Fresh vegetables, i.e., S. grandiflora (turi), C. papaya (papaya) leaves, C. caudatus L. leaves, A. hybridus L. (spinach) leaves, V. unguiculata ssp. Sesquipedalis (yard-long beans), and Vigna radiata (mung-bean) sprouts, Citrus hystrix DC. (lime) leaves, Arachis hypogaea (peanut), Allium sativum (garlic), palm sugar, and salt were obtained from the local market. Figure 1 shows the vegetables used to prepare Pecel since ancient times. All chemicals and solvents used were of analytical grade. 2.2-diphenyl-1-picrylhydrazyl (DPPH), absolute (96%) ethanol, chicken egg yolk, phosphate buffer (pH 7.4), ferrous sulphate (FeSO4), trichloroacetic acid (TCA), and thiobarbituric acid (TBA) were obtained from Sigma-Aldrich.

Fresh raw vegetables for Pecel. (a) Sesbania grandiflora (turi) flower, (b) Amaranthus hybridus L. (spinach), (c) Carica papaya (papaya) leaves, (d) Cosmos caudatus L. (kenikir) leaves, (e) Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and f. Vigna radiata (mung-bean) sprout.

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