Table 1 3-O-caffeoylquinic acid content of Ligularia fischeri
Cooking method | Content (μg/100 μg/mL of ext.) | Change ratio (fold) (over uncooked LF) |
|---|---|---|
Uncooked (fresh) | 0.647 | - |
Blanching | 3.187 | 4.92 |
Pan-frying | 6.276 | 4.92 |
Cooking method | Content (μg/100 μg/mL of ext.) | Change ratio (fold) (over uncooked LF) |
|---|---|---|
Uncooked (fresh) | 0.647 | - |
Blanching | 3.187 | 4.92 |
Pan-frying | 6.276 | 4.92 |