Improvement of Oxidative Stability and Microbial Shelf Life of Vanilla Cake by Coconut Oil Meal and Sesame Oil Meal Phenolic Extracts

Table 1

Antioxidant activities of phenolic extracts and synthetic antioxidants.

Phenolic extract (30 μg·mL^−1)	DPPH radical scavenging activity (%)	Ferric reducing power (%)	Inhibition of deoxyribose degradation (%)
CME	40.0 ± 2.9^c	125.2 ± 10.1^a	39.5 ± 1.4^a
SME	31.0 ± 4.8^d	104.3 ± 4.5^b	42.1 ± 2.5^a
BHT	30.0 ± 1.7^d	95.9 ± 4.5^c	32.6 ± 2.1^c
BHA	52.5 ± 8.9^b	101.2 ± 6.0^c	36.4 ± 1.5^b
TBHQ	67.1 ± 9.1^a	107.5 ± 13.2^b	40.2 ± 2.0^a

Each data point represents the mean ± SD (n = 3). Different letters (a, b, c, and d) indicate a significant difference in columns ().