Table 3 Contributions of individual flavonoids to the overall enzyme inhibitory effect
Flavonoids | Content in extract (mg/g)a | Inhibitory effects (μg acarbose/μg) | Contribution (%) | ||
|---|---|---|---|---|---|
α-glucosidase | α-amylase | α-glucosidase | α-amylase | ||
Baicalein | 153.543 | 3.58 ± 0.07 | 2.07 ± 0.02 | 23.29 ± 1.03 | 23.37 ± 0.98 |
Scutellarin | 109.421 | 3.18 ± 0.06 | 1.84 ± 0.02 | 14.74 ± 0.27 | 14.80 ± 0.66 |
Apigenin | 45.609 | 4.31 ± 0.08 | 2.36 ± 0.03 | 8.32 ± 0.56 | 7.91 ± 0.87 |
Chrysin | 62.222 | 2.36 ± 0.03 | 1.51 ± 0.02 | 6.20 ± 0.08 | 6.91 ± 0.21 |
Baicalin | 65.331 | 1.68 ± 0.02 | 1.03 ± 0.01 | 4.65 ± 0.12 | 4.95 ± 0.13 |
Apigenin-7-O-G | 35.783 | 1.83 ± 0.02 | 1.04 ± 0.01 | 2.77 ± 0.05 | 2.74 ± 0.09 |
Chrysin-7-O-G | 51.976 | 1.63 ± 0.01 | 0.69 ± 0.01 | 1.01 ± 0.03 | 2.63 ± 0.07 |
Isocarthamidin-7-O-G | 50.007 | 0.46 ± 0.01 | 0.23 ± 0.01 | 0.97 ± 0.11 | 0.85 ± 0.01 |
Total of the eight | 573.886 | 19.03 ± 0.30 | 10.77 ± 0.13 | 61.95 ± 2.25 | 64.16 ± 3.02 |
The extract | 1000 | 2.36 ± 0.05 | 1.36 ± 0.02 | 100 | 100 |