Table 1. Total polyphenol and flavonoid contents of broccoli cooked with different methods

Extraction solvent	Cooking method
	Fresh	Steaming	Boiling
Total polyphenol contents (μg GAE1)/g)
Distilled water	34.98±0.672)a3)	21.66±0.48b	21.56±0.41b
80% Etanol	37.08±0.28a*4)	28.73±0.21b*	28.04±1.05b*
Total flavonoid contents (μg CE5)/g)
Distilled water	1.72±0.68a	1.49±0.35b	1.39±0.21c
80% Etanol	1.85±0.46a*	1.61±0.41b*	1.54±0.40c*

GAE, gallic acid equivalent.
All values are mean±SD (n=3).
Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
Means with different superscript in the same column are significantly different (p<0.05) by t-test.
CE, catechin equivalent.