Table 2.

Effects of black tea with different fermentation temperatures on the inhibitory activities of α-amylase and α-glucosidase.

Samples	IC50 α-Amylase (mg/ml)	IC50 α-Glucosidase (μg/ml)
BT1	2.48 ± 0.28b	14.00 ± 1.00b
BT2	3.64 ± 0.06a	19.33 ± 1.15a
BT3	2.92 ± 0.51ab	19.33 ± 1.53a
Acarbose	0.041 ± 0.00	0.29 ± 0.028

BT1, BT2, and BT3 indicate fermentation temperatures of 20, 25, and 30°C, respectively. Data are expressed as mean ± standard deviation (n = 3). Different lowercase letters in the same column indicate significant differences at the p < 0.05 level.