Table 3.

Impact of different household cooking on in vitro antioxidant and glucosidase activities in pumpkin leaves (Cucurbita moschata)

Treatments	ABTS (µmoL TEAC g−1)	DPPH IC50 (mg mL−1)	IC50 α glucosidase (µg mL−1)
Raw	1.52 ± 0.12*a	18.01 ± 0.20c	20.92 ± 0.15d
Boiling	0.76 ± 0.14c	32.2 ± 0.30b	28.88 ± 0.19c
Steaming	0.88 ± 0.10b	17.4 ± 0.28c	29.81 ± 0.25b
Microwaving	0.78 ± 0.21c	47.5 ± 0.11a	29.69 ± 0.17b
Stir-frying	0.66 ± 0.32d	48.7 ± 0.16a	30.69 ± 0.21a
Acarbose			16.98 ± 0.22e

Averages were calculated based on ten replicate samples

Different letters in the same column refer to statistical difference [p < 0.05, least significant difference (LSD) test]

*Standard deviation