Table 2.
Total glucosinolate concentration ± SD (μmol/g DW) during stir-frying in Chinese cabbage
| Time (min) | 160 °C | 200 °C | 225 °C | 250 °C |
|---|---|---|---|---|
| 0 | 3.07 ± 0.11 (a) | 3.07 ± 0.11 (a) | 3.07 ± 0.11 (a) | 3.07 ± 0.11 (a) |
| 1 | 4.91 ± 0.38 (bc) | 4.71 ± 0.25 (b) | 5.37 ± 1.00 (a) | 6.60 ± 0.33 (b) |
| 2 | 4.96 ± 0.08 (bc) | 4.99 ± 0.50 (b) | 4.93 ± 0.70 (a) | 6.35 ± 0.10 (b) |
| 4 | 4.19 ± 0.10 (ab) | 5.01 ± 0.16 (b) | 5.70 ± 1.17 (a) | 6.37 ± 0.70 (b) |
| 8 | 6.14 ± 0.88 (c) | 5.13 ± 0.11 (b) | 5.20 ± 0.78 (a) | 5.50 ± 0.54 (b) |
Different letters within a column indicate significant differences (p < 0.05)