Table 1.
Contents of the main carotenoids and tocols in the investigated leafy vegetables before and after cooking (mg/100 g d.m.).
| Carotenoids | Treatment | S. oleraceus | S. asper | Sp. oleracea | C. intybus |
|---|---|---|---|---|---|
| Lutein | fresh | 57.3 a | 60.5 a | 109.1 a | 87.1 a |
| boiling | 86.7 b | 83.7 b | 122.8 b | 115.2 b | |
| steaming | 51.4 a | 47.9 c | 91.8 c | 84.9 a | |
| β-Carotene | fresh | 17.7 a | 22.2 a | 39.6 a | 56.6 a |
| boiling | 25.7 b | 36.9 b | 44.9 b | 82.8 b | |
| steaming | 12.4 a | 18.2 c | 40.9 b | 55.4 a | |
| Tocols | |||||
| α-T | fresh | 19.7 a | 20.5 a | 32.3 a | 33.1 a |
| boiling | 31.7 b | 27.4 b | 41.0 b | 43.3 b | |
| steaming | 22.6 a | 18.1 a | 31.3 a | 39.6 a | |
| γ-T | fresh | 3.3 a | 2.7 a | 4.7 a | 14.1 a |
| boiling | 5.3 b | 4.7 b | 6.4 b | 15.8 b | |
| steaming | 4.1 a | 3.9 c | 4.7 a | 10.9 c |
For each compound, different letters in the same column indicate a statistically significant difference at p < 0.05.