Table 4.
α-Glucosidase and α-amylase inhibition activities of the different types of coffee beans according to the roasting conditions

Roasting conditions		α-Glucosidase inhibition activity (%) treated with concentration of 200 µg/mL
Roasting conditions		CS1)	EY	IM	IMM	Acarbose
Raw		43.60±1.97^ABa2)	44.50±1.43^Aa	40.97±1.15^Ba	36.00±1.12^Ca	45.72±0.73
200°C	10 min	42.09±0.10^ABab	42.37±0.24^Aab	40.44±0.86^Ba	30.45±1.55^Cb
	15 min	40.21±0.42^Ab	41.05±0.30^Aab	38.08±0.64^Bb	25.05±0.42^Cc
	20 min	37.31±0.46^Bc	40.11±1.34^Ab	36.60±0.43^Bb	18.21±0.85^Cd
250°C	10 min	34.15±0.00^Ad	35.77±0.87^Ac	29.48±0.83^Bc	14.64±2.53^Ce
	15 min	15.40±1.12^Ae	15.65±0.73^Ad	14.42±0.85^Ad	1.47±1.53^Bf
	20 min	7.83±3.05^Af	9.29±4.88^Ae	6.85±1.27^Ae	0.98±0.73^Bf
α-Amylase inhibition activity (%) treated with concentration of 200 µg/mL
Raw		54.00±0.35^Ca	59.48±1.86^Aa	56.54±1.12^Ba	49.89±0.68^Da	55.81±1.85
200°C	10 min	52.41±0.65^Ba	55.49±1.34^Ab	51.92±0.45^Cb	47.85±1.67^Cb
	15 min	50.72±0.42^Bb	51.42±0.15^Ac	50.92±0.24^Cc	45.44±0.34^Cc
	20 min	48.32±0.38^Ac	49.10±1.62^Ac	48.19±1.20^Bd	43.04±0.58^Bd
250°C	10 min	46.91±0.36^Bc	48.91±0.42^Ac	47.64±0.74^Cd	42.08±0.27^Cd
	15 min	36.86±1.18^Ad	36.44±2.62^Ad	36.29±1.01^Ad	32.01±0.62^Be
	20 min	30.71±1.90^ABe	32.74±2.70^Ae	33.26±0.81^Ae	27.81±0.22^Bf

CS, Colombia supremo; EY, Ethiopia yirgacheffee G2; IM, Indonesia mandheling G1; IMM, India monsooned malabar AA.
The values represent the mean±SD (n=3). Means with difference superscripts (A-D) in the same row are significantly (p<0.05), means with difference superscripts (a-f) in the same column are significantly (p<0.05).