Table 6 Total polyphenol content and antioxidant activity of yogurt dressing with black cur rant

Antioxidant activity	Sample1)					F-value
	Control1)	BY5	BY10	BY15	BY20
	Total polyphenol (mg/100 g)	5.90±0.002)e3)	74.06±0.17d	132.44±0.53c	218.20±4.55b		245.97±1.78a	6,132.78***4)
Anthocyanin (mg/100 g)	0.62±0.28e	50.93±0.44d	105.65±0.39c	167.49±1.42b	190.09±1.59a	18,788.2***
DPPH radical scavenging activity (%)	3.26±0.17e	29.76±0.33d	51.71±0.27c	70.24±0.27b	77.15±0.45a	28,377.5***
ABTS5) (%)	1.29±0.21e	19.80±0.16d	38.60±0.35c	58.73±0.98b	66.15±0.86a	5,705.16***
NSA6) (%)	43.27±0.99e	62.55±0.63d	79.01±0.84c	86.41±0.48b	89.32±0.44a	2,153.80***

Control, yogurt dressing added with black currant; BY5, yogurt dressing added with 50% black currant; BY10, yogurt dressing added with 10% black currant; BY15, yogurt dressing added with 15% black currant; BY20, yogurt dressing added with 20% black currant.
Mean±SD triplicate determinations.
^a-eMeans with different superscripts within a row indicate significant differences (p<0.05).
^***p<.001.
ABTS, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid).
NSA, nitrite scavenging ability.