| dc.description.abstract | The overall objective of study is to evaluate and compare ability inhibition of alpha –
amylase and alpha – glucosidase from wild green bananas and “day thia canh”.
Besides that, considering the three samples by using solvent ethanol and compare
the affecting of many factorial such as times extraction, temperatures extraction and
ratios extraction between H2O and ethanol.
This study mainly determined total phenolic content (TPC), antioxidant capacity (AC),
alpha – amylase inhibition and alpha – glucosidase inhibition. Effect of ethanol solvent
extraction factors including time (30, 45, 60 mins), temperature (30, 40, 50oC) and
ratio between H2O: ethanol (20:40, 40:60, 60:80). Data after measuring in “day thia
canh” leaves experiment when TPC increased the temperature from 30oC to 40oC and
decreased at 50oC meanwhile the AC at 30oC had the highest percentage of
scavenging assay at the same volume and in the alpha – glucosidase inhibition at
50oC had the highest of the percentage inhibition. The TPC increased from 30 minute
to 45min and after that decreased at 60min meanwhile the AC increased slowly from
30 min to 60 min at the same volume and inhibition of enzyme alpha – glucosidase
increased immediately from 30min to 60 min. In wild bananas experiment, TPC
decreased from 30oC to 40oC and increase slightly at 50oC meanwhile the AC reach
the highest result at 50oC. Inhibition of alpha – glucosidase had the highest result at
50oC. For the time factors, TPC reached the highest result at 45 mins whereas at 30
mins gave the highest percentage of AC and inhibition of alpha – glucosidase. With
the ratio between H2O:ethanol, TPC and alpha – glucosidase gained the highest result
at 40:60 while AC was at 60:80. | en_US |
