Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Table 2

Phytochemicals and antioxidant activity of whey-less cheese samples containing different concentrations of purple carrot powder (PCP) during the storage period.

Property	Time (week)	PCP concentration (%)
		0	1	2
TPC (mg gallic acid/100 g)	0	^Ac	^Ab	^Aa
	2	^Ac	^Bb	^Ba
	4	^Ac	^Cb	^Ca
	6	^Ac	^Cb	^Da
TAC (mg C3G/L)	0	^Ac	^Ab	^Aa
	2	^Ac	^Ab	^Aa
	4	^Ac	^Ab	^Aa
	6	^Ac	^Ab	^Aa
DPPH (IC50; mg/mL)	0	^Aa	^Db	^Dc
	2	^Ba	^Cb	^Cc
	4	^Ca	^Bb	^Bc
	6	^Da	^Ab	^Ac
CUPRAC (mg vitamin C/100 g)	0	^Cc	^Ab	^Aa
	2	^Bc	^Ab	^Aa
	4	^Ac	^Bb	^Aa
	6	^Ac	^Bb	^Ba

Total phenolic content (TPC), total anthocyanin content (TAC), cyanidin-3-glucoside (C3G), radical scavenging activity indicated with IC₅₀ value, and cupric ion reducing antioxidant capacity (CUPRAC). (). In each column and for each property, means with different capital letters are significantly different (). In each row, means with different lowercase letters are significantly different ().