Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables Gymnema lactiferum, Wattakaka volubilis, and Argyreia populifolia in Sri Lanka.

Int J Food Sci · 2021 · PMC8189793 · PMID 34124235

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a decreasing trendno p-value reported

A decreasing trend in reducing power was noted in Argyreia populifolia with the application of thermal treatment.

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an increasing trendno p-value reported

In general, an increasing trend in DPPH radical scavenging activity on the heat treatment was observed in Gymnema lactiferum ; values ranged from 0.11 ± 0.00 to 0.26 ± 0.00 mg TE/g DW.

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Influence of Cooking Methods on Antioxidant Activities of Selected Leafy Vegetables <i>Gymnema lactiferum</i>, <i>Wattakaka volubilis</i>, and <i>Argyreia populifolia</i> in Sri Lanka.

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