Table 3.
Physiochemical properties (TSS and acidity), total phenolics, total flavonoids, anthocyanins content, antioxidant activity (measured by DPPH and FRAP assay) and α-amylase and α-glucosidase inhibitory activity of selected beverages
| Parameter | AgK | BgK |
|---|---|---|
| TSS (°Brix) | 10.80 ± 0.10 | 10.90 ± 0.50 |
| Acidity (% citric acid)b | 0.30 ± 0.0 | 0.26 ± 0.0 |
| Total polyphenols (µg GAE/mL)b | 225.47 ± 0.67 | 200.47 ± 1.33 |
| Total flavonoids (µg QE/mL)b | 18.69 ± 0.06 | 22.83 ± 1.11 |
| Total anthocyanins (µg C3GE/mL) | 2.34 ± 0.44 | 1.84 ± 0.08 |
| DPPH assay(µg AAE/mL)b | 1088.40 ± 18.44 | 949.31 ± 70.36 |
| FRAP assay (µg AAE/mL) | 921.30 ± 8.08 | 883.40 ± 23.23 |
| α-amylase inhibition (%)ab | 31.05 ± 1.20 | 26.22 ± 1.57 |
| α-glucosidase inhibition (%)ab | 26.03 ± 3.88 | 42.81 ± 3.39 |
aα-amylase inhibition (%) and α-glucosidase inhibition (%) were measured for beverages without added sugar
bMeans within same row are significantly different (n = 4, p < 0.05)