Table 3.

Antioxidant activity of Tilapia fish protein hydrolysates.

Sample	Antioxidant activity (%)
	DPPH	ABTS	Fe2+ chelating
FMM
Alcalase	86.67 ± 1.15e	91.27 ± 0.25b	82.57 ± 0.51d
Flavourzyme	70.20 ± 1.06b	88.13 ± 0.23a	75.80 ± 0.72ab
Neutrase	82.00 ± 1.73cd	93.33 ± 0.58c	77.23 ± 0.32bc
HWD
Alcalase	84.67 ± 0.58de	92.60 ± 1.30bc	78.00 ± 0.20c
Flavourzyme	64.67 ± 0.58a	93.50 ± 0.71c	75.00 ± 1.00a
Neutrase	79.67 ± 1.53c	94.23 ± 0.68c	78.32 ± 0.40c

Values are means ± standard deviation of three determinations.

Rows with different letters indicate statistical differences (P < 0.05).

DPPH/Chelating activity were tested at 5 mg/mL.

ABTS were tested at 66.67μg/mL.

FMM–Fresh minced meat. HWD–Hot water dip.