Moisture amounts of the white and red onions of the control group were determined to be 91.59% and 87.32%, respectively. The highest decrease in moisture content occurred within the red onion (7.14%) dried at 90°C. The total phenolic, total flavonoid contents, and antioxidant activity values of the white and red onions dried at both temperatures increased significantly compared to the control groups. The highest increase for total phenolic and total flavonoid contents were established for white and red onions dried at 90°C. Caffeic acid, rutin‐trihydrate, p‐coumaric acid, trans‐ferulic acid, apigenin‐7‐glucoside, quercetin, and trans‐cinnamic acid contents of both the undried and dried red onions were found to be higher compared to the contents of the undried and dried white onions. Additionally, the amounts of phenolic constituents of white and red onions dried at 50 and 90°C temperatures were higher compared to those of the control groups. Practical applications Various types of dried onions forms include flaked onion, minced onion, chopped onion, and powdered onion, and are a product of substantial prominence and importance across the global trade landscape. Moreover, the onion plant enjoys widespread use as a flavor additive in copious amounts of food formulations including comminuted meats, sauces, soups, and salad dressings. By drying the plant materials, the moisture content of the product is brought to a suitable value for storage, and in addition to this, it is to prevent the losses in the flavor, taste, color, and nutrients of the vegetable materials.

The boiling process caused decrease from 22.22 mg/100 g to 3.01 mg/100 g in total phenolic content of celery root. Similarly, after boiling process, antioxidant activity of sample reduced from 2.67% to 0.53%. The main phenolic compounds of celery were found as catechin (50.93 mg/100 g), 3,4‐dihydroxybenzoic acid (39.81 mg/100 g), 1,2‐dihydroxybenzene (35.19 mg/7100 g), and gallic acid (19.21 mg/100 g), respectively. Generally, the reduction in phenolic compounds was observed with boiling process. The highest reduction was determined in 3,4‐dihydroxybenzoic acid from 39.81 mg/100 g to 30.62 mg/100 g. Additionally, gallic acid and quercetin contents of celery decreased from 19.21 mg/100 g to 15.75 mg/100 g and from 17.28 mg/100 g to 13.08 mg/100 g, respectively, while catechin content of sample increased from 50.93 mg/100 g to 54.77 mg/100 g after boiling process. A significant decrease in the total phenol and antioxidant activity values of boiled samples was observed. Practical applications Celery is a rich source of natural active compounds having different biological properties and mechanism of action. The boiling process impacts the physical and chemical properties and bioavailability of functional compounds in vegetables. Most of the vegetables are cooked by boiling in water before consumed. This cooking process would bring about a number of changes in physical and chemical characteristics of vegetables. The present research was carried out for evaluation effects of antioxidant capacity, total phenolic, and phenolic compounds of the celery root by boiling cooking method compare to fresh.

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Coffee beans are used in food industry to produce the most consumed beverage in the world (Song, Jang, Debnath, & Lee, 2019). Among all commodities worldwide, coffee ranked the second following crude oil as most traded food commodity (International Coffee Organization, 2016). Arabica and Robusta varieties of coffee beans are consumed highly comparing with other varieties, whereas the major percentage of consumption come from Arabica with 70% and Robusta with 26%, and other species with 4% (USDA, 2012). The preparation of coffee beverages from arabica and other varieties depends on the chemical composition of coffee beans as well as the sensory and antioxidants properties (Barbosa, Maria, Cíntia,

Lipid contents of lentil seeds were determined between 1.02% (germinated) and 1.23% (boiled). Total phenolic and flavonoid amounts of processed lentils were detected between 45.32 mgGAE/100 g (germinated) and 68.02 mgGAE/100 g (control) to 70.95 mgQE/100 g (germinated) and 199.52 mgQE/100 g (control), respectively. Also, antioxidant activity values of lentil seeds were detected between 0.70 mgTE/kg (germinated) and 3.35 mgTE/kg (boiled). The major phenolic compounds of raw, germinated, and boiled lentil seeds were gallic acid, 3,4‐dihydroxybenzoic acid, and catechin. While oleic acid amounts of lentil oils vary between 33.22% (control) and 47.72% (germinated), linoleic acid amounts of lentil oils were detected between 26.40% (germinated) and 40.91% (boiled). In addition, linolenic acid amounts of lentil oils were determined between 4.12% (germinated) and 6.97% (boiled).The key minerals of raw, germinated, and boiled lentil seeds were P, K, Mg, and S. However, according to the results, it was determined that lentils are a good source of potassium. Practical Application Lentil is one of the oldest known food products used only in human food. Lentils are an excellent source of phytochemical nutrients. Lentils are widely used in salads, casseroles, and soups as well as in vegetarian cuisine. Lentil is considered a good source of energy along with high fiber content. Germination plays an important role in reducing nonnutritive compounds in legumes.