Figure 3. Antioxidant activities of HSSPIs prepared with different hydrolysis time: (a) DPPH radical scavenging activity; (b) ABTS radical scavenging activity; (c) Fe2+ chelating activity; (d) reducing power (Results are presented as means ± standard deviations (n = 3)

From

Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds

Azhari Siddeeg, Yanshun Xu, Qixing Jiang, Ammar Al-Farga, Xia Wenshui

Journal of Food and Nutrition Research. 2015, 3(4), 259-266 doi:10.12691/jfnr-3-4-5