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

Table 4 Antioxidant activity values of raw and cooked kenger samples with increasing concentration of sample: ABTS method (% TEAC ± SD)

Sample Concentration	25 mg/mL	50 mg/mL	75 mg/mL	100 mg/mL	150 mg/mL	300 mg/mL
Raw kenger	N.D	N.D	5.2 ± 0.75	11.3 ± 1.42	22.5 ± 1.53	52.5 ± 3.45
Boiled kenger (extracted in methanol)	5.4 ± 0.38^a	5.1 + 0.45^a	36.5 ± 3.5	64.8 ± 8.9	79.5 ± 3.7	90.0 + 5.55
Boiled kenger (extracted in water)	N.D	10.1 ± 5.2	18.2 ± 1.2	25.4 ± 2.4	40.2 ± 2.1	89.5 ± 5.52
Stir-fried kenger (extracted in methanol)	28.8 ± 2.25	55 ± 4.18	71.6 ± 8.25^b	88.8 ± 11.24^b	89.5 ± 6.75^b	89.8 ± 6.40
Stir-fried kenger (extracted in water)	7.6 ± 0.21	18.4 ± 0.75	27.2 ± 1.21	42.5 ± 1.61	80.6 ± 3.41	80.4 ± 3.5

Analysis in each group (n = 5) was calculated as mean ± SD (standard deviation) and statistical differences between the cooked samples groups
^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)

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