Table 4.

Calculation of apparent retention factors and true retention factors for individual flavonoids in cooked broccoli.

Flavonoids	Boiled broccoli		Steamed broccoli		Microwaved broccoli
	AR (%)†	TR (%)‡	AR (%)	TR (%)	AR (%)	TR (%)
Km 3-O-diglucoside-7-O-glucoside	35.6 ± 3.4	30.4 ± 2.8a	80.1 ± 7.2	69.6 ± 3.2b	89.1 ± 8.3	105.2 ± 10.2c
Km 3-O-caffeoyldiglucoside-7-O-glucoside	72.8 ± 9.3	62.2 ± 9.1a	154.2 ± 18.9	134.3 ± 16.2b	147.5 ± 4.2	174.1 ± 2.9c
Qn 3-O-sinapoyldiglucoside-7-O-glucoside	62.3 ± 2.6	53.1 ± 1.7a	104.0 ± 10.6	90.5 ± 6.6b	92.0 ± 3.1	108.7 ± 4.9c
km 3-O-sinapoylsophoroside-7-O-glucoside	64.5 ± 5.3	55.0 ± 3.9a	109.2 ± 8.1	95.0 ± 4.7b	126.8 ± 5.9	149.7 ± 6.5c
Km 3-O-feruloylsophoroside-7-O-glucoside	57.8 ± 2.0	49.3 ± 2.8a	111.2 ± 5.7	96.7 ± 2.0b	122.1 ± 13.0	144.0 ± 14.2c
Km 3-O-sinapolylferuloyltriglucoside-7-O-diglucoside	55.7 ± 4.2	47.4 ± 2.7a	116.1 ± 2.0	101.1 ± 4.2b	120.2 ± 2.9	141.9 ± 4.7c
Km 3-O-disinapolyltriglucoside-7-O-glucoside	65.1 ± 6.1	55.6 ± 6.2a	102.1 ± 2.2	89.0 ± 5.7b	113.1 ± 1.7	133.5 ± 2.7c
Km 3-O-sinapolylferuloyltriglucoside-7-O-glucoside	84.4 ± 8.2	72.0 ± 7.5a	112.8 ± 10.3	98.0 ± 4.2b	121.8 ± 21.8	143.6 ± 24.3c

Data was expressed as mean ± SD (n = 3).

Km: kaempferol; Qn: quercetin.

^a-c Different letters in the same row indicated significant statistical differences for TR (%) (P < 0.05).

^†AR: apparent retention factor, calculated by dry weight.

^‡TR: true retention factor, calculated by fresh/wet weight.