Research Article
Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study
Table 6
Antidiabetic activity of the tested extracts (obtained after conducting preparative thin-layer chromatography) expressed in % inhibition of α-amylase.
| | Percentage of inhibition (%) | | Corn line CHIH 365 | Extract | 5-fold dilution | 10-fold dilution | 25-fold dilution | 50-fold dilution |
| | Fraction I fatty acids | 100.00 ± 0.00a | 100.00 ± 0.00a | 93.75 ± 6.25a | 60.78 ± 19.61a | 33.29 ± 2.00a | | Fraction II TAG | 17.65 ± 5.49c | 5.88 ± 1.96c | Trace | Trace | Trace | | Fraction III sterols | 12.50 ± 3.13d | 6.25 ± 2.08c | Trace | Trace | Trace | | Fraction IV polyphenols | 15.00 ± 2.50c | Trace | Trace | Trace | Trace |
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a–d: homogeneous groups according to Duncan’s test.
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