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. 2021 Dec 13;8:748001. doi: 10.3389/fnut.2021.748001

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Copyright © 2021 Khaksar, Cheevarungnapakul, Boonjing and Sirikantaramas.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Effect of cooking on the CQA content of sunflower sprouts. The CQA profile of sunflower sprouts were analyzed after cooking under controlled conditions (steaming for different time periods, including 2, 5, 7, and 10 min). Error bars represent means ± standard deviations (SD), and three independent biological replicates were performed. For each CQA derivative, comparisons were made among uncooked (raw) and cooked samples at different timepoints; bars with different letters or numbers differed significantly according to Duncan's multiple range test (P < 0.05). The content of 3-CQA and 3,4-diCQA did not vary significantly among raw and cooked samples according to Duncan's multiple range test (P > 0.05).