## 3 Results and Discussion
### Total Phenolic and Profile of Phenolic Compounds
#### 3.1.3 Flavonoid Glycos and Aglycones Profile  
Six flavonoids were also identified, including three glycosides (rutin, hyperoside, naringin) and three aglycones (quercetin, naringenin, kaempfer) [Table 5]. The content of flavonoids was lower than that of polyphenolic acids, while their content in most vegetables was higher after technological processes than in their raw form (\(p\leq 0.05\)). In some vegetables, certain flavonoids could not be determined, e.g., hyperoside (beetroot and green pepper), naringenin (beetroot, red cabbage and green pepper), kaempfer (beetroot and red cabbage), rutin (kale) and quercetin (red pepper). Interestingly, some vegetables in their raw form did not contain some flavonoids, but their presence was detected after cooking (hyperoside, naringin, quercetin, naringenin and kaempfer). An increase in the  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Vegetables**} & \multirow{2}{*}{ \begin{tabular}{c} **Technological** \\ **Processes** \\ \end{tabular}  } & \multirow{2}{*}{**Gallic Acid**} & \multicolumn{2}{c}{**Chlorogenic** **Acid**} & \multirow{2}{*}{**Caffeic Acid**} & \multirow{2}{*}{**Rosmarinic Acid**} & \multirow{2}{*}{**Sum of** **Encidic Acids**} \\ \cline{5-6}  & Raw & 27.0 \(\pm\) 0.23  & 9.51 \(\pm\) 0.67  & 1.58 \(\pm\) 0.44  & n.d. & 38.1 \(\pm\) 0.45  \\  & SV 80 \({}^{\circ}\)C & 28.3 \(\pm\) 0.42  & 26.5 \(\pm\) 1.22  & 2.96 \(\pm\) 0.11  & n.d. & 57.8 \(\pm\) 0.58  \\ Beetroot & SV 85 \({}^{\circ}\)C & 32.3 \(\pm\) 0.50  & 44.1 \(\pm\) 1.73  & 6.29 \(\pm\) 0.05  & n.d. & 82.7 \(\pm\) 0.76  \\  & SV 90 \({}^{\circ}\)C & 34.6 \(\pm\) 0.08  & 6.23 \(\pm\) 0.24  & 4.33 \(\pm\) 0.38  & n.d. & 45.2 \(\pm\) 0.23  \\  & Steaming & 28.1 \(\pm\) 0.27  & 5.40 \(\pm\) 0.41  & 1.97 \(\pm\) 0.14  & n.d. & 57.8 \(\pm\) 0.27  \\ \hline  & Raw & 27.2 \(\pm\) 1.53  & 20.9 \(\pm\) 0.97  & 2.43 \(\pm\) 0.21  & 6.89 \(\pm\) 0.25  & 57.4 \(\pm\) 0.74  \\  & SV 80 \({}^{\circ}\)C & 30.0 \(\pm\) 0.31  & 13.2 \(\pm\) 1.33  & 9.95 \(\pm\) 0.39  & 9.26 \(\pm\) 0.58  & 62.4 \(\pm\) 0.65  \\ \cline{2-6} cabbage & SV 85 \({}^{\circ}\)C & 27.0 \(\pm\) 0.16  & 5.68 \(\pm\) 0.63  & 2.14 \(\pm\) 0.19  & 4.85 \(\pm\) 0.22  & 39.7 \(\pm\) 0.30  \\  & SV 90 \({}^{\circ}\)C & 30.5 \(\pm\) 0.13  & 9.27 \(\pm\) 1.24  & 9.67 \(\pm\) 0.51  & 10.7 \(\pm\) 0.83  & 60.1 \(\pm\) 0.68  \\  & Steaming & 26.4 \(\pm\) 0.26  & 8.06 \(\pm\) 0.07  & n.d. & n.d. & 34.5 \(\pm\) 0.25  \\ \hline  & Raw & 26.9 \(\pm\) 0.20  & 19.6 \(\pm\) 1.53  & n.d. & 3.28 \(\pm\) 0.01  & 49.8 \(\pm\) 0.58  \\  & SV 80 \({}^{\circ}\)C & n.d. & 17.6 \(\pm\) 1.23  & n.d. & 8.26 \(\pm\) 0.21  & 25.9 \(\pm\) 0.48  \\ \cline{2-6} Repper & SV 85 \({}^{\circ}\)C & n.d. & 23.2 \(\pm\) 0.25  & 4.45 \(\pm\) 0.37 & 8.43 \(\pm\) 0.18  & 36.1 \(\pm\) 0.20  \\  & SV 90 \({}^{\circ}\)C & 26.5 \(\pm\) 0.10  & 13.4 \(\pm\) 0.36  & n.d. & 5.11 \(\pm\) 0.13  & 45.0 \(\pm\) 0.20  \\  & Steaming & 26.8 \(\pm\) 0.13  & 54.6 \(\pm\) 2.36  & n.d. & 8.61 \(\pm\) 0.43  & 90.0 \(\pm\) 0.97  \\ \hline  & Raw & n.d. & 43.5 \(\pm\) 3.06 [FOOTNOTE:5]Footnote 5: foot content of these flavonoids in beetroot, red cabbage, red pepper and kale was observed after cooking, probably due to the loosening of the cell walls and better extraction of bioactive substances. The flavonoids present in the vegetables tested were found to be very labile to higher temperatures, e.g., aglycones such as quercetin in red cabbage. Analysing total glycosides, the most beneficial technological process in terms of their content in vegetables was more diverse in comparison to polyphenic acids. Red cabbage and green pepper had a statistically significantly higher content of glycosides after the sous-vide 80 \({}^{\circ}\)C, for red pepper SV 85 \({}^{\circ}\)C, and for beetroot SV 90 \({}^{\circ}\)C, whereas the highest values of aglycones for beetroot, green pepper and kale were found after the SV 85 \({}^{\circ}\)C process, and for red pepper after steaming. The only example of a vegetable that contained the most aglycones in the raw form was red cabbage.