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Chemical and Biological Technologies in Agriculture

Table 5 Effect of heat treatment on antioxidant activity of Cur-ISP/SA nanogel-based CSG hydrogel composites

From: Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Sample

DPPH scavenging activity (%) before heating

DPPH scavenging activity (%) after heating

Cur-10% NG hydrogel

37.18 ± 5.63cA

35.78 ± 1.38cA

Cur-15% NG hydrogel

43.08 ± 0.63bA

41.58 ± 1.69bA

Cur-20% NG hydrogel

69.58 ± 1.03aA

57.98 ± 0.50aB

  1. Different small letter superscripts in a column indicate significant differences at p < 0.05
  2. Different capital letter superscripts in a row indicate significant differences at p < 0.05
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