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. 2021 May 18;10(5):1112. doi: 10.3390/foods10051112

Figure 3.

Figure 3

(A). Ferric reducing antioxidant power of glutathione (GSH), eggplant leaf protein isolate (ELI) and hydrolysates: alcalase (AH), chymotrypsin (CH), pepsin (PH) and trypsin (TH). Hydrolysates. (B). FRAP of chymotrypsin hydrolysate (CH) and the ultrafiltration peptide fractions. Values are mean ± standard deviation of three determinations. Bars with different letters (a–e) on the same layout are significantly different (p ≤ 0.05).