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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