Research Article

Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

Table 3

HPLC analysis of phenolic compounds (mg/100 g DW) of raw and processed cauliflower.

Phenolic compounds (mg/100 g)RawSteam blanchingWater blanching Steam boilingWater boilingMicrowavingStir-frying

Gallic11.97.624.323.610.664.003.50
Pyrogallol 18.913.716.8411.544.8414.5212.47
Catechin 1.910.85ND0.71NDNDND
Protocatechuic 192.478.7837.2366.1023.0467.4152.38
Catechol 4.900.700.600.600.340.45ND
Chlorogenic acid25.8311.36ND8.14ND12.3610.45
Rosmarinic acid 1.73NDNDNDNDNDND
Rutin2.570.240.010.01ND0.12ND
Caffeic acid 0.770.440.21NDNDND1.644
Vanillic acid 11.900.031NDNDNDNDND
Quercetin 202.4685.2045.1354.1922.3561.7858.74
Naringenin1.81NDNDNDNDNDND
Syringic acid1.91NDNDNDNDNDND
Coumaric acid6.943.692.943.481.542.622.10
Cinnamic acid 3.100.35ND0.250.24NDND
Kaempferol25.9115.1210.919.217.3411.3611.84

ND: not detected.