Distribution of Phenolic Contents, Antidiabetic Potentials, Antihypertensive Properties, and Antioxidative Effects of Soursop (Annona muricata L.) Fruit Parts In Vitro

Table 1

EC₅₀ values for α-amylase, α-glucosidase, and ACE inhibitory properties and radicals (DPPH and OH) scavenging and Fe²⁺ chelating abilities of aqueous extracts of different parts of Soursop fruit (mg/mL) and standards (μg/mL).

	Pericarp	Pulp	Seed	Acarbose	Captopril
α-Amylase	0.46 ± 0.03^a	0.54 ± 0.03^b	0.76 ± 0.03^c	12.97 ± 0.11^a	—
α-Glucosidase	0.37 ± 0.03^a	0.51 ± 0.07^b	0.73 ± 0.05^c	9.51 ± 1.09^a	—
ACE	0.03 ± 0.01^a	0.14 ± 0.02^b	0.20 ± 0.03^c	—	0.13 ± 0.02^a
DPPH radical	0.87 ± 0.01^a	2.24 ± 0.07^b	5.44 ± 0.04^c	—	—
OH radical	0.37 ± 0.01^a	0.46 ± 0.03^b	2.25 ± 0.14^c	—	—
Fe^2+ chelation	0.39 ± 0.06^a	1.78 ± 0.16^b	3.21 ± 0.05^c	—	—

Values represent means ± standard deviation of triplicate readings.
Values with the same superscript letter along the same row are not significantly different ().