Table 1.

The contents of rutin, quercetin, total polyphenols, and total flavonoids in native and rutin-enriched TBFEs. Different lowercase letters (a, b, c, and d) indicate significant differences among native and rutin-enriched (autoclaved, boiled, and steamed) TBFEs (p < 0.05).

Contents	Native	Autoclaved	Boiled	Steamed
Rutin (%) 1	0.57 ± 0.00 a	3.03 ± 0.03 c	2.97 ± 0.04 c	2.50 ± 0.34 b
Quercetin (%) 1	0.22 ± 0.00 a	0.07 ± 0.00 b	0.03 ± 0.00 d	0.03 ± 0.00 c
Total polyphenol (TAE g/100 mL extracts)	0.07 ± 0.00 a	0.20 ± 0.00 c	0.19 ± 0.00 c	0.13 ± 0.00 b
Total flavonoid (CE g/100 mL extracts)	0.03 ± 0.00 a	0.17 ± 0.00 c	0.17 ± 0.00 c	0.09 ± 0.00 b

¹ Rutin and quercetin contents are expressed as g/100 g TB flours.