. 2023 Feb 24;60(5):1521–1529. doi: 10.1007/s13197-023-05693-4

Table 2.

Effect of addition of bitterness masking agents on total phenolic content (TPC), saponin content (TSC), α-amylase inhibition activity (%) and total antioxidant capacity (TAC)

Sample		TPC (µgGAE mL^− 1)	TSC (µgAE mL^− 1)	α-amylase inhibition (%)	TAC (%)
Control (BGE)		222.9^a ± 4.8	3181.9^a ± 154.5	73.5^a ± 5.9	19.4^a ± 0.6
BGE with CMC (w/v)	0.2%	219.0^a ± 7.3	3266.3^a ± 121.6	73.2^a ± 5.9	19.2^a ± 0.9
	0.4%	222.9^a ± 4.3	3332.3^a ± 64.4	72.6^a ± 4.3	20.3^a ± 0.4
	0.6%	219.4^a ± 3.1	3273.6^a ± 143.8	75.5^a ± 6.3	19.1^a ± 1.4
BGE with β-CD (w/v)	0.25%	208.2^a ± 2.8	3178.6^a ± 159.8	72.5^a ± 5.6	21^a ± 1.2
	0.5%	221.0^a ± 4.4	3272.9^a ± 121	71.7^a ± 6.3	20.9^a ± 0.6
	0.75%	216.6^a ± 6.2	3362.3^a ± 67.4	73.9^a ± 5.4	20.9^a ± 1.2
	1.0%	220.4^a ± 7.0	3280.3^a ± 148.8	72.7^a ± 5.3	20.3^a ± 1.1

The same letters in each column were not significantly different (p ≥ 0.05)