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

Table 1

Natural content of AOA and TPC.

S. no.	Group of foods	𝑛 (107)	Antioxidant content (mg/100 g)		PC (mg/100 g G A equ.)
			DPPH (Trol. equ.)	FRAP (FeSO4 equ.)
1	Cereals and millets	9	24–173	450–13093	47–373
2	Dry fruits	10	271–1541	1174–32416	99–959
3	Edible oils and sugars	11	3–208	11–11674	0.72–336
4	Fresh fruits	14	32–891	22–496*	26–374
5	Green leafy vegetables	11	21–1020	1380–27827	77–1077
6	Nuts and oil seeds	12	20–28622	220–4220341	10–10841
7	Pulses and legumes	11	26–107	1469–10362	62–418
8	Roots and tubers	10	11–125	256–6308	22–169
9	Vegetables	19	12–466	243–10510	27–339

Values are expressed on fresh weight basis. ∗ABTS: range of values are given.