Impact of cooking on nutritional contents of kenger in terms of antioxidants

Table 2 Antioxidant activity values of raw and cooked kenger samples with increasing concentration of sample: FRAP method (μmole TE/mgDM/mL ± SD)

Sample Concentration	25 mg/mL	50 mg/mL	75 mg/mL	100 mg/mL	150 mg/mL	300 mg/mL
Raw kenger	0.654 ± 0.0004	0.684 ± 0.0004	0.723 ± 0.0004	0.774 ± 0.0005	0.918 ± 0.0005	1.350 ± 0.0007
Boiled kenger (extracted in methanol)	0.229 ± ^a 0.0001	0.287 ± ^a 0.0001	0.422 ± 0.0002	0.502 ± 0.0001	0.396 ± ^c 0.0002	0.568 ± ^a 0.0003
Boiled kenger (extracted in water)	0.233 ± 0.0001	0.278 ± 0.0001	0.191 ± ^a 0.0001	0.207 ± ^a 0.0001	0.207 ± ^a 0.0001	0.674 ± 0.0003
Stir-fried kenger (extracted in methanol)	0.295 ± 0.0001	0.447 ± 0.0002	0.656 ± 0.0002	0.750 ± 0.0003	1.048 ± ^b 0.0005	1.860 ± ^b 0.0006
Stir-fried kenger (extracted in water)	0.264 ± 0.0001	0.237 ± 0.0001	0.385 ± 0.0001	0.446 ± 0.0001	0.366 ± ^c 0.0002	1.039 ± 0.0005

Analysis in each group (n = 5) was calculated as mean ± SD (standard deviation) and statistical differences between the cooked groups
^asignificant loss in antioxidant activity as compared to other cooked groups (p < 0.05)
^bsignificant increase in antioxidant activity as compared to other cooked groups (p < 0.05)
^csignificant decrease in antioxidant activity as compared to its lower sample concentration (p < 0.05)

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