Table 3.
Effects of different drying methods on the bioactive compounds of broccoli.
| Parameter | Drying Method | ||||
|---|---|---|---|---|---|
| VD | CD | IRD | LTVD | FD | |
| TPC (mg GAE/g d.m.) | 1.90 ± 0.11 b | 2.17 ± 0.22 a | 1.90 ± 0.26 b | 2.18 ± 0.19 a | 2.12 ± 0.22 a |
| TFC (mg QE/g d.m.) | 3.64 ± 0.40 c | 4.72 ± 0.30 b | 4.56 ± 0.49 b | 3.32 ± 0.36 c | 7.13 ± 0.71 a |
| Chlorogenic acid (µg/g d.m.) | 12.73 ± 0.73 d | 15.88 ± 0.27 c | 1.86 ± 0.11 e | 27.99 ± 0.18 a | 19.51 ± 2.44 b |
| Caffeic acid (µg/g d.m.) | ND | ND | ND | 4.60 ± 0.41 b | 6.76 ± 0.38 a |
| Ferulic acid (µg/g d.m.) | 5.19 ± 0.35 c | 11.45 ± 0.07 b | 3.09 ± 0.25 c | 36.93 ± 2.83 a | 11.35 ± 0.77 b |
| TGC (µmol SE/g d.m.) | 27.41 ± 3.33 c | 32.49 ± 2.22 b | 28.88 ± 3.84 bc | 30.17 ± 4.99 bc | 39.75 ± 4.20 a |
| SFN (mg/g d.m.) | 10.25 ± 1.67 b | 15.28 ± 3.04 a | 6.58 ± 1.93 c | 5.76 ± 0.73 c | 2.43 ± 0.13 d |
Data are expressed as mean ± standard deviation (n = 3). Significant differences (p < 0.05) are indicated with different superscript letters in the same row. Abbreviations: total phenolic content (TPC); total flavonoid content (TFC); total glucosinolate content (TGC); sulforaphane content (SFN); gallic acid equivalent (GAE); quercetin equivalent (QE); sinigrin equivalent (SE); and ND: not detected.