Table 5.
After 3 weeks of incubation, the effects of methanol extract of green jackfruit flour (MJ) and its separated components on Fructosamine, Protein Carbonyl, and Thiols group concentration in the HSA/Fructose system.
| A. | Fructosamine (mmol/mg Protein) | ||||||
| Week | HSA | HSA/Fructose | MJ | Caffeic Acid | Syringic Acid | Aminoguanidine | |
| 1 | - | 42.15 ± 1.06 e | 27.15 ± 0.31 c | 26.82 ± 0.14 a | 26.30 ± 1.21 b | 28.50 ± 1.16 d | |
| 2 | - | 54.08 ± 0.18 e | 28.00 ± 1.10 c | 27.06 ± 0.13 a | 26.99 ± 1.90 b | 30.00 ± 1.00 d | |
| 3 | - | 60.50 ± 1.06 e | 28.80 ± 1.72 c | 28.02 ± 1.04 a | 26.41 ± 1.18 b | 31.75 ± 0.97 d | |
| B. | Protein carbonyl Content (nmol/mg protein) | ||||||
| 1 | 0.50 ± 0.20 a | 2.06 ± 2.12 f | 0.57 ± 0.12 d | 0.49 ± 2.17 b | 0.49 ± 1.06 c | 0.64 ± 0.54 e | |
| 2 | 0.52 ± 0.14 a | 4.20 ± 0.00 f | 0.58 ± 0.02 d | 0.57 ± 1.25 b | 0.54 ± 0.62 c | 0.66 ± 1.05 e | |
| 3 | 0.55 ± 0.27 a | 6.66 ± 0.76 f | 0.58 ±1.44 d | 0.57 ± 2.22 b | 0.54 ± 1.32 c | 0.70 ± 1.11 e | |
| C. | Thiols Group (nmol/mg protein) | ||||||
| 1 | 2.20 ± 1.16 d | 1.64 ± 0.14 c | 0.76 ± 0.57 b | 0.69 ± 0.55 a | 0.64 ± 0.62 a | 0.95 ± 1.46 b | |
| 2 | 2.45 ± 1.32 d | 1.95 ± 0.31 c | 0.79 ± 0.48 b | 0.79 ± 0.05 a | 0.76 ± 0.53 a | 1.04 ± 1.00 b | |
| 3 | 2.99 ± 0.42 d | 2.04 ± 1.04 c | 0.81 ± 0.98 b | 0.80 ± 0.88 a | 0.78 ± 0.34 a | 1.17 ± 0.89 b | |
Values are reported as mean ± SE. Duncan multiple range test shows that means in the same row with different superscript letters a–f are significantly different (p ≤ 0.05).