Table 4. Changes in DPPH radical scavenging activity, ABTS radical scavenging activity, and total phenolic acid concentration of the Camembert cheese contained with RGP

E¹		Ripening period (d)

		0	7	14	21	28
A	Con.	13.3 ± 0.1^dC	39.3 ± 0.8^bB	66.1 ± 5.4^aA	60.5 ± 2.9^bA	33.0 ± 5.1^cB
	0.05%	15.6 ± 0.5^cD	52.3 ± 3.1^aBC	66.0 ± 8.2^aAB	79.3 ± 3.1^aA	41.9 ± 8.6^cC
	0.10%	25.2 ± 0.8^aD	36.5 ± 1.4^bC	49.1 ± 0.5^bB	59.2 ± 0.9^bA	45.7 ± 1.5^cB
	0.15%	20.6 ± 0.6^bD	42.6 ± 6.9^abC	54.9 ± 0.6^abB	80.9 ± 1.8^aA	82.7 ± 1.8^aA
	0.20%	20.5 ± 0.5^bC	38.7 ± 0.9^bB	65.1 ± 2.3^aA	64.7 ± 2.9^bA	64.7 ± 0.5^bA
B	Con.	16.09 ± 0.05^eE	17.09 ± 0.05^eD	32.71 ± 0.05^eC	42.59 ± 0.05^eB	57.68 ± 0.05^dA
	0.05%	23.59 ± 0.09^dE	42.93 ± 0.05^cD	52.19 ± 0.05^cC	59.26 ± 0.09^dB	62.22 ± 0.09^cA
	0.10%	24.25 ± 0.05^cE	53.10 ± 0.05^aD	54.87 ± 0.08^aC	69.53 ± 0.09^aB	73.25 ± 0.05^bA
	0.15%	25.93 ± 0.08^bE	33.04 ± 0.05^dD	50.23 ± 0.05^dC	66.09 ± 0.05^bB	73.11 ± 0.05^bA
	0.20%	28.12 ± 0.05^aE	45.31 ± 0.05^bD	53.34 ± 0.05^bC	63.22 ± 0.05^cB	76.93 ± 0.08^aA
C	Con.	29.66 ± 6.0^bD	70.94 ± 1.0^abC	87.56 ± 5.4^nsB	98.80 ± 3.0^nsAB	109.80 ± 1.9^nsA
	0.05%	35.87 ± 6.9^bC	74.32 ± 4.3^aB	84.39 ± 0.8^B	107.03 ± 7.4^A	118.44 ± 8.2^A
	0.10%	45.00 ± 3.5^abD	62.80 ± 3.2^bC	80.40 ± 6.5^B	101.00 ± 6.2^A	114.12 ± 7.0^A
	0.15%	39.25 ± 4.2^bD	71.10 ± 1.5^abC	85.87 ± 6.1^BC	98.44 ± 3.8^B	120.10 ± 7.9^A
	0.20%	60.10 ± 1.3^aC	74.12 ± 2.2^aB	81.62 ± 3.6^B	98.24 ± 3.7^A	107.90 ± 3.8^A