Table 1.

Antioxidative properties of tilapia skin gelatin hydrolysates by ABTS and inhibition of lipid peroxidation methods

Hydrolysate	ABTS	Lipid peroxidation
	(μg trolox/mg protein)	(%inhibition)
Bromelain	1,072.35 ± 29.54a	56.61 ± 13.26a,b
Flavourzyme	1,413.61 ± 88.74b	59.74 ± 16.57a,b
Trypsin	1,316.42 ± 43.93b	56.71 ± 7.16a,b
Alcalase	ND	29.22 ± 8.26c
Papain	256.02 ± 121.86c	41.56 ± 1.22b,c
Neutrase	130.25 ± 17.37c	29.01 ± 14.08c
Non-hydrolyzed	10.65 ± 1.30d	7.12 ± 4.18e

ND not detectable

Different letters represent significant differences (p < 0.05)