Table 1.
Amino acids (AA) and biogenic amines content (ug/g d.w.) in colored cauliflowers raw and thermally processed.
| Cooking Methods | Time (min) | AA | Monoamines | ||||
|---|---|---|---|---|---|---|---|
| Tryptophan | 5-Hydroxytryptophan | Tryptamine | Serotonin | Melatonin | Dopamine | ||
| ‘Verde di Macerata’ | |||||||
| Raw | 79.30 ± 4.44 oF 1 | 254.39 ± 7.17 bA | 5.18 ± 0.04 oE | 0.87 ± 0.01 mD | 0.40 ± 0.11 kB | 0.08 ± 0.00 mD | |
| Boiling | 5 | 277.09 ± 13.33 fD | 208.74 ± 13.42 cB | 11.88 ± 0.17 bA | 0.85 ± 0.03 mD | 0.31 ± 0.04 kC | 0.06 ± 0.01 nE |
| 10 | 354.91 ± 10.30 cB | 70.05 ± 5.85 hE | 8.18 ± 0.17 jC | 0.81 ± 0.00 nD | 0.31 ± 0.00 kC | 0.22 ± 0.01 hB | |
| Steaming | 5 | 250.65 ± 7.18 gE | 124.95 ± 1.35 eC | 7.66 ± 0.10 kD | 1.25 ± 0.04 kC | 0.40 ± 0.02 kB | 0.11 ± 0.00 lC |
| 10 | 302.67 ± 0.88 eC | 128.81 ± 0.41 eC | 8.53 ± 0.07 iB | 1.29 ± 0.00 kC | 0.59 ± 0.17 jA | 0.08 ± 0.01 mD | |
| Microwave | 5 | 238.71 ± 0.64 hE | 90.93 ± 1.26 fD | 7.43 ± 0.01 lD | 3.45 ± 0.14 cA | 0.17 ± 0.03 kC | 0.35 ± 0.00 cA |
| 10 | 432.37 ± 13.12 aA | 136.40 ± 4.85 dC | 8.69 ± 0.20 hB | 1.41 ± 0.04 jB | 0.50 ± 0.03 jA | 0.03 ± 0.00 qF | |
| ‘Cheddar’ | |||||||
| Raw | 337.35 ± 9.88 dC | 384.97 ± 5.84 aA | 9.00 ± 0.22 gD | 1.00 ± 0.02 lF | 5.33 ± 0.01 eC | 0.42 ± 0.00 aA | |
| Boiling | 5 | 362.25 ± 2.60 cB | 36.76 ± 1.23 lE | 9.79 ± 0.05 fC | 2.40 ± 0.01 hE | 6.78 ± 0.08 dB | 0.35 ± 0.01 bB |
| 10 | 399.40 ± 14.07 bA | 45.93 ± 3.02 kD | 11.53 ± 0.49 cB | 2.71 ± 0.10 gD | 4.29 ± 0.43 gD | 0.24 ± 0.01 fD | |
| Steaming | 5 | 244.80 ± 5.28 hE | 71.42 ± 2.54 hB | 13.90 ± 0.34 aA | 3.34 ± 0.09 dC | 4.20 ± 0.13 gD | 0.34 ± 0.01 dC |
| 10 | 301.35 ± 4.48 eD | 70.39 ± 0.09 hB | 8.74 ± 0.09 hD | 3.70 ± 0.02 bB | 5.21 ± 0.01 eC | 0.22 ± 0.00 hE | |
| Microwave | 5 | 207.22 ± 2.26 iF | 57.03 ± 3.55 iC | 11.40 ± 0.16 cB | 3.68 ± 0.14 bB | 8.25 ± 0.16 cA | 0.34 ± 0.01 dC |
| 10 | 211.49 ± 10.28 iF | 55.90 ± 0.06 iC | 8.63 ± 0.34 hD | 4.26 ± 0.14 aA | 4.48 ± 0.26 gD | 0.13 ± 0.01 kF | |
