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. 2022 Feb 21;11(4):615. doi: 10.3390/foods11040615

Table 5.

Antioxidant and tyrosinase inhibition activity and yield from the fractionation of jellyfish hydrolysates using flavourzyme.

MW (kDa) Responses
Fraction ABTS (IC50) (mg/mL) DPPH (IC50) (mg/mL) FRAP (mmol FeSO4/g) Tyrosinase Inhibitory (IC50) (mg/mL) Yield (%)
>10 kDa I 2.91 c ± 0.01 3.71 c ± 0.11 0.65 c ± 0.001 14.2 b ± 8.49 3.01 d ± 0.01
10–3 kDa II 1.15 b ± 0.01 0.85 a ± 0.03 0.27 b ± 0.001 9.35 a ± 0.27 2.18 c ± 0.02
3–1 kDa III 0.91 a ± 0.01 0.95 a ± 0.04 0.24 a ± 0.001 8.95 a ± 0.01 1.89 b ± 0.00
< 1 kDa IV 0.89 a ± 0.01 1.11 b ± 0.01 0.28 b ± 0.01 12.6 b ± 0.14 0.73 a ± 0.00

Note: Mean ± SD, DPPH and ABTS radical scavenging activity, FRAP value and tyrosinase inhibitory activity; different letters in the same variables show significant differences (p ≤ 0.05).