. 2023 Dec 5;12(24):4376. doi: 10.3390/foods12244376

Table 2.

Phenolic and flavonoid compounds in cooked pasta enriched with wild garlic (WG) preparations.

	Pasta Types
	Control	Powdered WG			Encapsulated WG Extract			WG Extract
	Control	Low	Mid	High	Low	Mid	High	Low	Mid	High
Phenolic compounds (mg GAE/g d.m.)
Total	1.06 ± 0.001 ^a	1.34 ± 0.006 ^b	2.04 ± 0.009 ^e	2.15 ± 0.007 ^f	1.70 ± 0.006 ^c	2.21 ± 0.002 ^g	2.46 ± 0.010 ^h	1.86 ± 0.012 ^d	2.22 ± 0.002 ^g	2.61 ± 0.012 ⁱ
Free	0.44 ± 0.005 ^a	0.74 ± 0.005 ^b	1.28 ± 0.007 ^g	1.33 ± 0.003 ^h	1.03 ± 0.004 ^f	1.33 ± 0.000 ^h	1.40 ± 0.005 ⁱ	0.76 ± 0.007 ^c	0.85 ± 0.002 ^d	0.92 ± 0.003 ^e
Bound	0.62 ± 0.005 ^a	0.60 ± 0.001 ^a	0.76 ± 0.001 ^b	0.82 ± 0.004 ^{b, c}	0.67 ± 0.002 ^a	0.88 ± 0.002 ^c	1.06 ± 0.005 ^d	1.10 ± 0.028 ^d	1.38 ± 0.099 ^e	1.71 ± 0.010 ^f
Flavonoids (mg RU/g d.m.)
Total	0.05 ± 0.000 ^b	0.12 ± 0.001 ^f	0.18 ± 0.001 ^g	0.22 ± 0.004 ^f	0.08 ± 0.000 ^d	0.20 ± 0.002 ^h	0.23 ± 0.003 ⁱ	0.04 ± 0.002 ^a	0.07 ± 0.000 ^c	0.10 ± 0.000 ^e
Free	0.05 ± 0.000 ^b	0.11 ± 0.000 ^f	0.17 ± 0.000 ^g	0.20 ± 0.001 ⁱ	0.08 ± 0.000 ^d	0.19 ± 0.002 ^h	0.22 ± 0.003 ^j	0.04 ± 0.002 ^a	0.06 ± 0.000 ^c	0.09 ± 0.000 ^e
Bound	0.004 ± 0.000 ^a	0.012 ± 0.000 ^d,e	0.016 ± 0.001 ^e	0.021 ± 0.000 ^f	0.007 ± 0.000 ^a–c	0.012 ± 0.000 ^c–e	0.012 ± 0.000 ^d,e	0.005 ± 0.000 ^a,b	0.006 ± 0.021 ^a,b	0.010 ± 0.000 ^b–d

Note: Values expressed as mean ± standard deviation. Values in a row followed by different letters are significantly different at p < 0.05 (Tukey’s HSD test). Enrichment levels (Low–Mid–High): 5–7–9% powdered WG; 3–5–7% encapsulated WG; 20–30–40% WG extract.