Influence of various cooking treatments and extraction solvents on bioactive compounds and antioxidant capacities of bottle gourd (Lagenaria siceraria) fruit in India

Table 3 Free radical scavenging activity of various extracts of cooked vegetable of L. siceraria as measured by DPPH assay

Treatments	DPPH (% Scavenging at 30 µg/ml)				IC-50 (µg/ml)
Treatments	ME	EE	BE	Mean	ME	EE	BE	Mean
Raw (control)	79.3 ± 0.06^dC	36.03 ± 0.13^cA	49.9 ± 0.14^bB	55.1^c	22.54 ± 0.14^aA	39.08 ± 0.23^bC	33.51 ± 0.45^bB	31.7^b
Pressure cooked	44.4 ± 0.06^aC	26.2 ± 0.25^bA	38.4 ± 0.07^aB	36.3^a	32.70 ± 0.35^cA	49.27 ± 0.56^cC	40.21 ± 0.48^cB	40.7^c
Microwave cooked	61.4 ± 0.06^cB	80.1 ± 0.29^dC	58.2 ± 0.07^cA	66.6^d	25.50 ± 0.45^bB	8.37 ± 0.28^aA	28.47 ± 0.49^aC	20.8^a
Fried	47.0 ± 0.06^bB	17.6 ± 0.19^aA	59.8 ± 0.12^dC	41.5^b	34.41 ± 0.34^dB	61.01 ± 0.20^dC	28.06 ± 0.18^aA	41.2^d
Mean	58.0^C	39.9^A	51.6^B		28.8^A	39.4^C	32.6^B
F−Statistics for extraction solvents, F (2,24)=56278, p=0.000 F−Statistics for cooking treatments, F (3,24)= 93871, p=0.000 F−Statistics for interaction effect, F (6,24)=47365, p=0.000					F−Statistics for extraction solvents, F (2,24)=2542.7, p=0.000 F−Statistics for cooking treatments, F (3,24)= 6018.6, p=0.000 F−Statistics for interaction effect, F (6,24)=3247.9, p=0.000

All data are reported as mean ± SD (n=3)
Small letters (along the column) and capital letters (within the row) in superscripts indicate significant differences (p<0.05) among cooking methods and extracts respectively
ME methanolic extract, EE ethanolic extract, BE butanolic extract
IC₅₀value of ascorbic acid=5.05±0.07 μg/ml
% Scavenging of ascorbic acid at 30 μg/ml= 92.0 ± 0.06

ISSN: 2661-8974