Table 2.

Phenolic compounds of broccoli cooked using different techniques.

Phenolic Compounds (mg/100 g)	Fresh	Conventional Boiling	Boiling in a Vacuum Bag	High-Pressure Boiling	Conventional Heating	Microwave Heating
Gallic acid	1.53 ± 0.43 c *	0.52 ± 0.01 f	1.91 ± 0.57 b	1.02 ± 0.36 d	0.66 ± 0.22 e	4.29 ± 0.94 a
3,4-Dihydroxybenzoic acid	3.48 ± 0.36 b **	0.41 ± 0.10 f	2.13 ± 0.26 d	1.77 ± 0.22 e	2.83 ± 0.91 c	15.17 ± 0.21 a
Catechin	24.00 ± 2.11 b	2.24 ± 0.49 f	10.93 ± 1.48 d	7.01 ± 1.43 e	13.36 ± 2.69 c	54.48 ± 0.75 a
Caffeic acid	0.83 ± 0.30 b	0.13 ± 0.02 d	0.15 ± 0.06 c	0.06 ± 0.0 e	0.86 ± 0.36 b	7.07 ± 0.17 a
Syringic acid	0.60 ± 0.06 c	0.08 ± 0.02 e	0.19 ± 0.02 d	0.16 ± 0.04 d	0.92 ± 0.49 b	6.21 ± 0.17 a
Rutin	4.16 ± 0.77 b	0.55 ± 0.06 f	1.29 ± 0.17 d	0.62 ± 0.14 e	2.56 ± 0.69 c	16.33 ± 1.58 a
p-Coumaric acid	0.21 ± 0.06 e	0.02 ± 0.00 f	0.08 ± 0.01 d	0.06 ± 0.01 e	0.36 ± 0.14 b	2.03 ± 0.06 a
Ferulic acid	0.21 ± 0.04 d	0.07 ± 0.03 f	0.12 ± 0.02 e	0.26 ± 0.09 c	0.59 ± 0.27 b	4.72 ± 0.21 a
Resveratrol	0.44 ± 0.03 b	0.07 ± 0.01 e	0.31 ± 0.01 c	0.13 ± 0.03 d	0.46 ± 0.08 b	1.11 ± 0.22 a
Quercetin	0.67 ± 0.04 b	0.62 ± 0.11 c	0.50 ± 0.08 d	0.40 ± 0.05 e	0.38 ± 0.10 f	4.68 ± 0.52 a
Cinnamic acid	0.16 ± 0.03 d	0.15 ± 0.03 d	0.09 ± 0.03 e	0.30 ± 0.04 c	0.33 ± 0.04 b	0.78 ± 0.04 a
Kaempferol	0.23 ± 0.06 e	0.31 ± 0.08 d	0.21 ± 0.06 ef	0.51 ± 0.06 c	0.74 ± 0.02 b	5.12 ± 0.47 a

* standard deviation; ** values within each row followed by different letters are significantly different at p < 0.05.