Table 1 Total phenols, flavonoids and tannin content of various extracts of cooked vegetable of L. siceraria

Raw (Control)

501.8 ± 2.52^bC

440.8 ± 2.12^aA

451.9 ± 3.49^cB

464.8^b

47.8 ± 0.43^aA

47.0 ± 0.56^aA

104.1 ± 0.57^cB

66.3^b

6.5 ± 1.84^aA

24.5 ± 1.92^bB

9.7 ± 4.74^aA

13.5^a

Pressure cooked

660.4 ± 5.57^cC

507.8 ± 3.82^cA

558.8 ± 3.79^dB

575.6^d

114.2 ± 2.03^bA

149.5 ± 1.07^cC

123.2 ± 0.93^dB

129.0^c

6.8 ± 3.79^aA

21.8 ± 5.89^bB

16.8 ± 3.19^bB

15.1^a

Microwave cooked

394.5 ± 2.81^aB

473.0 ± 4.02^bC

160.5 ± 2.65^bA

342.6^a

46.8 ± 0.57^aA

78.7 ± 0.85^bC

64.1 ± 0.93^bB

63.2^a

13.8 ± 4.74^bB

6.5 ± 3.63^aA

12.7 ± 4.49^aB

11.0^a

Fried

726.7 ± 5.0^dB

758.8 ± 3.67^dC

94.6 ± 0.89^aA

526.7^c

170.2 ± 0.63^cB

255.9 ± 1.09^dC

48.3 ± 0.55^aA

158.1^d

17.7 ± 2.34^bB

30.5 ± 6.50^aC

10.3 ± 1.61^aA

19.5^b

Mean

570.8^C

545.1^B

316.4^A

94.8^A

132.7^C

84.9^B

11.2^A

20.8^B

12.4^A

F−Statistics for extraction solvents, F (2,24) = 18836, p=0.000

F−Statistics for cooking treatments, F (3,24) = 7300.6, p=0.000

F−Statistics for interaction effect, F (6,24) =7634.3, p=0.000

F−Statistics for extraction solvents, F (2,24) = 8535.9, p=0.000

F−Statistics for cooking treatments, F (3,24)= 22229.7, p=0.000

F−Statistics for interaction effect, F (6,24)= 11151.5, p=0.000

F−Statistics for extraction solvents, F (2,24) = 20.1, p=0.000

F−Statistics for cooking treatments, F (3,24) = 6.99, p=0.000

F−Statistics for interaction effect, F (6,24) = 9.77, p=0.000