Table 2.
In Vitro study of Cookies from Sea grapes.
| Antioxidant Activity (%) |
∗Tyrosinase Inhibition (%) |
Cookies α-Glucosidase Inhibition (%) | Acarbose α-Glucosidase Inhibition (%) | Cookies α-Amylase Inhibition (%) | Acarbose α-Amylase Inhibition (%) | ||
|---|---|---|---|---|---|---|---|
| L-Tyrosine | L-Dopa | ||||||
| 1 | 45.65 | 9.02 | 20.50 | 71.73 | 98.7 | 71.94 | 85.73 |
| 2 | 44.65 | 8.93 | 22.40 | 80.02 | 96.8 | 70.90 | 86.90 |
| 3 | 47.15 | 8.90 | 21.03 | 79.63 | 97.91 | 69.98 | 86.45 |
| Average | 45.65 ± 1.50 | 8.95 ± 0.06 | 21.31 ± 0.98 | 77.12 ± 4.67 | 97.80 ± 0.95 | 70.94 ± 0.98 | 86.36 ± 0.59 |
∗
Tyrosinase at 1000 ppm, Kojic Acid IC50: 8.90 ppm.