Table 5. Total polyphenol content (TPC) and antioxidant activity during storage of yogurt added with green olive

	Storage period (d)	GY0	GY1	GY3	GY5
TPC (mg GAE/100 g)	1	4.30±0.17^Ac	4.52±0.26^Ac	5.85±0.30^Ab	6.96±0.13^Aa
	5	4.05±0.26^Ab	4.42±0.27^Ab	5.13±0.60^ABab	6.18±0.37^ABa
	10	4.02±0.17^Ac	4.23±0.20^Ac	5.08±0.10^ABb	6.00±0.16^ABa
	15	3.67±0.53^Ab	4.00±0.33^Ab	4.82±0.17^Bab	5.60±0.53^Ba

Reducing power	1	0.37±0.01^Ad	0.41±0.01^Ac	0.48±0.02^Ab	0.57±0.01^Aa
	5	0.34±0.01^ABd	0.39±0.01^ABc	0.43±0.00^Bb	0.52±0.02^Ba
	10	0.33±0.01^Bc	0.38±0.00^Bb	0.41±0.01^Ba	0.43±0.00^Ca
	15	0.34±0.01^Bb	0.38±0.02^ABa	0.40±0.01^Ba	0.40±0.01^Ca

DPPH (%)	1	40.13±2.22^Ab	39.46±0.63^Ab	44.84±1.28^Aa	47.53±1.27^Aa
	5	35.20±1.58^Ab	37.89±0.96^Ab	38.57±1.27^Bb	45.86±0.95^Aa
	10	26.68±2.22^Bb	26.46±0.63^Bb	27.13±0.95^Cb	33.18±0.63^Ba
	15	21.30±0.95^Cb	26.46±1.27^Ba	26.68±1.59^Ca	29.15±1.90^Ca