## 3 Results and Discussion
### Biological Activity  
The biological activity of vegetables subjected to different technological processes was determined using DPPH free radical scavenging, and the results were expressed in mM Trolox/g of freeze-dried vegetables [Figure 2, Table S2]. The highest statistically significant antioxidant capacity was characteristic for vegetables in raw form, e.g., beetroot, red cabbage, red pepper and kale, respectively: 5.81, 7.87, 18.8, and 8.55 mM Trolox/g of freeze-dried vegetables. The vegetables mentioned above were characterised by a slight decrease in these properties after thermal processes. The antioxidant capacity of some  
\begin{table}
\begin{tabular}{c c c c c c c c c c} \hline \hline \multirow{2}{*}{**V vegetables**} & **Technological** & \multirow{2}{*}{**Rutin**} & \multirow{2}{*}{**Hyperoside**} & \multirow{2}{*}{**Naringin**} & \multicolumn{2}{c}{**Sum of**} & \multirow{2}{*}{**Quercetin**} & \multirow{2}{*}{**Naringin**} & \multirow{2}{*}{**Kaemperf**} & \multicolumn{2}{c}{**Sum of**} \\  & & & & & & & & & & **flavyonoid** \\ \hline \multirow{8}{*}{Beetroot} & Raw & 8.97 \(\pm\) 0.62 \({}^{\circ}\) & n.d. & 16.8 \(\pm\) 1.13 \({}^{\mathrm{d}}\) & 258 \(\pm\) 0.88 \({}^{\mathrm{e}}\) & n.d. & n.d. & n.d. & n.d. \\  & SV 80 \({}^{\circ}\)C & 51.0 \(\pm\) 0.32 \({}^{\circ}\) & n.d. & 27.4 \(\pm\) 0.17 \({}^{\circ}\) & 78.4 \(\pm\) 0.25 \({}^{\circ}\) & 7.13 \(\pm\) 0.56 \({}^{\mathrm{b}}\) & n.d. & n.d. & 7.13 \(\pm\) 0.56 \({}^{\mathrm{b}}\) \\  & SV 85 \({}^{\circ}\)C & 40.0 \(\pm\) 1.03 \({}^{\mathrm{d}}\) & n.d. & 64.5 \(\pm\) 0.20 \({}^{\mathrm{a}}\) & 104 \(\pm\) 0.62 \({}^{\mathrm{b}}\) & 15.4 \(\pm\) 0.51 \({}^{\mathrm{a}}\) & n.d. & n.d. & 15.4 \(\pm\) 0.51 \({}^{\mathrm{a}}\) \\  & SV 90 \({}^{\circ}\)C & 91.4 \(\pm\) 3.48 \({}^{\mathrm{a}}\) & n.d. & 38.4 \(\pm\) 0.91 \({}^{\mathrm{b}}\) & 130 \(\pm\) 2.20 \({}^{\mathrm{a}}\) & 5.84 \(\pm\) 0.18 \({}^{\mathrm{c}}\) & n.d. & n.d. & 5.84 \(\pm\) 0.18 \({}^{\mathrm{c}}\) \\  & Steaming & 61.7 \(\pm\) 0.12 \({}^{\mathrm{b}}\) & n.d. & 14.1 \(\pm\) 0.02 \({}^{\mathrm{a}}\) & 758 \(\pm\) 0.07 \({}^{\mathrm{d}}\) & n.d. & n.d. & n.d. & n.d. \\ \hline \multirow{8}{*}{ \begin{tabular}{c} red cabbage \\ \end{tabular}  } & Raw & 16.8 \(\pm\) 0.57 \({}^{\circ}\) & n.d. & n.d. & 16.8 \(\pm\) 0.57 \({}^{\mathrm{d}}\) & 50.7 \(\pm\) 0.06 \({}^{\mathrm{a}}\) & n.d. & n.d. & 50.7 \(\pm\) 0.06 \({}^{\mathrm{a}}\) \\  & SV 80 \({}^{\circ}\)C & 62.5 \(\pm\) 2.77 \({}^{\mathrm{d}}\) & 16.2 \(\pm\) 0.89 \({}^{\mathrm{b}}\) & n.d. & 78.7 \(\pm\) 1.83 \({}^{\mathrm{a}}\) & 4.57 \(\pm\) 0.53 \({}^{\mathrm{b}}\) & n.d. & n.d. & 4.57 \(\pm\) 0.53 \({}^{\mathrm{b}}\) \\  & SV 85 \({}^{\circ}\)C & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. & n.d. \\  & SV 90 \({}^{\circ}\)C & 21.0 \(\pm\) 1.17 \({}^{\mathrm{b}}\) & 8.17 \(\pm\) 0.52 \({}^{\mathrm{c}}\) & 2.31 \(\pm\) 0.53 \({}^{\mathrm{a}}\) & 31.5 \(\pm\) 0.74 \({}^{\mathrm{c}}\) & n.d. & n.d. & n.d. \\  & Steaming & 24.2 \(\pm\) 1.78 \({}^{\mathrm{b}}\) & 18.5 \(\pm\) 0.50 \({}^{\mathrm{a}}\) & 1.09 \(\pm\) 0.15 \({}^{\mathrm{a}}\) & 43.8 \(\pm\) 0.81 \({}^{\mathrm{b}}\) & 4.49 \(\pm\) 0.54 \({}^{\mathrm{b}}\) & n.d. & n.d. & 4.49 \(\pm\) 0.54 \({}^{\mathrm{b}}\) \\ \hline \multirow{8}{*}{\ \begin{tabular}{c} red pepper \\ \end{tabular}