## 3 Results and Discussion
### Identification and Quantification of Phenolic Acid, Flavonoids, and Vitamin C  
With regard to the content of phenolic compounds determined by HPLC, coumarin and ferulic acid were found in both raw samples, while only caffeic acid was present in the mallow sample and quercetin in the garambullo flowers (Table 3). The compounds identified and quantified in mallow in our study were ferulic acid (1.19 mg/100 g) and \(p\)-coumaric acid (7.90 mg/100 g) in the raw samples. The compounds found were also identified in the study conducted by [PERSON] et al. [42] (ferulic acid 0.399 mg/100 g and \(p\)-coumaric acid 37.186 mg/100 g leaf powder), along with other compounds such as \(p\)-coumaric acid, cinnamic acids, apigenin-7-glucoside, luteolin, naringenin, apigenin, and kaempfer. In the garambullo flower samples, which were considered on a dry basis, compounds such as coumaric (1.24 mg/100 g db) and ferulic acid (0.60 mg/100 g db) were identified and quantified. This compound was also found by [PERSON] [18] in garambullo flowers (\(p\)-coumaric 27 mg/100 g db) and ferulic acid 9.6 mg/100 g db), along with a concentration \begin{table}
\begin{tabular}{c c c c c c c} \hline  & & **Mallow** & & & **Garambullo Flower** & \\  & **Raw** & **Boiled** & **Retention \%** & **Raw** & **Boiled** & **Retention \%** \\ \hline Caffeic acid & 2.04 \(\pm\) 0.02 & - & - & - & - & - \\ Coumaric acid & 7.90 \(\pm\) 0.05 * & 5.36 \(\pm\) 0.14 & 67.84 & 1.24 \(\pm\) 0.00 * & 14.96 \(\pm\) 0.68 & +100 \\ Ferulic acid & 1.19 \(\pm\) 0.02 * & 0.56 \(\pm\) 0.00 & 47.05 & 0.15 \(\pm\) 0.00 * & 0.60 \(\pm\) 0.00 & +100 \\ Gallic acid & - & - & - & - & - & - \\ Quercetin & - & - & - & 4.03 \(\pm\) 0.44 & - & - \\ Apigenin & - & 0.87 \(\pm\) 0.87 & - & - & - & - \\ Ascorbic acid & 101.13 \(\pm\) 2.83 * & 252.44 \(\pm\) 1.17 & - & 325.35 \(\pm\) 2.72 * & 143.69 \(\pm\) 1.30 & - \\ \hline \end{tabular}
\end{table} 
Table 3: Identification and quantification of phenolic acids, flavonoids, and vitamin C by HPLC (mg/100 g db). of phenolic acids such as gallic, chlorogenic, sirinic, vanyl, caffe, hydroxybenzoic, and flavonoids such as rutin, florizidin, phloretin, and myricetin. After thermal treatment, mallow leaves showed a decrease in compounds (ferulic and coumaric acid), with retention of these compounds of 47 and 68%, respectively, in mallow. In addition, apigenin was identified and quantified after the treatment (0.87 mg /100 g db). Garambullo flowers showed an increase in ferulic and coumaric acid compounds after thermal treatment with amounts of 0.60 mg/100 g and 14.96 mg/100 g, respectively, favoring greater retention of compounds. The content of bioactive compounds varies between the studied plants due to several factors such as botanical characteristics, processing, culinary practices, and methodological factors for extraction [12; 19; 25; 41; 42]. It is possible that changes in the structures of both plants could cause the release of phenolic compounds (low molecular weight) or get trapped in the food matrix. On the other hand, these compounds could be released into the cooking water or could form complexes between other nutrients of the food [48]. The vitamin C content of raw mallow product was 101.13 mg/100 g, while raw garambullo flowers had values of 325.35 mg/100 g. After thermal treatment, an increase in vitamin C concentration was observed in mallow (2.5-fold) compared to garambullo flowers, which had a loss of 44%. Among its known properties, vitamin C is water-soluble and temperature-sensitive. However, in this study, thermal treatment was shorter (1 to 1.5 min), and according to another study, this component had little effect [51]. In addition, vitamin C is stored in all cell compartments, cell walls, and extracellular space as in chloroplasts [52]. After thermal treatment, vitamin C was found in all cell compartments, including the apoplast (the cell wall and extracellular space). The treatment applied to the mallow caused a disruption of cellular compounds and could increase the vitamin content in the soluble fraction.