Table 3. Antioxidative properties of CAS flour as influenced by pretreatment

Sample¹⁾	TAC (mg GAE/g)	TFC (mg Quercetin/g)	TPC (mg GAE/100 g)	FRAP (mg/g)	DPPH (%)
IXT	3.93±0.43^2)ab3)	3.12±0.18^c	28.30±0.19^a	1.31±0.04^bc	0.63±.03^g
INA	6.49±0.33^a	3.24±0.35^b	17.97±2.92^b	1.53±0.03^ab	40.89±.08^c
TOL	3.97±0.47^ab	3.01±0.24^ab	17.94±1.40^b	1.06±0.01^cde	42.50±.57^b
CHG	1.83±0.07^b	1.54±0.07^cd	12.52±0.78^b	0.77±0.02^f	0.36±0.03^g
OAS	0.93±0.12^b	1.35±0.10^d	15.05±3.44^b	0.98±0.04^def	2.52±0.11^f
MER	3.18±0.56^ab	2.86±0.12^ab	36.74±2.66^a	1.73±0.21^a	32.85±0.63^d
FTD	4.05±0.76^ab	2.25±0.05^bc	33.20±3.41^a	0.94±0.01^ef	50.28±0.35^a
RMC	4.32±0.79^ab	3.34±0.43^a	31.29±5.32^a	1.22±0.05^cd	8.11±0.10^e

IXT, nixtamalized Celosia argentea seed flour; INA, germinated Celosia argentea seed flour; TOL, autoclaved Celosia argentea seed flour; CHG, blanched Celosia argentea seed flour; OAS, roasted Celosia argentea seed flour; MER, fermented Celosia argentea seed flour; FTD, defatted Celosia argentea seed flour; RMC, untreated Celosia argentea seed flour.
All values are mean±SD (n=3).
Different superscript letters (^a-h) in the same column indicate significant differences (p<0.05).