Table 5.
Antioxidant activities of shrimp powder obtained from different processing methods.
| Shrimp sample | DPPH scavenging activity (%) | Antioxidant activity (%) | Reducing power (absorbance at 700 nm) |
|---|---|---|---|
| Fresh | 79.29 ± 2.26b | 43.11 ± 2.04b | 0.352 ± 0.233d |
| Salted | 78.94 ± 3.34b | 44.62 ± 1.44b | 0.368 ± 0.061c |
| Fried | 66.92 ± 2.07c | 37.09 ± 3.30c | 0.372 ± 0.036b |
| Grilled | 83.20 ± 1.64a | 57.04 ± 2.52a | 0.395 ± 0.021a |
| Boiled | 81.32 ± 2.84a | 54.72 ± 1.43a | 0.350 ± 0.045d |
Values are the means ± St.D. the different letters in same row indicate the significant different (p < 0.05).