Study of Synergy Effect of Different Bitter Melon Extracts on Activities of Antioxidant and Inhibition of Amylase through Factorial Design
The aim of this experiment was to study the synergies of different solvents extracts derived from bitter melon by factorial design and to provide reference for the development of functional foods bitter gourd. Antioxidant andα-amylase inhibition capacity of the bitter alcohol extract and aqueous extract were detected by phenanthroline-Fe2+oxidation assay and α-amylase inhibition experiments in this study. Hypoglycemic effect was explored by statistical analysis of factorial design .The results showed that alcohol extract and aqueous extract had synergies effects on antioxidant and α-amylase inhibition activity.Best combination of synergistic antioxidant effect was 0.2 mg/mL aqueous extract, 0.15 mg/mL alcohol extract. The best combination on α-amylase inhibition was 40 mg/mL aqueous extract, 30 mg/mL alcohol extract.
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维普
