. 2023 Jul 26;9(8):e18684. doi: 10.1016/j.heliyon.2023.e18684

Table 2.

Phenolic profile of the sweet potato samples according to their flesh color and cooking methods (mean ± standard deviation).

				White-fleshed sweet potato			Orange-fleshed sweet potato			Purple-fleshed sweet potato
	Phenolic Compounds (mg/100 g)	RT*	m/z (−)*	Baking	Boiling	Sous vide	Baking	Boiling	Sous vide	Baking	Boiling	Sous vide
1	p-Coumaroylquinic acid	8.28	337	1.39 ± 0.03^ab	2.11 ± 0.05^a	1.28 ± 0.03^ab	0.82 ± 0.02^b	0.73 ± 0.02^b	0.94 ± 0.02 b	1.53 ± 0.03^ab	0.95 ± 0.02^b	1.41 ± 0.03 ab
2	Caffeic acid derivative I	11.6	487	2.80 ± 0.06^d	2.44 ± 0.06^d	2.60 ± 0.06^d	3.09 ± 0.06^cd	2.71 ± 0.06^d	4.30 ± 0.09 b	10.47 ± 0.22^a	3.80 ± 0.08^bc	4.07 ± 0.09 b
3	Caffeic acid derivative II	12.66	377	10.37 ± 0.21^d	5.47 ± 0.11^g	7.64 ± 0.16^f	14.17 ± 0.29^b	12.29 ± 0.25^c	17.35 ± 0.36a	17.75 ± 0.36^a	9.30 ± 0.19^e	10.22 ± 0.21d
4	3-O-caffeoylquinic acid	21.68	353	7.61 ± 0.16^d	1.98 ± 0.04^g	2.40 ± 0.06^g	13.82 ± 0.28^b	3.30 ± 0.08^f	4.54 ± 0.09e	12.92 ± 0.27^c	12.11 ± 0.25^c	15.84 ± 0.33a
5	5-O-caffeoylquinic acid (chlorogenic acid)	31.23	353	36.46 ± 0.75^f	4.66 ± 0.10^h	7.04 ± 0.15^g	80.88 ± 1.67^a	35.66 ± 1.34^f	65.14 ± 0.73 b	60.62 ± 1.25^c	45.01 ± 1.10^e	50.80 ± 1.06d
6	4-O-caffeoylquinic acid	36.85	353	2.94 ± 0.06^de	2.54 ± 0.05^e	2.68 ± 0.06^e	8.09 ± 0.17^c	3.72 ± 0.08^d	1.00 ± 0.02f	9.73 ± 0.20^b	11.95 ± 0.25^a	11.42 ± 0.24a
7	4,5 di-CQA (dicaffeoylquinic acids)	51.03	515	25.39 ± 0.52^c	1.95 ± 0.04^g	5.18 ± 0.11^f	43.80 ± 0.90^a	11.75 ± 0.24^e	4.52 ± 0.09f	28.10 ± 0.68^b	22.60 ± 0.71^d	22.27 ± 0.46d
8	3,5 di-CQA (dicaffeoylquinic acids)	53.14	515	18.80 ± 0.39^c	1.09 ± 0.03^g	4.15 ± 0.09^f	37.84 ± 0.78^a	16.74 ± 0.34^d	5.20 ± 0.11e	21.32 ± 0.44^b	19.24 ± 0.90^c	17.18 ± 1.57d
9	3,4 di-CQA (dicaffeoylquinic acids)	55.25	515	24.07 ± 0.50^c	1.68 ± 0.04^g	5.47 ± 0.11^f	48.41 ± 1.00^a	15.45 ± 0.32^e	5.43 ± 0.11f	25.25 ± 0.54^b	22.66 ± 0.91^d	23.10 ± 0.48d
10	Caffeic acid	37.23	179	3.74 ± 0.08^e	2.78 ± 0.06^f	15.05 ± 0.31^a	12.53 ± 0.26^b	2.96 ± 0.06^ef	1.18 ± 0.03 g	7.47 ± 0.15^d	11.20 ± 0.23^c	11.06 ± 0.23c
	Total phenolic acids			133.6 ± 2.75^e	26.7 ± 0.55ⁱ	53.5 ± 1.11^h	263.5 ± 5.41^a	105.3 ± 2.77^g	109.6 ± 1.65f	195.2 ± 4.02^b	158.8 ± 2.29^d	167.4 ± 3.67c

*RT: retention time (min); m/z: mass/charge value. ^a-h Different letters in the same row indicate significant differences (p < 0.05).