## 3 Results and Discussion
### Phenolic Compound Profile
\begin{tabular}{c c c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Phenolic**}} & \multicolumn{5}{c}{**Method of Heat Treatment**} \\ \cline{2-7}  & \multicolumn{2}{c}{**Roiling**} & \multicolumn{2}{c}{**Steaming in**} & \multicolumn{2}{c}{**Steaming in**} & \multicolumn{2}{c}{**Steaming in**} & \multicolumn{2}{c}{**Baking**} & \multicolumn{2}{c}{**Sous-Vide**} \\ \hline Caffeic acid & 253.30 \(\pm\) 0.03 \({}^{\text{a}}\) & 460.60 \(\pm\) 5.73 \({}^{\text{f}}\) & 354.21 \(\pm\) 0.83 \({}^{\text{c}}\) & 424.21 \(\pm\) 1.06 \({}^{\text{e}}\) & 404.16 \(\pm\) 3.79 \({}^{\text{d}}\) & 327.62 \(\pm\) 1.39 \({}^{\text{b}}\) \\ \hline Chlorogenic acid & 1026.10 \(\pm\) 16.28 \({}^{\text{a}}\) & 2674.49 \(\pm\) 26.55 \({}^{\text{e}}\) & 2223.27 \(\pm\) 8.60 \({}^{\text{a}}\) & 1473.49 \(\pm\) 19.01 \({}^{\text{b}}\) & 2002.19 \(\pm\) 0.63 \({}^{\text{c}}\) & 992.40 \(\pm\) 1.64 \({}^{\text{a}}\) \\ \hline Ferulic acid & 162.56 \(\pm\) 0.11 \({}^{\text{b}}\) & 163.93 \(\pm\) 0.11 \({}^{\text{b}}\) & 177.15 \(\pm\) 1.28 \({}^{\text{c}}\) & 154.75 \(\pm\) 1.76 \({}^{\text{a}}\) & 172.75 \(\pm\) 1.85 \({}^{\text{c}}\) & 160.11 \(\pm\) 1.49 \({}^{\text{b}}\) \\ \hline \(m\)-Coumaric acid & 183.83 \(\pm\) 0.00 \({}^{\text{a}}\) & 192.15 \(\pm\) 0.84 \({}^{\text{d}}\) & 185.75 \(\pm\) 0.02 \({}^{\text{b}}\) & 192.06 \(\pm\) 0.67 \({}^{\text{d}}\) & 183.83 \(\pm\) 0.00 \({}^{\text{a}}\) & 190.00 \(\pm\) 0.35 \({}^{\text{c}}\) \\ \hline \(p\)-Coumaric acid & 71.80 \(\pm\) 0.01 \({}^{\text{a}}\) & 82.08 \(\pm\) 0.21 \({}^{\text{c}}\) & 80.74 \(\pm\) 0.93 \({}^{\text{c}}\) & 76.13 \(\pm\) 1.07 \({}^{\text{b}}\) & 82.95 \(\pm\) 0.11 \({}^{\text{c}}\) & 74.54 \(\pm\) 0.05 \({}^{\text{b}}\) \\ \hline Vanillic acid & 20.59 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 & 0.00 \(\pm\) 0.00 \\ \hline Sum of phenolic acids & 1718.18 \(\pm\) 16.16 \({}^{\text{a}}\) & 3573.25 \(\pm\) 31.12 \({}^{\text{a}}\) & 3021.11 \(\pm\) 9.75 \({}^{\text{d}}\) & 2320.66 \(\pm\) 20.04 \({}^{\text{b}}\) & 2845.88 \(\pm\) 4.91 \({}^{\text{c}}\) & 1744.68 \(\pm\) 4.22 \({}^{\text{a}}\) \\ \hline Quercetin & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 144.71 \(\pm\) 0.07 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) \\ \hline Quercetin-3-O-glucose & 0.00 \(\pm\) 0.00 \({}^{\text{a}}\) & 145.60 \(\pm\) 0.21 \({}^{\text{c}}\) & 143.85 \(\pm\) 0.05 \({}^{\text{b}}\) & 145.48 \(\pm\) 0.31 \({}^{\text{c}}\) & 145.54 \(\pm\) 0.07 \({}^{\text{c}}\) & 143.75 \(\pm\) 0.04 \({}^{\text{b}}\) \\ \hline Rutin & 38.73 \(\pm\) 0.05 \({}^{\text{a}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{b}}\) & 0.00 \(\pm\) 0.00 \({}^{\text{b}}\) \\ \hline Sum of flavonoids & 38.73 \(\pm\) 0.05 \({}^{\text{a}}\) & 290.31 \(\pm\) 0.14 \({}^{\text{d}}\) & 143.85 \(\pm\) 0.05 \({}^{\text{b}}\) & 145.48 \(\pm\) 0.31 \({}^{\text{c}}\) & 145.54 \(\pm\) 0.07 \({}^{\text{c}}\) & 143.75 \(\pm\) 0.04 \({}^{\text{b}}\) \\ \hline Sum of phenolic compounds & 1756.91 \(\pm\) 16.21 \({}^{\text{a}}\) & 3863.57 \(\pm\) 31.26 \({}^{\text{f}}\) & 3164.97 \(\pm\) 9.80 \({}^{\text{o}}\) & 2466.13 \(\pm\) 20.35 \({}^{\text{c}}\) & 2991.42 \(\pm\) 4.97 \({}^{\text{d}}\) & 1888.42 \(\pm\) 4.25 \({}^{\text{b}}\) \\ \hline \hline \end{tabular}   
* Data are expressed as mean value \(\pm\) standard deviation (\(n=3\)). Values in the same line with different superscript letters are significantly different (\(p\leq 0.05\)). sous-wide (143.75 \(\upmu\)g/g dw) and those steamed in a steel pot (143.85 \(\upmu\)g/g dw), nor between samples steamed in a combi oven (145.48 \(\upmu\)g/g dw) and baked (145.54 \(\upmu\)g/g dw). However, losses of specific phenolic compounds such as vanillic acid and rutin were noted in all heat-treated samples. [PERSON] et al.