Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

<div>Fresh raw vegetables for Pecel. (a) Sesbania grandiflora (turi) flower, (b) Amaranthus hybridus L. (spinach), (c) Carica papaya (papaya) leaves, (d) Cosmos caudatus L. (kenikir) leaves, (e) Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and f. Vigna radiata (mung-bean) sprout.</div>

International Journal of Food Science

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Figure 1

Figure 1: Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing 

Figure 1 | Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing 