Table 1A.

Changes in targeted phenolic compounds in Chinese cabbage (Brassica rapa L. subsp. chinensis).

Phenolic compounds (mg kg−1)	Raw	Boiling	Steaming	Microwaving	Stir frying
Kaempferol-sophoroside-hexoside	50.4 ± 0.01*a	23.77 ± 4.78c	42.67 ± 3.03b	19.87 ± 3.24d	57.98 ± 5.90a
Kaempferol-3-O-hydroxyferuloyl-trihexoside	4.10 ± 2.77c	nd	7.45 ± 4.72b	nd	33.44 ± 2.93a
Kaempferol-3-O-hydroxyferuloyl-diglucoside	27.7 ± 0.05a	nd	nd	nd	2.50 ± 0.23b
Kaempferol-dihexoside	20.3 ± 0.06b	4.84 ± 0.75d	16.13 ± 0.25b	9.11 ± 4.11c	22.69 ± 0.08a
Isorhamnetin-O-dihexoside	0.13 ± 0.60d	0.219 ± 0.0c	2.61 ± 0.47b	2.41 ± 0.55b	6.26 ± 0.0a
Isorhamnetin-O-hexoside	2.34 ± 0.02d	17.39 ± 0.52b	33.01 ± 2.59a	13.57 ± 5.29c	31.65 ± 1.58a
Sinapoyl malate	0.04 ± 0.07c	nd	21.13 ± 0.10b	nd	58.13 ± 48.8a
Rutin	7.20 ± 2.77d	11.11 ± 5.05c	18.68 ± 0.56b	18.87 ± 5.75c	25.99 ± 3.87a
Total polyphenols	112.21	57.329	141.68	63.84	238.64

Rows with similar alphabetic letter are not significantly different at p < 0.05 according to Fisher's LSD test.

nd, not detected,

^*standard deviation (n = 3, cumulated sample of 10 makes 1 n replicate).