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 4

Inhibition of lipid peroxidation by combined cooked Pecel vegetables with or without peanut sauce.

Treatment		value
Combined vegetables^a,b,c		<0.001
Pecel FO
Pecel RO

All data are presented as the (). One-way ANOVA. Significant when . ^aPapaya leaves, kenikir leaves, spinach, and yard-long bean stewed for 1 min. ^bTuri flowers steamed for 1 minute. ^cBean sprouts blanched in boiling water for 20 s. Pecel FO: combined cooked vegetables with FO peanut sauce; Pecel RO: combined cooked vegetables with RO peanut sauce.