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. 2012 Feb 20;2012:285284. doi: 10.1100/2012/285284

Table 1.

Effects of AM and FF on α-amylase activity.

Concentration of extracts (μg/mL) α-amylase activity
% inhibition (−) or stimulation (+)a
Crude water extract Crude methanol Extract Dichloro-methane fraction Ethyl acetate fraction n-Butanol fraction Water fraction
62.5 (−28.53 ± 1.31*)  
[−40.78 ± 3.56*]  
(−36.26 ± 3.64*)
[−48.29 ± 3.65*]
(−43.22 ± 0.59*)
[−33.59 ± 5.61*]
(−46.23 ± 5.63*)
[−56.14 ± 1.16*]
  (−42.29 ± 1.61*)  
[−28.39 ± 0.64*]
  (−27.03 ± 1.  56*)  
[−37.98 ± 2.64*]
125 (−52.56 ± 2.15*)  
[−61.25 ± 2.86*]  
(−48.56 ± 2.25*)  
[−50.16 ± 2.68*]
(−59.36 ± 4.56*)  
[−42.29 ± 3.34*]
(−62.36 ± 7.62*)  
[−67.84 ± 3.75*]
(−64.56 ± 6.53*)  
[−33.14 ± 1.23*]
(−65.23 ± 3.47*)  
[−47.34 ± 3.21*]
250 (−64.54 ± 3.45*)  
[−65.29 ± 7.21*]  
(−53.12 ± 8.58*)  
[−58.23 ± 6.89*]  
(−60.24 ± 6.42*)  
[−50.17 ± 2.65*]
(−78.36 ± 5.26*)  
[−68.59 ± 7.64*]
(−74.31 ± 4.28*)  
[−38.49 ± 8.76*]
(−72.56 ± 3.58*)  
[−63.95 ± 9.56*]
500 (−75.34 ± 5.68*)  
[−71.28 ± 6.41*]  
(−63.32 ± 4.54*)  
[−60.59 ± 11.74*]
(−67.52 ± 5.98*)  
[−57.23 ± 10.94*]
(−83.31 ± 6.14*)  
[−74.19 ± 9.34*]
(−79.45 ± 9.36*)  
[−57.28 ± 1.87*]  
(−77.15 ± 4.51*)  
[−68.34 ± 10.31*]
1000 (−87.54 ± 4.56*)  
[−72.39 ± 9.61*]  
(−70.12 ± 7.87*)  
[−65.36 ± 8.53*]
(−70.54 ± 8.61*)  
[−61.86 ± 6.75*]
(−93.12 ± 6.53*)  
[−83.65 ± 7.86*]
(−87.16 ± 9.86*)  
[−63.18 ± 9.65*]
(−80.14 ± 7.82*)  
[−70.64 ± 12.15*]
2000 (−90.63 ± 6.89*)  
[−73.59 ± 11.83*]
(−78.26 ± 9.34*)  
[−71.69 ± 13.45*]
(−80.23 ± 10.08*)  
[−67.14 ± 12.34*]
(−95.26 ± 10.18*)  
[−87.54 ± 12.37*]
(−90.16 ± 8.95*)  
[−72.35 ± 11.89*]
(−89.26 ± 13.56*)  
[−72.12 ± 13.24*]  

aResults are expressed as mean percentage ± S.E.M of three observations in each group; (% inhibition of AM); (% inhibition of FF).

Amylase inhibitory activity (%) was defined as the percentage decrease in maltose production rate over the control (without extract).

*Values significantly different (P < 0.05) from the control in each group without the extract added.