Characterization of okra seed flours, protein concentrate, protein isolate and enzymatic hydrolysates

Table 3 In vitro protein digestibility and antioxidant properties of okra seed flours, protein isolate and hydrolysates

	In vitro protein digestibility (%)	DPPH radical scavenging activities (%)	Metal chelating activities (%)	Ferric reducing antioxidant properties (mMFe²⁺)
WF	36.48 ± 1.45^g	60.06 ± 0.12^g	9.40 ± 0.56^h	0.06 ± 0.01^c
DF	44.77 ± 0.85^f	68.65 ± 0.76^f	12.45 ± 0.66^g	0.06 ± 0.01^c
PC	74.79 ± 0.96^e	74.56 ± 1.13^e	15.55 ± 0.95^f	0.07 ± 0.02^c
PI	80.90 ± 1.11^d	85.38 ± 2.05^b	29.05 ± 0.77^e	0.07 ± 0.02^c
PHp	85.39 ± 0.55^b	91.47 ± 0.85^a	81.00 ± 1.05^c	0.11 ± 0.01^b
PHc	83.26 ± 1.45^c	85.50 ± .073^b	78.50 ± 1.11^d	0.14 ± 0.02^b
PH_T	86.06 ± 1.54^a	84.89 ± 0.55^c	90.30 ± 0.89^b	0.12 ± 0.02^b
Ascorbic acid	–	79.42 ± 0.69^d	95.03 ± 1.32^a	0.43 ± 0.07^a

Values are mean ± standard deviation of triplicate determinations. Values with the same superscript along same column are not significantly (p > 0.05) different from each other
WF Whole flour, DF Defatted flour, PC Protein concentrate, PI Protein isolate, PH_P Pepsin protein hydrolysate, PH_C Pancreatin protein hydrolysate, PH_T Trypsin protein hydrolysate

ISSN: 2661-8974