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 3

Antioxidant activity of peanuts, peanut sauce, and combined cooked Pecel vegetables without or with peanut sauce.

Antioxidant activity	Percentage	^∆Reduction in antioxidant activity	values	values
(a). Peanut (raw and fried in fresh (FO) or repeatedly used oil (RO))
Fresh raw peanut		-	0.004
FO fried peanuts		9.8
RO fried peanuts		16.92
(b). Fried peanut compared to peanut sauce
FO fried peanuts		-		0.023
FO peanut sauce		-
RO fried peanuts		-		0.037
RO peanut sauce		-
(c). Peanut sauce
FO peanut sauce		-		0.033
RO peanut sauce		-
(d). Combined cooked vegetables without or with peanut sauce
Combined vegetables^abc		-	<0,001
Pecel FO		18,37
Pecel RO		22.31

All data are presented as (). One-way ANOVA, significant when . Independent -test, significant when . ^aPapaya leaves, kenikir leaves, spinach, and yard-long beans were boiled for 1 min. ^bTuri flowers water-steamed for 1 minute. ^cBean sprouts blanched in boiling water for 20 seconds. (FO peanut: fresh raw peanut; RO peanut: fresh raw peanut). Pecel FO: combined cooked vegetables with FO peanut sauce; Pecel RO: combined cooked vegetables with RO peanut sauce.