 ± 0.14
D8	73.46 ± 0.61	90.19 ± 0.28	34.93 ± 0.62	34.00 ± 1.11
D9	86.84 ± 0.55	90.44 ± 0.49	38.77 ± 0.45	40.00 ± 0.70
D10	61.90 ± 0.31	84.43 ± 0.82	40.05 ± 1.03	44.00 ± 0.96
D11	75.05 ± 0.80	89.99 ± 0.00	21.72 ± 0.94	25.00 ± 0.01
D12	77.32 ± 0.28	86.71 ± 0.41	41.32 ± 0.93	55.00 ± 0.31
D13	85.94 ± 0.56	87.68 ± 0.43	28.54 ± 0.36	60.00 ± 0.11
D14	76.19 ± 0.23	91.46 ± 0.67	29.39 ± 0.24	28.00 ± 019
D15	75.27 ± 0.34	90.68 ± 1.08	28.12 ± 0.70	25.00 ± 0.93
D16	75.28 ± 0.50	91.06 ± 0.10	27.22 ± 0.75	24.00 ± 0.00
D17	74.78 ± 0.35	90.56 ± 0.67	27.46 ± 0.64	24.00 ± 0.56
D18	75.12 ± 0.37	91.10 ± 0.16	27.40 ± 0.42	25.00 ± 0.42
D19	75.33 ± 0.55	91.02 ± 0.06	28.10 ± 0.33	23.00 ± 0.00