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

Table 3 Antioxidant activity values of raw and cooked kenger samples with increasing concentration of sample: DPPH method (μg/mL ± SD)

Sample Concentration	25 mg/mL	50 mg/mL	75 mg/mL	100 mg/mL	150 mg/mL	300 mg/mL
Raw kenger	0.626 ± 0.0001	0.625 ± 0.0001	0.549 ± ^c 0.0001	0.482 ± ^c 0.0001	0.522 ± 0.0001	0.731 ± 0.0008
Boiled kenger (extracted in methanol)	0.174 ± 0.001	0.165 ± 0.0001	0.156 ± 0.0001	0.159 ± 0.0001	0.155 ± 0.0003	0.154 ± 0.0001
Boiled kenger (extracted in water)	0.405 ± 0.0002	0.162 ± ^c 0.0002	0.164 ± 0.0003	0.169 ± 0.0002	0.174 ± 0.0002	0.197 ± 0.0003
Stir-fried kenger (extracted in methanol)	0.153 ± ^a 0.0002	0.156 ± ^a 0.0002	0.152 ± ^a 0.0002	0.147 ± ^a 0.0002	0.138 ± ^ac 0.0002	0.129 ± ^ac 0.0002
Stir-fried kenger (extracted in water)	0.405 ± 0.0002	0.390 ± ^c 0.0002	0.434 ± 0.0002	0.470 ± 0.0003	0.593 ± ^b 0.0004	1.025 ± ^b 0.0005
BHT Standard Sample	0.125 ± 0.0001	0.165 ± 0.0002	0.185 ± 0.0001	0.195 ± 0.0001	0.201 ± 0.0002	0.260 ± 0.0003

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

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