Table 1 Phenolic compounds and vitamin C in raw and cooked kenger samples

Vanillic acid

18.755 ± 0.606

18.673 ± 0.604^b

15.604 ± 0.504^ab

Fumaric acid

16.211 ± 0.524^a

5.789 ± 0.187^ab

8.113 ± 0.262^ab

Caffeic acid

N. D

0.340 ± 0.010^ab

1.291 ± 0.042^ab

Hydroxybenzoic acid

0.129 ± 0.004^a

0.085 ± 0.002^ab

0.110 ± 0.003^ab

Vitamin C

7.104 ± 0.074^a

6.812 ± 00.22^ab

6.898 ± 0.072^ab