Table 3.
Total phenolic, total flavonoids and total anthocyanin content in different concentrations of black, red and white kidney bean protein hydrolysates (BKH, RKH, and WKH) obtained after 30 min Alcalase hydrolysis at 37 °C.
| Concn (µg/mL) |
Total Phenolic (mg GAE/g) |
Total Flavonoids (mg QE/g) |
Total Anthocyanin (µg/mL) |
||||||
|---|---|---|---|---|---|---|---|---|---|
| BKH | RKH | WKH | BKH | RKH | WKH | BKH | RKH | WKH | |
| 50 | 11.2 ± 0.1 e | 9.5 ± 0.5 e | 7.2 ± 0.9 e | 6.5 ± 0.1 e | 5.2 ± 0.1 e | 6.2 ± 0.3 d | 1.90 ± 0.1 d | 1.02 ± 0.01 e | 0.11 ± 0.02 d |
| 100 | 17.4 ± 0.5 d | 15.4 ± 0.4 d | 12.4 ± 0.8 d | 8.7 ± 0.2 d | 7.1 ± 0.3 d | 8.1 ± 0.2 c | 2.56 ± 0.2 c | 1.56 ± 0.09 d | 0.25 ± 0.01 c |
| 200 | 31.6 ± 0.7 c | 28.7 ± 0.3 c | 24.3 ± 0.6 c | 11.9 ± 0.1 c | 10 ± 0.2 c | 12.2 ± 0.4 b | 4.5 ± 0.2 bc | 2.45 ± 0.1 c | 0.30 ± 0.01 bc |
| 400 | 39.6 ± 1.1 b | 35.5 ± 0.2 b | 33.8 ± 0.7 b | 14.1 ± 0.4 b | 12.5 ± 0.5 b | 13.2 ± 0.7 ab | 4.77 ± 0.3 b | 2.89 ± 0.1 b | 0.34 ± 0.03 b |
| 800 | 63.3 ± 1.5 a | 60.6 ± 0.9 a | 55.8 ± 1.2 a | 16.2 ± 0.8 a | 15.8 ± 0.3 a | 14.4 ± 0.6 a | 5.6 ± 0.4 a | 3.12 ± 0.2 a | 0.8 ± 0.04 a |
All values are expressed as means ± SD. Means with different lowercase letters in the same column indicate significant differences at p ≤ 0.05 by LSD.