Table 4.

Effect of cooking methods on TPC, TFC (mg/100g FW) and RSA (%).

Samples	Cooking treatment	TPC (mg/100g)	Changes (%)	TFC (mg/100g)	Changes (%)	DPPH RSA (%)	Changes (%)
Carrot	Raw	52.28 ± 1.54	0.00	5.39 ± 2.23	0.00	32.86 ± 1.23	0.00
	Boiling	55.82 ± 2.26	6.78	5.16 ± 1.27	−4.27	38.62 ± 3.37	17.52
	Steam	55.72 ± 1.12	6.6	4.78 ± 3.82	−11.32	43.00 ± 2.42	30.84
	Micro wave	77.97 ± 3.29	49.15	4.19 ± 2.29	−22.26	41.43 ± 2.29	26.07
Pumpkin	Raw	30.2 ± 2.95	0.00	19.67 ± 2.65	0.00	28.33 ± 1.65	0.00
	Boiling	16.23 ± 1.67	−46.26	15.87 ± 3.67	−19.32	20.42 ± 1.67	28.67
	Steam	17.32 ± 2.29	−42.6	18.26 ± 1.39	−7.17	25.88 ± 2.39	63.28
	Micro wave	48.27 ± 1.32	59.83	17.24 ± 3.32	−12.35	33.21 ± 1.32	17.23
Pea	Raw	158.17 ± 2.14	0.00	4.46 ± 2.94	0.00	25.84 ± 3.94	0.00
	Boiling	46.96 ± 2.39	−70.31	3.26 ± 1.39	−26.91	18.82 ± 2.29	−27.17
	Steam	82.41 ± 1.83	−47.90	4.32 ± 3.73	−3.14	26.41 ± 2.12	2.17
	Micro wave	87.28 ± 3.62	−44.82	1.16 ± 2.26	−73.99	15.73 ± 4.21	−39.13
Spinach	Raw	137.79 ± 1.23	0.00	53.36 ± 2.42	0.00	61.27 ± 2.32	0.00
	Boiling	64.24 ± 1.92	−53.38	9.46 ± 4.02	−33.21	39.54 ± 1.02	−35.47
	Steam	115.64 ± 5.23	−16.08	35.64 ± 1.23	−60.34	47.84 ± 2.13	−21.92
	Micro wave	99.68 ± 3.42	−27.65	33.66 ± 3.23	−36.92	51.23 ± 3.21	−16.39
Sathkora	Raw	291.53 ± 2.72	0.00	1.06 ± 1.19	0.00	63.23 ± 2.19	0.00
	Boiling	153.74 ± 3.94	−47.26	0.45 ± 0.56	−56.60	46.73 ± 3.56	−26.10
	Steam	180.32 ± 2.42	−38.15	0.68 ± 0.42	−35.85	50.12 ± 2.12	−20.73
	Micro wave	242.35 ± 3.32	−16.87	1.02 ± 0.32	−3.77	54.23 ± 3.32	−14.23
Green pepper	Raw	443.5 ± 2.42	0.00	32.23 ± 5.13	0.00	64.2 ± 4.13	0.00
	Boiling	345.14 ± 4.87	−22.18	27.8 ± 4.34	−13.74	39.46 ± 4.34	−38.53
	Steam	370.4 ± 3.21	−16.48	24.3 ± 3.98	−24.60	37.07 ± 1.98	−42.25
	Micro wave	287.99 ± 4.53	−35.06	17.21 ± 4.23	−46.60	27.78 ± 2.23	−56.73

-Values in the table presented as mean ± Standard deviation of triplet evaluation. TPC- Total phenolic content (mg/100g FW); TFC-Total flavonoid content (mg/100g FW); RSA-Radical Scavenging Activity (%).