Fig. 3. Results of antiamylase activity tests. (A) Decrease in optical density at 600 nm of starch solution after incubation with buffer, α-amylase, and the group A and B extracts for 5 min. (B) Quantification of reducing sugar products corresponding to α-amylase activity under each condition. Using one-way ANOVA, the absorbance values of the control and all test groups were compared. *Statistical significance was represented as a P<0.05. BTL_He, BTL_Hexane; BTL_EA, BTL_Ethyl acetate; BTL_Iso, BTL_Isopropanol; BTL_ET, BTL_Ethanol.

Prev Nutr Food Sci 2023;28:302~311 https://doi.org/10.3746/pnf.2023.28.3.302