Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka

Table 2

Total phenolic content of thermally treated leafy vegetables (DW).

Variety	Processing temperature
	Control	70°C	120°C	170°C
Gl	^f	^e	^d	^c
Wv	^c	^c	^a	^a
Ap	^b	^h	^h	^g

Values are presented as , . Values having the same superscript letters are not significantly different (). Scientific names of the leafy vegetables have been abbreviated as follows: Gl: Gymnema lactiferum; Wv: Wattakaka volubilis; Ap: Argyreia populifolia.