Table 3. Antioxidant assays and total phenolic content of Lactarius hatsudake (LH)-fortified yogurt during the cold storage

Antiradical assays	Treatment	Storage time (d)
		1	14	28
AAEDPPH (mg ascorbic acid/g)	C	3.36±0.60D	2.95±0.28D	2.65±0.11D
	0.5%	5.92±0.44Cb	6.71±0.07Ca	4.60±0.23Cc
	1.5%	7.21±0.49Bab	8.50±0.48Ba	5.99±1.01Bb
	3.0%	8.93±0.33Ab	10.04±0.12Aa	8.08±0.33Ac
AAEABTS (mg ascorbic acid/g)	C	2.36±0.09Da	1.53±0.41Db	1.17±0.23Db
	0.5%	6.50±0.73C	6.75±0.44C	6.03±0.10C
	1.5%	8.67±0.23Bb	10.38±0.34Ba	7.11±0.27Bc
	3.0%	10.58±0.19Ab	11.98±0.29Aa	10.03±0.15Ac
TPC (μg gallic acid/g)	C	29.50±4.71D	24.82±0.25D	23.26±2.89D
	0.5%	92.20±1.29Cb	103.26±1.81Ca	70.79±2.18Cc
	1.5%	124.95±2.78Bb	177.57±1.81Ba	123.39±0.43Bb
	3.0%	182.97±2.37Ab	196.43±3.63Aa	181.70±8.69Ab

All values are means±SD (n=3).
Different capital letter superscripts in the same column indicate statistically significant differences p<0.05 between the yogurts fortified with different amounts of LH (one-way analysis of variance followed by Duncan post hoc test).
Different lowercase letter superscripts in the same line indicate statistically significant differences p<0.05 between the yogurts at different storage time (one-way analysis of variance followed by Duncan post hoc test).
C: the 0% fortified yogurt (as the control); 0.5%: 0.5% LH-fortified yogurt; 1.5%: 1.5% LH-fortified yogurt; 3.0%: 3.0% LH-fortified yogurt.
AAE, ascorbic acid equivalent antioxidant capacity; DPPH, 1,1-diphenyl-2-picrylhydrazyl; ABTS, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt; TPC, total phenolic content.