Table 3.
HPLC analysis of phenolic compounds (mg/100 g DW) of raw and processed cauliflower.
| Phenolic compounds (mg/100 g) | Raw | Steam blanching | Water blanching | Steam boiling | Water boiling | Microwaving | Stir-frying |
|---|---|---|---|---|---|---|---|
| Gallic | 11.9 | 7.62 | 4.32 | 3.61 | 0.66 | 4.00 | 3.50 |
| Pyrogallol | 18.9 | 13.71 | 6.84 | 11.54 | 4.84 | 14.52 | 12.47 |
| Catechin | 1.91 | 0.85 | ND | 0.71 | ND | ND | ND |
| Protocatechuic | 192.4 | 78.78 | 37.23 | 66.10 | 23.04 | 67.41 | 52.38 |
| Catechol | 4.90 | 0.70 | 0.60 | 0.60 | 0.34 | 0.45 | ND |
| Chlorogenic acid | 25.83 | 11.36 | ND | 8.14 | ND | 12.36 | 10.45 |
| Rosmarinic acid | 1.73 | ND | ND | ND | ND | ND | ND |
| Rutin | 2.57 | 0.24 | 0.01 | 0.01 | ND | 0.12 | ND |
| Caffeic acid | 0.77 | 0.44 | 0.21 | ND | ND | ND | 1.644 |
| Vanillic acid | 11.90 | 0.031 | ND | ND | ND | ND | ND |
| Quercetin | 202.46 | 85.20 | 45.13 | 54.19 | 22.35 | 61.78 | 58.74 |
| Naringenin | 1.81 | ND | ND | ND | ND | ND | ND |
| Syringic acid | 1.91 | ND | ND | ND | ND | ND | ND |
| Coumaric acid | 6.94 | 3.69 | 2.94 | 3.48 | 1.54 | 2.62 | 2.10 |
| Cinnamic acid | 3.10 | 0.35 | ND | 0.25 | 0.24 | ND | ND |
| Kaempferol | 25.91 | 15.12 | 10.91 | 9.21 | 7.34 | 11.36 | 11.84 |
ND: not detected.