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

Table 5

Ferric reducing antioxidant power of thermally treated leafy vegetables (DW).

Variety	FRAP (mg TE/g)
	Control	70°C	120°C	170°C
Gl	^gh	^h	^f	^e
Wv	^g	^gh	^d	^c
Ap	^a	^b	^b	^c

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.