Table 1.
Antidiabetic and antihypertensive activity of pear pomace flour. The data shown are mean values (n = 3) followed by an alphabet letter (for comparison between the different granulometric fractions subject to a two-step extraction), an alphabet letter and apostrophe (for comparison between the different granulometric fractions subject to maceration. Different letters mean significantly different results (Tukey’s HSD; p ≤ 0.05).
| Pear Pomace Flour | Antidiabetic Activity | Antihypertensive Activity | |||
|---|---|---|---|---|---|
| Extraction Method | Granulation (Mesh Size) | No. | α-Amylase Inhibition (%) | β-Glucosidase Inhibition (%) | ACE Inhibition (%) |
| two-step extraction | 1000 µm | 1 | 61.94 ± 1.16 a | 7.00 ± 0.35 a | 58.53 ± 0.97 a |
| 710 µm | 2 | 57.44 ± 0.95 b | 15.10 ± 0.66 b | 55.94 ± 0.96 b | |
| 180 µm | 3 | 77.31 ± 0.92 c | 11.14 ± 0.48 c | 60.66 ± 1.26 c | |
| 75 µm | 4 | 68.77 ± 0.84 a | 14.26 ± 0.44 d | 65.38 ± 1.39 d | |
| 53 µm | 5 | 79.72 ± 1.03 c | 15.40 ± 0.52 e | 67.96 ± 1.12 e | |
| maceration | 1000 µm | 1 | 46.79 ± 0.73 a’ | 4.21 ± 0.54 a’ | 48.89 ± 0.91 a’ |
| 710 µm | 2 | 46.06 ± 0.82 a’ | 9.37 ± 0.60 b’ | 43.97 ± 0.84 b’ | |
| 180 µm | 3 | 53.27± 0.90 b’ | 7.57 ± 0.41 c’ | 55.35 ± 0.90 c’ | |
| 75 µm | 4 | 53.30 ± 0.85 a’,b’ | 10.59 ± 0.58 d’ | 50.62 ± 1.09 d’ | |
| 53 µm | 5 | 35.84 ± 0.79 c’ | 8.30 ± 0.46 e’ | 40.43 ± 0.83 e’ | |