Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods

Table 2

Effect of thermal processing on the antioxidant properties of Moringa oleifera pods.

Serial no	Content	Raw pods	Thermally-processed pods	Percentage losses after thermal process
1.	Total phenol content (mg/100 g)			12.69%
2.	Total flavonoid content (mg/100 g)			8.73%
3.	DPPH (%)			10.23%
4.	Vitamin C (mg/100 g)			12.06%
5.	β-carotene (mg/100 g)			24.67%

Samples in the same raw with different superscript letters differ significantly at .