Table 5 Effect of heating, microwave, roasting and UV treatment on antioxidant capacity in leaves of pomegranate.

Treatmentz	DPPH radical scavenging activity (%)
	100℃/ Oven	150℃/ Oven	Microwave	Roasting	UV
SD	80.3±1.2 cy	80.3±1.2 b	80.3±1.2 c	80.3±1.2 b	80.3±1.2 a
HD	80.5±1.4 c	80.5±1.4 b	80.5±1.4 c	80.5±1.4 b	80.5±1.4 a
5 min	80.4±1.7 c	86.4±0.3 a	84.1±1.7 b	81.2±1.7 b	81.3±0.9 a
10 min	84.2±0.8 b	86.3±0.6 a	86.3±0.4 b	81.7±1.2 b	80.9±0.6 a
15 min	84.7±1.0 b	87.1±1.8 a	89.5±0.5 a	86.0±0.0 a	83.3±0.6 a
20 min	84.8±0.5 b	87.0±1.0 a	85.7±0.5 b	85.4±0.5 a	82.0±0.1 a
60 min	86.9±1.0 a	86.0±0.4 a	86.2±0.8 b	86.9±0.0 a	80.8±0.6 a

^zSD : dried in the shade, HD : hot air drying.
^yMean separation within columns by Duncan’s multiple range test at 5% level.
Values are mean ± standard deviation, n = 3.