Table 2.

A. Carotenoid content (µg/g on dry weight basis) in YFSP with different cooking methods.

Item	Violaxanthin	Neoxanthin	Antheraxanthin	Lutein	Zeaxanthin	α-Cryptoxanthin	ε-Carotene	β-Cryptoxanthin	β-Carotene	γ-Carotene	Total	Remaining rate
139R	0.96 ± 0.00a	2.77 ± 0.25a	7.82 ± 0.10ab	13.01 ± 1.11a	3.64 ± 0.77a	0.12 ± 0.03a	–	–	6.17 ± 0.52a	1.30 ± 0.18a	35.78 ± 3.67a
139S	0.57 ± 0.03b	0.28 ± 0.05c	7.02 ± 0.50ab	–	2.73 ± 0.33b	–	1.81 ± 0.31a	0.09 ± 0.07a	3.19 ± 0.49b	0.46 ± 0.18b	16.14 ± 0.81b	45.11 %
139BO	0.61 ± 0.10b	0.70 ± 0.05b	8.33 ± 0.03a	1.18 ± 0.10b	3.12 ± 0.20ab	–	0.29 ± 0.01c	–	2.23 ± 0.07b	1.03 ± 0.13a	17.49 ± 0.91b	48.88 %
139BA	0.48 ± 0.01b	–	6.23 ± 0.21b	–	2.25 ± 0.01b	–	0.91 ± 0.06b	0.02 ± 0a	3.25 ± 0.09b	0.11 ± 0.01b	13.28 ± 0.22b	37.12 %

B. The Pearson’s correlation coefficient between carotenoids and color parameters.
	Violaxanthin	Neoxanthin	Antheraxanthin	Lutein	Zeaxanthin	α-Cryptoxanthin	ε-Carotene	β-Cryptoxanthin	β-Carotene	γ-Carotene
L	0.54	0.64	−0.24	0.74*	0.05	0.73*	−0.71*	−0.02	0.73*	0.13
a	0.87**	0.93**	0.17	0.97**	0.49	0.96**	−0.41	−0.26	0.98**	0.53
b	0.44	0.54	−0.32	0.64	−0.06	0.62	−0.77*	0	0.61	0.06

Different letters represent significant (p < 0.05) differences between means according to ANOVA combined with Duncan’s multiple range test. Each value represents the mean ± standard deviation (n = 3).

*and**mean significant differences at p < 0.05 and p < 0.01, respectively.