Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing

Table 3

Effect of domestic processing on polyphenol content of commonly consumed green leafy vegetables.

Sl. no.	Common name	Botanical name	Phenolic content (mg/100 g Gallic acid Eq.)
			Raw	Conventional	Pressure	Microwave
1	Amaranth	Amaranthus gangeticus	253.0^a; (100)	275^b; (108)	355^c; (140)	312^d; (123)
2	Ambat chukka	Rumex vesicarius	100.3; (100)	90; (89)	93; (92)	91; (91)
3	Coriander leaves	Coriandrum sativum	239.6^a; (100)	417^b; (174)	451^c; (188)	506^d; (211)
4	Curry leaves	Murraya koenigii	1077.0^a; (100)	1434^b; (133)	1184^c; (109)	1377^d; (127)
5	Fennel leaves	Foeniculum vulgare	251.3; (100)	268; (106)	265; (105)	312; (124)
6	Fenugreek leaves	Trigonella foenum-graecum	163.3^a; (100)	180^a; (110)	176^a; (107)	220^b; (134)
7	Purslane leaves	Portulaca oleracea	94.6^a; (100)	128^b; (135)	138^b; (146)	128^b; (135)
8	Sorrel leaves	Hibiscus cannabinus	191.3; (100)	194; (101)	211; (107)	213; (111)
9	Mint	Mentha spicata	440.3^a; (100)	657^b; (149)	796^c; (180)	761^c; (172)
10	Water amaranth	Alternanthera sessilis	136.3; (100)	122; (89)	110; (80)	123; (90)
11	Spinach	Spinacia oleracea	77.0^a; (100)	96^b; (125)	125^c; (162)	117^c; (152)

Mean values were compared (𝑛=3) by nonparametric Kruskal Wallis one way ANOVA. Differences in alphabets are significantly different atP < 0.05. Percent gain or loss calculated when raw value taken as 100%. Percent recovery values are given in parentheses. Decimal points are not given due to higher numbers.