Alteration of starch hydrolyzing enzyme inhibitory properties, antioxidant ac…

This study assessed the effect of cooking duration on starch hydrolyzing enzyme (α-amylase and α-glucosidase) activities, antioxidant (1,1-diphenyl-2 picrylhydrazyl [DPPH*], hydroxyl [OH*] radicals scavenging abilities and reducing power) properties, and phenolic profile of clove buds. Clove buds (raw) were cooked for 10 (SC10) and 20 min (SC20) and subsequently, their effects were assessed …