Table 4. Antioxidant capacity of yogurt fortified with red ginseng extract during storage at 4℃

Samples 1 d 6 d 15 d 22 d 31 d
DPPH scavenging activity (Inhibition value, %) Control 62.50±4.82aC 62.49±5.35aC 62.68±4.02aB 59.02±4.84aB 55.93±2.22aA
RGY0.5 94.46±2.34bC 92.42±1.58bC 88.00±2.70bB 86.82±2.50bB 85.91±3.05bA
RGY1 94.85±0.11cC 94.56±0.35cC 94.02±0.85cB 93.54±1.25cB 90.19±2.04cA
RGY1.5 94.85±0.07cC 94.68±0.22cC 94.55±0.10cB 94.26±0.24cB 92.25±2.74cA
RGY2 94.26±0.31cC 94.23±0.29cC 94.17±0.26cB 94.17±0.28cB 94.09±0.28cA
β-Carotene bleaching activity (Inhibition value, %) Control 45.73±4.97aC 40.86±4.14aC 34.50±1.42aB 32.59±2.61aB 32.35±2.51aA
RGY0.5 51.30±2.09bC 50.69±1.89bC 46.87±3.54bB 44.26±3.65bB 38.05±3.00bA
RGY1 50.69±6.02bC 48.09±5.98bC 46.89±5.09bB 46.64±5.81bB 44.61±6.89bA
RGY1.5 53.48±0.97cC 52.49±0.42cC 51.55±0.67cB 50.27±0.84cB 46.71±3.88cA
RGY2 50.25±1.92bC 49.59±1.49bC 47.49±3.13bB 46.82±2.46bB 45.07±2.73bA