Table. 6.

Table. 6. Table 6

Antioxidant and antidiabetic activities of green leafy vegetable extract-enriched crackers

No.	Formulation	Baking temperature (°C)	DPPH (mg AEAC/100 g)	Metal chelating (mg EECC/100 g)	FRAP (mg AEAC/100 g)	AAI (mmol ACE/100 g)	AGI (mmol ACE/100 g)	LPI (% inhibition)
1	Control	140	11.76±0.06^c	0.79±0.08^f	10.77±0.51^d	40.07±3.38^c	134.68±11.70^de	22.26±0.97^bcd
		150	10.16±0.04^e	0.40±0.03^h	8.73±0.11^f	35.47±2.38^de	127.00±12.69^e	19.61±1.27^fgh
		160	9.92±0.22^e	0.24±0.02ⁱ	8.54±0.21^f	29.79±2.20^f	77.67±7.11^f	17.73±1.24^h
2	0.1% acarbose	140	12.28±0.16^b	0.80±0.05^f	11.06±0.49^d	40.69±2.26^bc	209.94±11.28^a	22.32±0.56^bcd
		150	10.24±0.36^e	0.42±0.04^h	10.04±0.29^e	37.43±2.64^cd	152.25±9.58^cd	19.69±1.62^fgh
		160	9.87±0.07^e	0.21±0.03ⁱ	8.61±0.11^f	30.67±0.71^f	83.13±6.95^f	19.13±1.08^gh
3	0.625% extract	140	12.42±0.84^b	1.45±0.06^c	13.04±0.35^b	41.25±1.64^bc	225.30±15.21^a	22.84±1.97^bc
		150	11.03±0.26^d	0.97±0.10^e	12.09±0.41^c	39.81±1.98^c	170.69±14.14^bc	20.20±1.04^def
		160	9.98±0.21^e	0.67±0.01^g	11.23±0.42^d	31.70±1.71^ef	91.15±6.60^f	19.19±1.37^gh
4	1.25% extract	140	13.04±0.13^a	1.59±0.01^b	14.62±0.32^a	44.45±4.19^ab	226.84±19.76^a	23.31±1.26^b
		150	11.11±0.22^d	1.08±0.03^d	12.14±0.43^c	40.07±1.73^c	183.83±17.66^b	20.58±0.95^cdef
		160	10.16±0.04^e	0.74±0.05^fg	11.23±0.52^d	32.11±1.17^ef	98.83±4.11^f	19.28±1.30^gh
5	2.5% extract	140	13.38±0.05^a	1.86±0.08^a	14.95±0.17^a	47.76±0.63^a	227.35±12.29^a	26.70±0.75^a
		150	11.29±0.20^cd	1.10±0.02^d	14.72±0.46^a	45.59±2.06^ab	189.46±12.33^b	21.94±0.70^bcde
		160	10.94±0.40^d	0.83±0.07^f	13.69±0.86^b	34.85±1.48^de	142.70±9.97^de	19.45±1.91^gh

Values are presented as mean±SD of three technical replicates.

Different superscript letters in the same column (a-i) indicate statistically significant differences (P<0.05).

DPPH, 2,2-diphenyl-1-picrylhydrazyl; AEAC, L-ascorbic acid equivalent antioxidant capacity; EECC, ethylenediaminetetraacetic acid equivalent chelating capacity; FRAP, ferric reducing antioxidant power; AAI, α-amylase inhibitory; ACE, acarbose equivalent; AGI, α-glucosidase inhibitory; LPI, lipase inhibitory.

Prev Nutr Food Sci 2024;29:47~62 https://doi.org/10.3746/pnf.2024.29.1.47