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

Table 4

Effect of domestic processing on DPPH activity of commonly consumed green leafy vegetables.

Sl. no.	Common name	Botanical name	DPPH (mg/100 g Trolox Eq.)
			Raw	Conventional	Pressure	Microwave
1	Amaranth	Amaranthus gangeticus	405.6^a; (100)	520^b; (128)	527^b; (129)	476^b; (117)
2	Ambat chukka	Rumex vesicarius	85.3; (100)	87; (101)	83; (97)	94; (110)
3	Coriander leaves	Coriandrum sativum	471.0^a; (100)	886^b; (181)	948^b; (201)	1100^c; (233)
4	Curry leaves	Murraya koenigii	1020.6^a; (100)	950^b; (93)	1724^c; (168)	1418^d; (138)
5	Fennel leaves	Foeniculum vulgare	545.3; (100)	592; (108)	540; (99)	746; (136)
6	Fenugreek leaves	Trigonella foenum-graecum	144.3; (100)	142; (98)	127; (87)	193; (134)
7	Purslane leaves	Portulaca oleracea	138.3; (100)	162; (117)	165; (119)	151; (109)
8	Gogu	Hibiscus cannabinus	346.0; (100)	365; (105)	334; (96)	456; (131)
9	Mint	Mentha spicata	1368.6; (100)	2055; (150)	1856; (135)	2020; (147)
10	Ponnaganti	Alternanthera sessilis	173.0; (100)	172; (99)	203; (117)	198; (114)
11	Spinach	Spinacia oleracea	21.6^a; (100)	69^b; (321)	85^c; (393)	104^d; (481)

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.