. 2018 Jan 25;55(3):217–223. doi: 10.2141/jpsa.0160155

Table 3. Antioxidant activities of antioxidant peptides from duck protein (1.0 mg/mL).

	Control	Antioxidant peptides
DPPH radical scavenging (%)	11.13±0.43^b	84.36±2.55^a
Ferrousion chelating (%)	4.05±0.22^b	16.27±2.84^a
ABTS radical cation scavenging (%)	8.66±0.17^b	77.79±2.28^a
Reducing power (A700)	0.15±0.02^b	1.53±0.59^a
Hydroxyl radical scavenging (%)	5.24±0.35^b	38.65±0.63^a

^{a, b}

Meansin the same row with different lettersdiffer significantly (P<0.05); data expressed asthe mean±SD (n=6).