Table 3.
Effect of vacuum-drying temperature on phenolic compounds profile in broccoli (µg/g d.m.) determined by LC-MS/MS.
| Parameters | Vacuum-Drying Temperature (°C) | |||||
|---|---|---|---|---|---|---|
| Fresh | 50 | 60 | 70 | 80 | 90 | |
| Ferulic acid | ND | 3.45 ± 0.17 b | 1.15 ± 0.21 e | 2.70 ± 0.09 c | 3.96 ± 0.32 a | 1.89 ± 0.20 d |
| Chlorogenic acid | 53.61 ± 3.64 d | 88.79 ± 5.21 ab | 72.01 ± 3.89 c | 70.31 ± 2.01 c | 94.47 ± 4.89 a | 87.80 ± 0.50 b |
| Sinapic acid | 1.25 ± 0.13 e | 28.38 ± 3.05 b | 16.22 ± 2.33 d | 26.31 ± 0.19 b | 44.95 ± 0.90 a | 22.91 ± 0.26 c |
| Caffeic acid | 9.06 ± 0.36 d | 11.71 ± 1.22 cd | 14.71 ± 2.00 ab | 12.04 ± 2.00 bc | 17.03 ± 2.25 a | 15.98 ± 0.50 a |
| Coumaric acid | LLOQ | 3.58 ± 0.75 a | 0.53 ± 0.10 b | 0.85 ± 0.21 b | LLOQ | LLOQ |
| Cryptochlorogenic acid | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ |
| Quercetin | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ |
| Kaempferol | ND | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ |
| Isorhamnetin | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ | LLOQ |
Values are expressed as mean ± standard deviation of triplicate measurements (n = 3). In a row, different letters (a, b, c, d and e) indicate significant differences as per Tukey’s Multiple Range Test (p < 0.05). ND: not detected; LLOQ: lower limit of quantification.