Table 6.

Sulforaphane content (µg/g_dm) of powders and raw samples. WC: white cabbage, B: broccoli; G: ground, C: chopped; HAD: hot-air drying at 50, 60 and 70 °C, FD: freeze drying. Mean ± standard deviation.

Sample	White Cabbage (WC)	Broccoli (B)
G_HAD50	68.7 ± 0.5 ab	470.2 ± 1.1 a
C_HAD50	67 ± 9 a	479 ± 3 a
G_HAD60	71 ± 6 ab	476 ± 10 a
C_HAD60	70 ± 6 ab	472 ± 16 a
G_HAD70	69 ± 8 ab	493 ± 52 a
C_HAD70	73 ± 3 ab	461 ± 9 a
FD	77 ± 4 ab	506 ± 11 a
Raw	105 ± 1 c	787 ± 5 b

^a,b,c Different superscript letters for a similar residue indicate statistically significant differences at the 95% confidence level (p-value < 0.05).