Assessment of antioxidant potentiality of leafy herbs subjecting to different cooking temperatures

R. acetosella L., and B. rubra L., (at room temperature) and all four plant extracts viz., R. vesicarius L., R. acetosella L., B. rubra L., and B. alba L. (at cooking temperature - 121 °C and micro oven - 100 °C) showed decreasing activity at 100, 125, and 150 mg/ml, and at 200 mg/ml, maximum (room temperature) antioxidant activity was observed. A better oxidative activity was observed at 200 μg/ml concentration at all temperatures for tested leafy vegetable, which can be attributed as dose dependant (200 mg/ml) for stable activity.