Table 4.
Effect of different types of moist cooking blanching treatments using hot water bath blanching at 95 °C on predominant phenolic compounds in Chinese cabbage leaves.
| Quinic Acid | Protocatechuoyl Hexose | Kaempferol O-Sophoroside-O-Hexoside (mg kg−1) | Kaempferol-Dihexoside | Ferulic Acid | Kaempferol-Sophoroside | Kaempferol Hexoside | Myrectin-O-Arabinoside | |
|---|---|---|---|---|---|---|---|---|
| Raw | 209.8 ± 0.02 c,* | 46.0 ± 0.07 a | 50.4 ± 0.01 a | 27.7 ± 0.05 b | 8.0 ± 0.03 c | 20.8 ± 0.02 b | 20.3 ± 0.06 b | 13.4 ± 0.03 a |
| Water | 709.7 ± 0.04 b | 0.0 ± 0.00 b | 31.8 ± 0.06 c | 19.9 ± 0.08 c | 462.9 ± 0.10 a | 28.9 ± 0.05 b | 28.9 ± 0.03 b | 8.5 ± 0.01 b |
| 5% lemon juice solution | 765.9 ± 0.01 b | 0.0 ± 0.00 b | 46.4 ± 0.04 b | 37.1 ± 0.0l a | 463.9 ± 0.04 a | 73.6 ± 0.08 a | 69.9 ± 0.02 a | 6.9 ± 0.07 c |
| 10% lemon juice solution | 1067.2 ± 0.05 a | 0.0 ± 0.00 b | 17.2 ± 0.03 d | 12.9 ± 0.04 d | 101.4 ± 0.03 b | 1.7 ± 0.03 c | 0.8 ± 0.12 c | 2.1 ± 0.02 d |
Means with the same alphabetic letter for a specific phenolic compound are not significantly different at p < 0.05, * standard deviation.