Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study

Table 5

Antidiabetic activity of the tested extracts expressed in % inhibition of α-amylase.

Percentage of inhibition (%)
Corn type (line)	Extract	5-fold dilution	10-fold dilution	25-fold dilution	50-fold dilution	100-fold dilution
CHIH 365	100.0 ± 0.00a	100.0 ± 0.00a	100 ± 0.00a	100.0 ± 0.00a	75.0 ± 3.5a	54.6 ± 3.1a
CHIH 367	100.0 ± 0.00a	100.0 ± 0.00a	73.0 ± 2.00a	60.0 ± 2.1a	50.0 ± 2.0a	50.6 ± 2.2a
CHIH 503	100.0 ± 0.00a	100.0 ± 0.00a	61.0 ± 3.00a	58.0 ± 3.2a	32.0 ± 2.0a	28.9 ± 1.5b
OPOKA	100.0 ± 0.00a	100.0 ± 0.00a	47.0 ± 2.1a	40.0 ± 2.70a	33.3 ± 0.00b	12.3 ± 0.5a
KUSKUN	100.0 ± 0.00a	90.0 ± 3.9a	51.7 ± 4.6a	42.3 ± 4.1a	Trace	Trace

a-b: homogeneous groups according to Duncan’s test.