Table 8.
Hypoglycaemic and hypolipidemic activity (%) of jam.
| Sample | α-Amylase | α-Glucosidase | Lipase |
|---|---|---|---|
| Enriched jam | |||
| EMT1 | 91.23 ± 3.25 **** | 103.56 ± 3.58 **** | 96.74 ± 3.58 **** |
| EMT2 | 86.94 ± 2.87 **** | 92.79 ± 3.42 **** | 91.74 ± 3.24 **** |
| EMT3 | 85.18 ± 2.47 **** | 87.46 ± 2.92 ** | 88.76 ± 2.97 **** |
| Pasteurised enriched jam | |||
| EMTP1 | 84.96 ± 3.01 **** | 89.78 ± 3.25 **** | 86.97 ± 3.17 **** |
| EMTP2 | 80.12 ± 2.85 **** | 86.41 ± 3.18 **** | 82.48 ± 3.12 **** |
| EMTP3 | 76.37 ± 2.74 **** | 80.14 ± 2.86 *** | 80.16 ± 2.95 **** |
| Negative control | |||
| EMP | 65.57 ± 2.45 | 71.58 ± 2.67 | 63.78 ± 2.39 |
EM: jam without almond skin; EMT1: enriched jam with 20% of T; EMT2: enriched jam with 15% of T; EMT3: enriched jam with 10% of T; EMP: jam without almond skin; EMTP1: enriched jam with 20% of T; EMTP2: enriched jam with 15% of T; EMTP3: enriched jam with 10% of T. Differences within and between groups were evaluated by one-way ANOVA followed by a multi-comparison Dunnett’s test (α = 0.05): **** p < 0.0001; *** p < 0.001; ** p < 0.01 compared with the negative control.