Table 2.
Total phenolic contents (TPC), Total Flavonoid content (TFC), DPPH radical scavenging activity (RSA), Fe2+-chelating ability of Moringa oliefera leaf extracts prepared by various processing methods
| Fresh | Boil | Microwave | Frying | Steaming | |
|---|---|---|---|---|---|
| TPC(mg GAE/100 g) | 34.6 ± 1.44 | 31.5 ± 1.21* | 31.6 ± 0.53 | 39.4 ± 0.66* | 33.7 ± 1.04 |
| TFC(mg QE/g) | 70.8 ± 0.87 | 58.1 ± 0.64* | 55.4 ± 0.18 | 69.5 ± 0.74 | 52.7 ± 1.36*** |
| DPPH RSA(μg/ml) | 51.7 | 103.9 ± 1.13*** | 122.05 ± 1.11*** | 81.9 ± 0.42*** | 198.1 ± 2.46*** |
| Fe2+-chelating (μg/ml) | 62 | 71.4 ± 1.34*** | 70.8 ± 0.67*** | 81.2 ± 1.13*** | 142.07 ± 1.22*** |
Data are mean±standard deviation values (n = 3).DPPH radical scavenging and Fe2+-chelating ability are expressed as IC50 (μg/ml) indicating concentration in μg/ml required for 50% inhibition. Significant differences at *p < 0.05, ***p < 0.001.