Antioxidant and Chelating Activity of Nontoxic <i>Jatropha curcas</i> L. Protein Hydrolysates Produced by <i>In Vitro</i> Digestion Using Pepsin and Pancreatin

<div>(a) RP-HPLC analysis of<i> J. curcas</i> protein hydrolysates produced by hydrolysis with pepsin (20 and 40 minutes) or pepsin followed by pancreatin (80 and 180 minutes) as shown in Figure <a href="../fig1/">1</a> and RP-HPLC analysis of lower MW fractions C, D, and E from 180 min hydrolysate separated by FPLC. (b) MALDI-TOF analysis of<i> J. curcas</i> peptidic fractions obtained at 5–10 min and 20–25 min of elution time in RP-HPLC analysis.</div>

Journal of Chemistry

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Figure 3: Antioxidant and Chelating Activity of Nontoxic <i>Jatropha curcas</i> L. Protein Hydrolysates Produced by <i>In Vitro</i> Digestion Using Pepsin and Pancreatin 

Figure 3 | Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin 