. 2020 Aug 25;12(9):2572. doi: 10.3390/nu12092572

Table 2.

Antioxidant properties of raw (RC) and cooked (CC) chickpea.

	TPC ¹	Antioxidant Activity
	TPC ¹	ORAC ²	OH⁻ Radical ³	Superoxide Radical ⁴
RC	60.09 ± 4.17 ^a	52.73 ± 0.96 ^a	56.36 ± 1.54 ^a	57.05 ± 1.92 ^a
CC	45.44 ± 2.32 ^b	27.32 ± 1.22 ^b	38.42 ± 2.01 ^b	35.03 ± 1.76 ^b

¹ mg gallic acid eq./100 g, ² mg Trolox eq./g dry base, ³ % OH-scavenging activity, ⁴ % O²-anion-scavenging activity. Different letters per column indicate significant difference (p < 0.05) between the compounds by Tukey’s test. Values are presented as the mean ± S.D. from five experimental replicas.