Natural Antioxidant Activity of Commonly Consumed Plant Foods in India: Effect of Domestic Processing
Table 3
Effect of domestic processing on polyphenol content of commonly consumed green leafy vegetables.
Sl. no.
Common name
Botanical name
Phenolic content (mg/100 g Gallic acid Eq.)
Raw
Conventional
Pressure
Microwave
1
Amaranth
Amaranthus gangeticus
253.0a (100)
275b (108)
355c (140)
312d (123)
2
Ambat chukka
Rumex vesicarius
100.3 (100)
90 (89)
93 (92)
91 (91)
3
Coriander leaves
Coriandrum sativum
239.6a (100)
417b (174)
451c (188)
506d (211)
4
Curry leaves
Murraya koenigii
1077.0a (100)
1434b (133)
1184c (109)
1377d (127)
5
Fennel leaves
Foeniculum vulgare
251.3 (100)
268 (106)
265 (105)
312 (124)
6
Fenugreek leaves
Trigonella foenum-graecum
163.3a (100)
180a (110)
176a (107)
220b (134)
7
Purslane leaves
Portulaca oleracea
94.6a (100)
128b (135)
138b (146)
128b (135)
8
Sorrel leaves
Hibiscus cannabinus
191.3 (100)
194 (101)
211 (107)
213 (111)
9
Mint
Mentha spicata
440.3a (100)
657b (149)
796c (180)
761c (172)
10
Water amaranth
Alternanthera sessilis
136.3 (100)
122 (89)
110 (80)
123 (90)
11
Spinach
Spinacia oleracea
77.0a (100)
96b (125)
125c (162)
117c (152)
Mean values were compared by nonparametric Kruskal Wallis one way ANOVA. Differences in alphabets are significantly different atP < 0.05. Percent gain or loss calculated when raw value taken as 100%. Percent recovery values are given in parentheses. Decimal points are not given due to higher numbers.