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. 2020 Jul 4;9(7):879. doi: 10.3390/foods9070879

Figure 2.

Figure 2

Antioxidant activities of pepsin and alcalase hydrolysates on (A) DPPH (1,1-diphenyl-2-picrylhydrazyl) and (B) ABTS (2,2′-azino-bis-ethylbenzthiazoline-6-sulfonic acid) radicals. Values with error bars indicate the means and standard deviations, respectively, of triplicate analyses. Values with different superscripts (a, b, c, …) indicate significant differences between the sample means at p < 0.05.