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

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

  In vitro protein digestibility (%) DPPH radical scavenging activities (%) Metal chelating activities (%) Ferric reducing antioxidant properties (mMFe2+)
WF 36.48 ± 1.45g 60.06 ± 0.12g 9.40 ± 0.56h 0.06 ± 0.01c
DF 44.77 ± 0.85f 68.65 ± 0.76f 12.45 ± 0.66g 0.06 ± 0.01c
PC 74.79 ± 0.96e 74.56 ± 1.13e 15.55 ± 0.95f 0.07 ± 0.02c
PI 80.90 ± 1.11d 85.38 ± 2.05b 29.05 ± 0.77e 0.07 ± 0.02c
PHp 85.39 ± 0.55b 91.47 ± 0.85a 81.00 ± 1.05c 0.11 ± 0.01b
PHc 83.26 ± 1.45c 85.50 ± .073b 78.50 ± 1.11d 0.14 ± 0.02b
PHT 86.06 ± 1.54a 84.89 ± 0.55c 90.30 ± 0.89b 0.12 ± 0.02b
Ascorbic acid 79.42 ± 0.69d 95.03 ± 1.32a 0.43 ± 0.07a
  1. 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
  2. WF Whole flour, DF Defatted flour, PC Protein concentrate, PI Protein isolate, PHP Pepsin protein hydrolysate, PHC Pancreatin protein hydrolysate, PHT Trypsin protein hydrolysate