Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves

Table 10

Scavenging effect of DPPH radicals using unblanched and steam blanched M. oleifera leaves dried at 65°C.

Antioxidants	Unblanched sample (563)	Steam blanched sample (706)
DPPH scavenging %	55.98^a ± 0.92	62.96^b ± 1.19
EC50 (mg/ml)	3.48^b ± 0.23	2.08^a ± 0.39

; Mean ± SD. Values in a row followed by different letters in superscript are significantly different .