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Table 4 ANOVA test (P-value) of time and temperature of steam blanching, fermentation/Oxidation, drying and roasting on AOA in M. oleifera leaf extracts

From: Impact of post harvest treatment on antioxidant activity and phenolic profile of Moringa oleifera lam leaves

 

Steam blanching

Fermentation/Oxidation

Drying

Roasting

TAC

DPPH

TAC

DPPH

TAC

DPPH

TAC

DPPH

X1

0.02a

0.015a

0.04a

0.005a

0.01a

0.02a

0.03a

0.02a

X2

0.24

0.18

0.32

0.03a

0.05a

0.09b

0.10b

0.63

\( {\mathrm{X}}_1^2 \)

0.08b

0.012a

0.26

0.01a

0.00a

0.03a

0.12

0.23

X1X2

0.01a

0.65

0.34

0.15

0.10b

0.75

0.13

0.92

\( {\mathrm{X}}_2^2 \)

0.09b

0.13

0.37

0.34

0.00a

0.53

0.04a

0.03a

  1. X1: Temperature, X2: Time; a significant at 95%; bsignificant at 90% confidence level