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. 2014 Sep 25;52(5):3134–3139. doi: 10.1007/s13197-014-1581-6

Table 2.

Ferric reducing antioxidant power and iron chelating activity of different gelatin hydrolysates from nile tilapia skin

Hydrolysate	FRAP	Ferrous ion chelating
Hydrolysate	(mM trolox/mg protein)	(%chelating activity)
Bromelain	2.840 ± 3.237^a	86.895 ± 0.061^a
Flavourzyme	4.266 ± 6.120^a,b	85.092 ± 0.118^a
Trypsin	3.469 ± 2.829^a,b	83.607 ± 0.035^a
Alcalase	4.951 ± 1.577^b	77.275 ± 0.048^a
Papain	3.477 ± 1.396^a,b	15.783 ± 0.016^b
Neutrase	4.146 ± 1.133^a,b	83.426 ± 0.014^a
Non-hydrolyzed	0.008 ± 0.001^c	8.338 ± 0.681^c

Different letters represent significant differences (p < 0.05)