Table 2. Antioxidant activity of, and total polyphenol content (TPC) and total flavonoid content (TFC) in yogurt supplemented with safflower petal extract

	Concentration of safflower petal extract (%)	Total amount
	Concentration of safflower petal extract (%)	SPE	SPW
TPC (μg/mL)	0.0	115.12±28.47	282.52±4.47^a
	0.1	93.55±37.28	380.52±8.60^b
	0.5	94.49±30.49	381.46±8.61^b
	1.0	103.86±37.17	393.19±0.81^b
TFC (μg/mL)	0.0	52.53±10.00^a	180.97±30.97^a
	0.1	57.12±3.98^ab	210.80±2.29^b
	0.5	73.17±4.59^bc	270.44±11.92^c
	1.0	77.76±3.97^c	320.90±2.29^d
Antioxidant activity
DPPH (%)	0.0	3.24±0.62	5.81±0.61^a
	0.1	1.03±0.58	6.69±0.78^a
	0.5	2.60±0.20	7.17±3.94^a
	1.0	2.79±0.85	10.66±1.21^b
ABTS (%)	0.0	ND	40.00±1.54^a
	0.1	ND	48.00±3.00^b
	0.5	ND	48.33±1.76^b
	1.0	ND	49.67±0.88^b

Values are mean±SD (n=3).
Different superscripts in the same column are significantly different (p<0.05).
SPE, safflower petal ethanol extract; SPW, safflower petal hot water extract; DPPH, 2,2-diphenyl-2-picrylhydrazyl; ABTS, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); ND, not detected.