Table 2.
Inhibitory potential of methanol extract of green jackfruit flour (MJ), ethyl acetate fraction (EaFr.) and its isolated compounds (caffeic acid and syringic acid) against α-amylase, α-glucosidase and aldose reductase enzymes.
| Enzymes | IC50 x,y (µg/mL) | ||||
|---|---|---|---|---|---|
| MJ | EaFr. | Caffeic Acid | Syringic Acid | Acarbose/* Quercetin |
|
| α-Amylase | 28.00 ± 0.03 d | 27.80 ± 0.06 c | 26.90 ± 0.05 b | 25.25 ± 1.00 a | 28.50 ± 0.05 d |
| α-Glucosidase | 10.00 ± 0.14 b | 09.55 ± 0.87 b | 8.00 ± 0.40 a | 7.50 ± 1.05 a | 11.00 ± 0.11 c |
| Aldose reductase | 3.75 ± 0.75 b,c | 3.60 ± 0.00 b | 3.10 ± 0.33 a | 3.00 ± 0.00 a | 4.10 ± 0.22 c,* |
x Values are reported as mean ± SE. Duncan multiple range test shows that means in the same row with different superscript letters a–d are significantly different (p ≤ 0.05). y The inhibitor concentration required to block 50% of enzyme activity is known as the IC50 value under assay conditions. * In the aldose reductase assay, quercetin was employed as a positive control.