Table 2 Antioxidant activity of various extracts of cooked vegetable of L. siceraria as determined by FTC, TBA and FRAP assays

Raw (Control)

71.7 ± 0.70^bB

26.03 ± 0.79^aA

76.68 ± 0.62^cC

58.1^b

76.6 ± 0.42^bB

36.2 ± 0.39^aA

80.9 ± 0.46^cC

64.6^b

1532.4 ± 14.3^aA

1711.5 ± 16.46^aB

2103.7 ± 24.50^cC

1791.5^a

Pressure cooked

74.9 ± 0.87^cC

35.7 ± 0.66^bA

62.01 ± 0.57^bB

57.6^b

79.2 ± 0.44^cC

44.8 ± 0.51^bA

70.7 ± 0.35^bB

64.9^b

2836.7 ± 34.50^dC

2314.2 ± 26.55^bA

2764.1 ± 26.04^dB

2638.3^d

Microwave cooked

65.1 ± 0.87^aC

39.6 ± 0.54^cA

40.9 ± 0.70^aB

48.6^a

70.0 ± 0.42^aC

48.7 ± 0.54^cA

49.5 ± 0.36^aB

56.0^a

1972.8 ± 22.96^bB

2637.9 ± 27.52^cC

1155.4 ± 21.17^bA

1922.0^b

Fried

74.6 ± 0.73^cA

87.75 ± 0.64^dC

77.6 ± 0.68^cB

80.0^c

79.9 ± 0.35^cA

90.8 ± 0.39^dC

81.9 ± 0.56^dB

84.2^c

2555.9 ± 19.09^cB

3820.4 ± 32.22^dC

529.9.8 ± 6.29^aA

2302.1^c

Mean

71.6^C

47.3^A

64.3^B

76.4^C

55.1^A

70.7^B

2224.4^B

2620.9^C

1645.0^A

F−Statistics for extraction solvents, F (2,24)= 3756.3, p=0.000

F−Statistics for cooking treatments, F (3,24)= 3236.4, p=0.000

F−Statistics for interaction effect, F (6,24) = 1625.9, p=0.000

F−Statistics for extraction solvents, F (2,24)= 7613.7, p=0.000

F−Statistics for cooking treatments, F (3,24)=6628.5, p=0.000

F−Statistics for interaction effect, F (6,24) = 3234.7, p=0.000

F−Statistics for extraction solvents, F (2,24)= 5038.11, p=0.000

F−Statistics for cooking treatments, F (3,24) = 2327.9, p=0.000

F−Statistics for interaction effect, F (6,24) = 4425.9, p=0.000