Table 2.

Effect of domestic cooking on the content of phenolic acids in potato (mg/100 g DW).

		Raw	Boiled	Steamed	Baked	Microwaved	Fried	Air-fried	Stir-fried
Xiapodi	Chlorogenic acid	348.52 ± 47.25a	276.25 ± 15.80b	301.52 ± 30.46ab	109.3 ± 17.31d	177.95 ± 6.40c	104.20 ± 30.20d	156.6 ± 29.75c	89.5 ± 16.58d
	Caffeic acid	17.58 ± 2.15b	10.92 ± 0.53c	12.19 ± 3.92c	22.19 ± 0.50a	20.77 ± 3.50ab	13.38 ± 2.51c	7.86 ± 0.75d	9.41 ± 1.39 cd
	p-Coumaric acid	9.03 ± 0.87c	7.45 ± 1.58de	5.95 ± 1.52e	15.87 ± 1.45a	9.85 ± 0.26c	11.05 ± 0.94b	8.09 ± 1.05d	5.75 ± 0.68e
	Ferulic acid	8.50 ± 1.04b	6.38 ± 1.02 cd	10.46 ± 0.88a	13.35 ± 2.31a	11.19 ± 0.99a	12.25 ± 1.53a	10.88 ± 0.92a	4.63 ± 1.27d
Helanshiwu	Chlorogenic acid	570.90 ± 9.90a	382.53 ± 20.42c	487.30 ± 28.10b	225.00 ± 19.95e	397.5 ± 41.48c	206.25 ± 32.40e	307.50 ± 16.88d	195.80 ± 15.70e
	Caffeic acid	29.41 ± 5.60a	26.78 ± 0.90b	35.33 ± 5.83a	17.26 ± 1.50c	16.68 ± 2.50c	10.27 ± 3.49d	15.73 ± 2.75c	15.30 ± 2.39c
	p-Coumaric acid	16.00 ± 1.90a	11.37 ± 4.58b	6.72 ± 4.00 cd	5.84 ± 0.49d	6.69 ± 2.19 cd	7.17 ± 1.88 cd	6.38 ± 2.16 cd	8.69 ± 1.65bc
	Ferulic acid	11.57 ± 2.74abc	9.57 ± 3.02bc	15.29 ± 3.88ab	12.20 ± 1.56ab	16.30 ± 1.80a	14.03 ± 2.47a	7.93 ± 2.92bc	6.60 ± 3.27c
Zhongshubahao	Chlorogenic acid	691.30 ± 24.15a	421.72 ± 15.60c	502.90 ± 23.56b	180.70 ± 35.40e	556.70 ± 9.98a	295.20 ± 22.17d	259.16 ± 42.10de	224.50 ± 30.45e
	Caffeic acid	33.70 ± 4.30ab	22.93 ± 2.00c	40.25 ± 5.92a	13.08 ± 1.58d	32.45 ± 3.50b	10.55 ± 1.50e	7.86 ± 1.75e	9.34 ± 0.99e
	p-Coumaric acid	15.09 ± 2.66b	17.29 ± 4.58ab	23.70 ± 4.57a	9.80 ± 0.75c	16.59 ± 2.26b	14.89 ± 1.94b	8.10 ± 2.35c	19.80 ± 2.50ab
	Ferulic acid	10.62 ± 3.58bc	12.49 ± 3.02b	8.40 ± 0.99c	3.37 ± 0.60d	18.40 ± 2.85a	20.13 ± 3.53a	10.79 ± 1.92b	12.59 ± 3.27b

(Note: a-e in each row indicate significantly different at p < 0.05).