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. 2019 Aug 6;8(8):318. doi: 10.3390/foods8080318

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© 2019 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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(a) Comparison of antioxidant activities (AA) of hydrolysates obtained after in vitro digestion of apricot oil cake protein isolates derived by cold pressing (CP) and supercritical fluid extraction (SFE) measured as 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 2,2-diphenyl-1-pikryl-hydrazyl (DPPH) radical scavenging activity. Values represent the mean ± standard deviation (SD) of n = 3 replicate analysis; (b) Reducing power of hydrolysates obtained after in vitro digestion of apricot oil cake protein isolates derived by cold pressing (CP) and supercritical fluid extraction (SFE) with different degrees of hydrolyses (DH). Values represent the mean ± standard deviation (SD) of n = 3 replicate analysis.