. 2019 Apr 16;5(4):e01515. doi: 10.1016/j.heliyon.2019.e01515

Table 3.

Effect of domestic cooking methods on the content of individual anthocyanins of GZ9 (mg/100g DW).

Peak	Raw	Boiled	Steamed	Baked	Microwaved	Fried	Air-fried	Stir-fried
1	16.03 ± 0.71^d	20.52 ± 0.57^e	15.88 ± 1.02^d	12.88 ± 0.78^c	19.90 ± 0.84^e	9.80 ± 0.84^b	6.22 ± 1.05^a	12.40 ± 0.32^c
2	17.15 ± 0.63^c	20.31 ± 0.15^d	17.31 ± 1.19^c	15.03 ± 0.53^b	21.69 ± 0.65^e	11.97 ± 0.19^a	12.12 ± 0.13^a	14.19 ± 0.48^b
3	12.04 ± 0.45^c	15.88 ± 0.42^e	12.53 ± 0.75^c	12.23 ± 0.63^c	14.12 ± 0.50^d	9.87 ± 0.39^b	8.31 ± 0.09^a	9.28 ± 0.27^b
4	8.26 ± 0.29^d	9.63 ± 0.23^f	7.91 ± 0.44^d	7.01 ± 0.29^c	8.85 ± 0.30^e	6.07 ± 0.18^b	4.23 ± 0.06^a	6.31 ± 0.28^b
5	14.96 ± 0.55^bc	18.67 ± 0.40^d	15.64 ± 0.95^c	14.46 ± 0.72^b	17.67 ± 0.67^d	12.23 ± 0.52^a	15.47 ± 0.09^bc	12.33 ± 0.41^a
6	10.39 ± 0.37^d	11.61 ± 0.23^e	10.57 ± 0.66^d	9.50 ± 0.60^c	11.29 ± 0.38^e	8.34 ± 0.31^b	7.54 ± 0.07^a	7.83 ± 0.20^ab
7	7.75 ± 0.31^c	9.73 ± 0.20^e	8.02 ± 0.41^c	7.54 ± 0.36^c	8.90 ± 0.32^d	6.19 ± 0.19^b	4.98 ± 0.08^a	6.10 ± 0.17^b
8	10.57 ± 0.27^bc	11.54 ± 0.40^bcd	11.94 ± 1.75^cd	10.33 ± 0.62^b	12.14 ± 0.71^d	8.44 ± 0.50^a	8.32 ± 0.32^a	8.18 ± 0.57^a
9	307.64 ± 11.41^f	334.79 ± 5.43^g	285.13 ± 16.97^e	251.94 ± 11.13^d	296.43 ± 9.02^ef	190.03 ± 5.09^b	112.49 ± 2.19^a	213.87 ± 5.99^c
10	149.52 ± 6.11^e	169.19 ± 3.28^f	143.85 ± 8.87^de	144.37 ± 7.24^de	137.04 ± 4.15^d	109.86 ± 4.17^c	78.98 ± 1.32^a	99.50 ± 3.23^b
11	89.68 ± 3.35^d	97.16 ± 1.82^e	85.24 ± 5.09^cd	83.70 ± 3.79^c	84.37 ± 2.86^cd	62.62 ± 1.79^b	43.19 ± 0.80^a	59.60 ± 1.73^b
12	298.76 ± 11.07^ef	311.29 ± 4.77^f	285.15 ± 16.39^e	255.83 ± 11.26^d	312.43 ± 8.70^f	190.47 ± 3.12^b	161.05 ± 1.96^a	216.42 ± 6.01^c
13	151.29 ± 5.95^e	144.56 ± 2.50^de	138.30 ± 8.42^cd	131.09 ± 6.08^c	129.77 ± 3.68^c	104.81 ± 2.08^b	85.98 ± 2.23^a	96.96 ± 3.59^b
14	249.61 ± 9.96^c	265.80 ± 4.77^d	232.41 ± 14.28^b	231.89 ± 11.44^b	234.23 ± 6.53^b	176.77 ± 4.48^a	174.73 ± 3.11^a	162.00 ± 5.45^a
15	150.94 ± 5.83^cd	151.79 ± 2.60^d	142.03 ± 8.50^bc	142.24 ± 6.59^bc	140.28 ± 4.47^b	109.36 ± 3.28^a	100.34 ± 1.89^a	100.60 ± 3.28^a

Cy	889.68 ± 33.70^d	968.19 ± 16.63^e	843.71 ± 49.87^d	775.50 ± 35.37^c	882.04 ± 26.38^d	584.91 ± 15.65^b	419.45 ± 6.67^a	623.48 ± 17.79^b
Peo	604.91 ± 23.53^c	624.29 ± 10.95^c	568.20 ± 35.57^b	554.55 ± 26.53^b	567.06 ± 16.26^b	431.92 ± 11.22^a	404.49 ± 7.50^a	402.10 ± 13.83^a
NA	33.18 ± 1.34^d	40.83 ± 0.72^e	33.19 ± 2.20^d	27.91 ± 1.27^c	41.59 ± 1.48^e	21.77 ± 0.95^b	18.34 ± 1.15^a	26.59 ± 0.63^c
MA	63.96 ± 2.24^bc	77.06 ± 1.81^d	66.62 ± 4.91^c	61.08 ± 3.21^b	72.97 ± 2.53^d	51.14 ± 2.01^a	48.84 ± 0.57^a	50.04 ± 1.73^a
DA	1397.45 ± 53.67^ef	1474.60 ± 25.16^f	1312.11 ± 78.25^cd	1241.07 ± 57.43^c	1334.55 ± 38.81^de	943.91 ± 23.89^b	756.76 ± 12.20^a	948.94 ± 29.24^b
TA	1494.59 ± 57.21^d	1592.49 ± 27.57^e	1411.92 ± 85.34^cd	1330.06 ± 61.88^c	1449.11 ± 42.54^d	1016.82 ± 26.85^b	823.94 ± 13.84^a	1025.57 ± 31.58^b

Cy: Cyanidin. Peo: Peonidin. NA: none-acylated. MA: mono-acylated. DA: di-acylated. TA: Total anthocyanin.

^a–g Significantly different at p < 0.05.