Fig. 5
From: HPTLC based screening method for the evaluation of α-amylase inhibitory activity in edible flowers
HPTLC profiles of starch hydrolysis products - maltose (a), maltotriose (b), maltotetraose (c) - resulting from the enzymatic activity of α-amylase in the presence of flower extracts with varying dry matter contents of peony, rose, heather and acarbose (A) juxtaposed with the plots of concentration-amylase inhibitory activity dependence (%) used for the determination of IC50 using the HPTLC method (B) and DNS assay (C).
