. 2012 Sep 5;51(11):3362–3368. doi: 10.1007/s13197-012-0827-4

Table 2.

Effect of different cooking methods on phenolic acids profiles of Boletus mushroom. (μg/g FW)

Cooking methods	Raw	Steaming	Pressure-cooking	Microwaving	Frying	Boiling
B. aereus
p-hydroxybenzioc acid	6.9 ± 0.03^c	9.0 ± 0.07^b	12.8 ± 0.92^a	4.1 ± 0.01^d	nd	nd
p-coumaric acid	2.7 ± 0.52^a	1.5 ± 0.31^b	0.1 ± 0.00^c	1.1 ± 0.26^b	nd	nd
chlorogenic acid	54.3 ± 1.61^a	25.6 ± 1.94^c	22.6 ± 1.54^c	44.3 ± 2.94^b	26.2 ± 2.87^c	39.2 ± 4.26^b
gallic acid	101.4 ± 7.63^b	97.8 ± 3.64^b	52.8 ± 2.13^d	120.5 ± 7.42^a	64.6 ± 1.69^c	55.1 ± 2.02^d
vanillin acid	21.1 ± 2.89^a	16.6 ± 1.04^b	16.6 ± 0.69^b	21.8 ± 2.27^a	25.6 ± 2.43^a	13.7 ± 0.92^c
protocatechuic acid	20.9 ± 1.23^c	38.8 ± 5.06^b	22.6 ± 1.65^c	68.6 ± 3.65^a	32.1 ± 3.49^b	21.4 ± 1.98^c
B. badius
p-hydroxybenzioc	10.1 ± 1.81^b	12.5 ± 1.03^b	13.7 ± 1.47^b	4.8 ± 0.01^c	19.3 ± 0.45^a	nd
Cinnamic acid	0.3 ± 0.01^c	0.3 ± 0.02^b	0.3 ± 0.01^c	0.2 ± 0.01^c	0.4 ± 0.01^a	0.3 ± 0.04^c
p-coumaric acid	0.1 ± 0.01^d	3.9 ± 0.03^c	5.3 ± 0.82^b	3.9 ± 0.01^c	10.8 ± 0.54^a	6.3 ± 0.75^b
catechin	54.9 ± 2.22^a	7.5 ± 0.51^c	7.9 ± 0.07^c	8.4 ± 0.94^bc	4.2 ± 0.06^d	9.5 ± 2.03^b
chlorogenic acid	4.4 ± 0.63^c	11.8 ± 1.85^ab	8.7 ± 0.81^b	5.5 ± 0.74^c	14.9 ± 0.59^a	13.3 ± 0.81^a
gallic acid	144.3 ± 7.56^a	50.7 ± 4.94^b	52.7 ± 1.42^b	56.7 ± 2.15^b	131.3 ± 8.29^a	32.9 ± 0.96^c
vanillin acid	13.7 ± 2.11^b	11.1 ± 0.59^b	10.5 ± 1.91^b	12.3 ± 0.86^b	23.5 ± 1.62^a	9.3 ± 2.08^b
protocatechuic acid	3.2 ± 0.61^b	1.3 ± 0.01^d	3.7 ± 0.47^b	4.6 ± 0.51^b	19.4 ± 0.68^a	2.7 ± 0.13^c
B. edulis
quercetin	1.1 ± 0.21^a	1.5 ± 0.11^a	1.0 ± 0.01^b	1.0 ± 0.01^b	nd	nd
chlorogenic acid	15.5 ± 0.49^b	6.2 ± 0.55^d	8.2 ± 0.18^c	2.7 ± 0.19^e	29.3 ± 1.41^a	7.8 ± 0.77^cd
gallic acid	42.1 ± 1.28^a	7.1 ± 0.06^d	11.1 ± 0.83^c	9.7 ± 0.37^c	29.0 ± 1.08^b	9.6 ± 0.48^c
Vanillin acid	14.9 ± 0.08^b	13.7 ± 0.15^b	13.8 ± 0.09^b	13.5 ± 0.17^b	26.4 ± 0.19^a	11.6 ± 0.11^c
protocatechuic acid	74.4 ± 4.81^a	50.0 ± 2.89^b	41.1 ± 3.22^bc	37.6 ± 3.01^cd	44.3 ± 2.83^b	32.2 ± 2.21^d
B. pinophilus
p-hydroxybenzioc	56.0 ± 2.02^a	32.7 ± 1.49^b	11.7 ± 0.91^c	35.3 ± 1.72^b	35.4 ± 1.46^b	7.4 ± 0.11^d
p-coumaric acid	38.1 ± 2.11^b	44.6 ± 3.21^a	10.2 ± 0.92^d	45.8 ± 3.42^a	28.9 ± 0.96^c	6.1 ± 0.03^e
catechin	5.0 ± 0.50^a	5.3 ± 0.47^a	nd	4.0 ± 0.54^a	nd	nd
chlorogenic acid	10.9 ± 0.69^a	3.1 ± 0.31^c	nd	3.4 ± 0.22^c	6.6 ± 0.12^b	nd
gallic acid	58.4 ± 3.85^b	49.5 ± 2.53^c	73.4 ± 3.21^a	48.6 ± 0.96^c	61.3 ± 1.93^b	nd
vanillin acid	21.0 ± 1.03^b	15.3 ± 0.67^c	13.2 ± 1.26^cd	18.6 ± 0.86^b	31.7 ± 1.02^a	11.1 ± 1.34^d
protocatechuic acid	21.0 ± 0.25^a	15.0 ± 1.18^b	6.5 ± 0.05^c	16.5 ± 0.47^b	14.4 ± 1.91^b	3.0 ± 0.02^d

Values not sharing a common letter are significantly different at p < 0.05

nd not detected