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

Table 1

Effect of cooking methods on the moisture content of cooked Pecel vegetables.

Vegetables	Moisture content (%)
	Raw	Blanching^a	Boiling^b	Steaming^c
Turi flower	^a	^b	^b	^c	0.019
Spinach leaf	^a	^b	^a	^c	0.008
Papaya leaf	^a	^b	^a	^c	0.002
Kenikir leaf	^a	^b	^a	^c	0.001
Yard-long beans					0.754
Mung-bean sprouts					0.110
	Raw	Cooked (underlined)
Mixed vegetables					0.990

Values are presented as the of 2 replicates. One-Way ANOVA with values were significant at . ^aBlanching for 20 s, ^bboiling for 1 min, and ^csteaming for 1 min. The underlined values are the vegetables selected according to Table 2 (with the highest antioxidant activity) for subsequent analyses of combined cooked vegetables.