. 2019 Feb 15;24(4):703. doi: 10.3390/molecules24040703

Table 1.

Changes of phytochemical profiles in chestnut fruits after thermal processing.

Compound	Conjugation	Fresh	100 °C 10 min	100 °C 20 min	100 °C 30 min	100 °C 40 min	115 °C 20 min	121 °C 20 min
Ferulic acid	free	2.98 ± 0.01 ^a	2.91 ± 0.01 ^b	2.93 ± 0.01 ^b	2.83 ± 0.01 ^c	2.83 ± 0.01 ^c	2.92 ± 0.03 ^b	2.73 ± 0.01 ^d
Ferulic acid	bound	2.92 ± 0.43 ^e	3.57 ± 0.01 ^bc	3.24 ± 0.02 ^c,d	4.16 ± 0.05 ^a	4.10 ± 0.01 ^a	3.88 ± 0.01 ^a,b	3.58 ± 0.01 ^b,c
Chlorogenic acid	free	18.28 ± 0.14 ^d	15.16 ± 0.13 ^e	18.80 ± 0.12 ^c	18.81 ± 0.08 ^c	22.42 ± 0.01 ^a	21.13 ± 0.28 ^b	21.17 ± 0.16 ^b
Chlorogenic acid	bound	ND	ND	ND	ND	ND	ND	ND
Gallic acid	free	9.76 ± 0.30 ^d	9.61 ± 0.09 ^d	12.93 ± 0.06 ^a	11.72 ± 0.03 ^c	12.54 ± 0.02 ^b	4.99 ± 0.11 ^e	5.32 ± 0.01 ^e
Gallic acid	bound	5.55 ± 0.01 ^a	2.86 ± 0.01 ^e	2.92 ± 0.01 ^d	2.85 ± 0.01 ^e	2.86 ± 0.01 ^e	3.94 ± 0.01 ^c	5.47 ± 0.01 ^b
Vanillic acid	free	6.38 ± 0.14 ^b	6.47 ± 0.01 ^a,b	6.38 ± 0.01 ^b	6.54 ± 0.01 ^a,b	6.65 ± 0.01 ^a	6.47 ± 0.11 ^a,b	6.52 ± 0.04 ^a,b
Vanillic acid	bound	ND	ND	ND	ND	ND	ND	ND
Syringate	free	3.95 ± 0.06 ^a	2.74 ± 0.02 ^e	3.43 ± 0.02 ^b	3.26 ± 0.09 ^c	2.97 ± 0.05 ^d	3.19 ± 0.07 ^c	2.72 ± 0.01 ^e
Syringate	bound	ND	ND	ND	ND	ND	ND	ND
Quercetin	free	1.70 ± 0.11 ^a	0.40 ± 0.01 ^d	0.53 ± 0.01 ^c,d	0.59 ± 0.04 ^c,d	0.37 ± 0.01 ^d	1.39 ± 0.19 ^b	0.63 ± 0.01 ^c
Quercetin	bound	0.90 ± 0.01 ^c	1.62 ± 0.01 ^a	1.13 ± 0.10 ^b	0.75 ± 0.06 ^d	0.99 ± 0.05 ^b,c	0.84 ± 0.01 ^c,d	1.58 ± 0.07 ^a
p-Coumaric acid	free	2.38 ± 0.01 ^c,d	2.39 ± 0.01 ^c	2.39 ± 0.01 ^c	2.39 ± 0.01 ^c	2.37± 0.01 ^d	2.43± 0.01 ^b	2.52± 0.01 ^a
p-Coumaric acid	bound	2.41 ± 0.01 ^d,e	2.77 ± 0.01 ^a	2.42 ± 0.01 ^c,d	2.43 ± 0.01 ^c	2.41± 0.01 ^d,e	2.43± 0.01 ^c	2.46 ± 0.01 ^b

Notes: Unit, mg/100 g FW. Turkey tests were carried out in each row and significant differences (p < 0.05) exist among those with different letters. ND means not detected.