Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower

Table 2

Effect of different blanching and cooking methods on selected mineral contents of cauliflower florets (mg/100 g dry weight basis).

Treatment	Na	K	Ca	Mg	P	S	Zn	Mn	Fe
Raw	392^a±10.25	3657^a±12.02	480^a±8.24	450^a±9.55	329^a±22.51	720^a±9.32	25.3^a±2.01	2.15^a±0.58	26.2^a±1.96
Steam blanching	387^a±13.37	3132^c±7.42	460^ab±9.67	432^ab±8.24	308^a±31.12	712^a±5.19	24.1^a±3.18	1.95^a±0.08	24.1^a±2.83
Water blanching	331^c±6.34	2998^d±8.17	432^bc±5.82	412^b±14.27	304^a±22.01	708^a±7.02	23.5^a±4.01	1.90^a±0.41	22.4^a±1.75
Steam boiling	356^b±8.02	3120^c±5.37	454^ab±11.30	430^ab±13.29	305^a±20.11	710^a±10.34	24.6^a±1.97	1.93^a±0.37	23.6^a±0.85
Water boiling	309^d±11.78	2754^e±6.59	426^c±7.09	405^b±11.07	298^a±6.07	706^a±5.48	23.1^a±2.56	1.87^a±0.12	20.1^a±3.12
Microwaving	384^a±9.60	3241^b±13.20	462^ab±22.14	430^ab±13.06	322^a±22.16	720^a±6.77	24.2^a±3.54	2.05^a±0.64	24.4^a±5.22
Stir-frying	385^a±5.23	3238^b±22.36	458^ab±13.56	442^a±10.64	324^a±10.14	718^a±11.25	24.4^a±2.10	2.09^a±0.32	25.1^a±1.45
LSD at 0.05	16.83	20.98	21.40	20.35	36.22	14.38	5.02	0.717	4.896

Data are expressed as mean ± SD. Values given represent means of three determinations.
Means in the same row with different letters are significantly (𝑃≤0.05) different.
LSD: least different significantly at 𝑃≤0.05 according to Duncan’s multiple range test.