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
405.6a (100)
520b (128)
527b (129)
476b (117)
2
Ambat chukka
Rumex vesicarius
85.3 (100)
87 (101)
83 (97)
94 (110)
3
Coriander leaves
Coriandrum sativum
471.0a (100)
886b (181)
948b (201)
1100c (233)
4
Curry leaves
Murraya koenigii
1020.6a (100)
950b (93)
1724c (168)
1418d (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
21.6a (100)
69b (321)
85c (393)
104d (481)
Mean values were compared 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.