| ‘Forata’ | |||||||
| Raw | 36.53 ± 0.56 pF | 203.25 ± 0.72 cA | 4.69 ± 0.03 pE | 2.03 ± 0.02 hC | 0.97 ± 0.05 iE | 0.12 ± 0.01 kD | |
| Boiling | 5 | 167.97 ± 3.42 lE | 45.50 ± 0.56 kE | 8.60 ± 0.15 hD | 1.86 ± 0.05 iD | 4.79 ± 0.32 fC | 0.07 ± 0.00 mE |
| 10 | 184.81 ± 2.83 kD | 45.81 ± 1.30 kE | 8.84 ± 0.11 gC | 1.81 ± 0.10 iD | 4.28 ± 0.02 gD | 0.05 ± 0.00 oF | |
| Steaming | 5 | 169.47 ± 1.58 lE | 66.83 ± 0.81 hB | 10.26 ± 0.10 eB | 2.83 ± 0.02 gB | 9.34 ± 0.26 aA | 0.13 ± 0.00 kD |
| 10 | 256.65 ± 2.21 gA | 49.66 ± 1.71 jD | 10.89 ± 0.16 dA | 2.79 ± 0.02 gB | 9.02 ± 0.04 bA | 0.28 ± 0.01 eA | |
| Microwave | 5 | 216.63 ± 2.37 iC | 52.68 ± 1.37 jC | 10.40 ± 0.02 eB | 3.04 ± 0.06 eA | 8.39 ± 0.00 cB | 0.23 ± 0.00 gB |
| 10 | 235.09 ± 1.22 hB | 42.50 ± 0.63 kF | 10.48 ± 0.07 eE | 2.91 ± 0.04 fB | 9.25 ± 0.11 aA | 0.15 ± 0.00 jC | |
| ‘Graffiti’ | |||||||
| Raw | 21.29 ± 0.06 qG | 42.90 ± 0.42 kC | 5.46 ± 0.01 nG | 0.45 ± 0.00 oB | 1.06 ± 0.12 iB | 0.18 ± 0.00 iA | |
| Boiling | 5 | 175.98 ± 0.29 kB | 27.78 ± 2.10 mE | 7.72 ± 0.16 kC | 0.75 ± 0.06 nA | 0.49 ± 0.04 jD | 0.04 ± 0.00 pC |
| 10 | 193.56 ± 2.86 jA | 27.57 ± 0.17 mE | 6.28 ± 0.04 mF | 0.70 ± 0.02 nA | 0.46 ± 0.09 jD | 0.05 ± 0.00 oB | |
| Steaming | 5 | 87.45 ± 0.33 oF | 42.33 ± 0.13 kC | 7.55 ± 0.03 kD | 0.81 ± 0.09 nA | 0.94 ± 0.04 iB | 0.02 ± 0.00 rD |
| 10 | 159.22 ± 2.02 mD | 50.49 ± 1.97 jB | 7.24 ± 0.06 lE | 0.80 ± 0.01 nA | 0.90 ± 0.02 iB | 0.02 ± 0.00 rC | |
| Microwave | 5 | 147.81 ± 0.59 nE | 37.11 ± 1.65 lD | 8.48 ± 0.08 iB | 0.73 ± 0.00 nA | 0.68 ± 0.03 jC | 0.02 ± 0.00 rD |
| 10 | 165.08 ± 0.42 lC | 77.13 ± 0.11 gA | 10.37 ± 0.02 eA | 0.77 ± 0.01 nA | 1.63 ± 0.26 hA | 0.02 ± 0.00 rD | |
1 Results are expressed as mean ± standard deviation (n = 3). The averages followed by the same lowercase letter (all treatments) and uppercase letter (genotypes) do not differ statistically from each other. The Scott-Knott’s test was applied at the 5% probability level.