Table 3.
Physicochemical effects of raw, roasted, and boiled Tonka beans.
| Cooking Method 1 | F-Value 2 (p-Value) |
||||
|---|---|---|---|---|---|
| Raw | Roasting | Boiling | |||
| Antioxidant effect | Total polyphenol content (GAE μg/g) | 4739.369 ± 230.863 ab | 5066.658 ± 108.545 a | 4462.524 ± 141.384 b | 9.676 * (0.013) |
| Total flavonoid content (RU μg/g) | 488.833 ± 15.926 ab | 514.111 ± 10.593 a | 473.000 ± 7.603 b | 9.134 * (0.015) |
|
| DPPH free radical scavenging activity (Trolox μmol/g) | 42.138 ± 1.981 a | 40.341 ± 2.037 ab | 36.907 ± 1.832 b | 5.563 * (0.043) |
|
| ABTS free radical scavenging activity (Trolox μmol/g) | 57.407 ± 0.175 | 57.199 ± 0.306 | 57.125 ± 0.094 | 1.442 (0.308) |
|
| Superoxide dismutase activity (U/mg) | 7.484 ± 0.288 | 7.286 ± 0.315 | 7.220 ± 0.266 | 0.671 (0.546) |
|
| Ferric reducing antioxidant power (Trolox mg/g) | 5.422 ± 0.216 a | 4.989 ± 0.245 ab | 4.737 ± 0.191 b | 7.546 * (0.023) |
|
| Antidiabetic effect | α-Glucosidase inhibition (%) | 67.358 ± 3.237 a | 63.138 ± 2.485 ab | 59.038 ± 2.792 b | 6.370 * (0.033) |
| α-Amylase inhibition (%) | 60.651 ± 1.438 | 59.679 ± 2.785 | 59.211 ± 2.150 | 0.336 (0.727) |
|
1 The results were expressed as the mean value for the three repeated experiments. 2 One-way ANOVA was used, and different letters in the same row (a~b) imply significant differences at * p < 0.05, respectively.