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 2

Effect of cooking methods on antioxidant activity of Pecel vegetables.

Vegetables	Antioxidant activity (%)				values
	Raw	Blanching^a	Boiling^b	Steaming^c
Turi flower	^a	^a	^b	^b	<0.001
Spinach leaf	^a	^a	^a	^b	0.005
Papaya leaf	^a	^b	^c	^b	<0.001
Kenikir leaf	^a	^b	^c	^b	<0.001
Yard-long beans	^a	^b	^a	^b	0.002
Mung-bean sprouts	^a	^b	^c	^a	<0.001

All data are presented as the (). values by one-way ANOVA. Significant when . ^aBlanching for 20 seconds. ^bBoiling for 1 minute. ^cSteaming for 1 minute. The underlined numbers were the selected vegetables for subsequent analyses of combined cooked vegetables.