Table 2.
Total polyphenol content, free and hydrolysable bound fractions in commercial samples of dry short pasta and raw couscous and in the corresponding cooked samples.
| Samples | Total Polyphenols | Free (Aqueo-Organic Extract) | Bound (Hydrolysable Residue) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Raw | Cooked | p | Raw | Cooked | p | Raw | Cooked | p | ||||||||||
| mg GAE/100 g (d.w.) | SD | Rank # | mg GAE/100 g (d.w.) | SD | mg GAE/100 g (d.w.) | SD | Rank # | mg GAE/100 g (d.w.) | SD | mg GAE/100 g (d.w.) | SD | Rank * | mg GAE/100 g (d.w.) | SD | ||||
| PASTA | ||||||||||||||||||
| Cereals with gluten | ||||||||||||||||||
| Durum wheat semolina | 415.0 | 6.0 | k | 394.8 | 14.2 | n.s. | 70.8 | 3.2 | i | 41.4 | 0.3 | −42% ** | 344.1 | 3.7 | i | 353.4 | 14.1 | n.s. |
| Durum wheat semolina and 2% spirulina | 437.7 | 8.1 | jk | 457.7 | 2.9 | +5% * | 93.2 | 1.4 | fg | 70.5 | 1.7 | −24% ** | 344.5 | 6.7 | i | 387.2 | 3.3 | +12% ** |
| Partially wholegrain durum wheat | 505.1 | 19.0 | ghi | 457.4 | 10.4 | −9% * | 89.4 | 1.9 | fgh | 48.0 | 0.3 | −46% ** | 415.6 | 17.9 | efg | 409.5 | 10.3 | n.s. |
| Wholegrain durum wheat | 538.2 | 14.2 | g | 532.5 | 27.9 | n.s. | 86.2 | 1.9 | ghi | 61.5 | 1.1 | −29% ** | 451.9 | 12.5 | de | 471.0 | 26.9 | n.s. |
| Wholegrain kamut | 585.0 | 15.5 | f | 555.0 | 8.0 | −5% * | 98.2 | 4.1 | f | 63.7 | 0.3 | −35% ** | 486.8 | 12.7 | d | 491.3 | 7.9 | n.s. |
| Partially wholegrain emmer | 493.5 | 2.4 | hi | 472.4 | 11.2 | −4% * | 102.8 | 3.1 | f | 64.1 | 0.0 | −38%** | 390.8 | 1.4 | fgh | 408.3 | 11.2 | n.s. |
| Wholegrain emmer | 523.6 | 11.1 | gh | 522.0 | 3.8 | n.s. | 138.7 | 12.4 | e | 93.7 | 3.8 | −32% ** | 384.9 | 8.7 | gh | 428.3 | 3.2 | +11% ** |
| Wholegrain oats | 471.7 | 8.0 | ij | 456.3 | 2.8 | −3% * | 48.7 | 1.4 | j | 40.7 | 0.9 | −16% ** | 423.0 | 6.6 | ef | 415.7 | 2.2 | n.s. |
| Wholegrain rye | 705.0 | 4.5 | d | 609.2 | 7.6 | −14% ** | 174.0 | 2.1 | d | 116.1 | 1.4 | −33% ** | 531.0 | 2.6 | c | 493.1 | 9.0 | −7% ** |
| Gluten-free cereals and pseudocereals | ||||||||||||||||||
| Maize | 421.8 | 8.9 | k | 417.1 | 14.6 | n.s. | 54.3 | 1.6 | j | 36.8 | 1.1 | −32% ** | 367.4 | 10.3 | hi | 380.3 | 15.2 | n.s. |
| Wholegrain rice | 497.1 | 9.0 | ghi | 468.0 | 15.7 | −6% * | 71.7 | 4.2 | i | 53.6 | 0.2 | −25% * | 425.5 | 5.0 | ef | 414.4 | 15.8 | n.s. |
| Wholegrain buckwheat | 1063.8 | 9.7 | b | 1090.9 | 22.4 | n.s. | 490.4 | 0.9 | b | 460.7 | 5.5 | −6% ** | 573.4 | 10.4 | b | 630.1 | 23.1 | +10% * |
| Legumes | ||||||||||||||||||
| Red lentils | 631.6 | 16.6 | e | 629.1 | 3.3 | n.s. | 75.1 | 1.6 | hi | 68.9 | 4.6 | n.s. | 556.5 | 17.8 | bc | 560.2 | 1.7 | n.s. |
| Black lentils | 1743.4 | 9.6 | a | 1833.5 | 18.0 | +5% ** | 570.8 | 6.0 | a | 555.0 | 6.6 | n.s. | 1172.6 | 6.8 | a | 1278.5 | 11.5 | +9% ** |
| Black beans | 781.0 | 10.1 | c | 778.0 | 14.2 | n.s. | 402.1 | 3.9 | c | 365.5 | 2.0 | −9% ** | 378.9 | 9.5 | ghi | 412.5 | 13.4 | +9% * |
| Peas | 657.1 | 22.0 | e | 669.1 | 17.2 | n.s. | 88.5 | 1.5 | fgh | 74.1 | 1.1 | −16% ** | 568.6 | 21.8 | bc | 594.9 | 17.3 | n.s. |
| COUSCOUS | ||||||||||||||||||
| Durum wheat semolina | 470.0 | 6.2 | d | 451.7 | 4.1 | −4% * | 80.4 | 3.0 | c | 51.6 | 0.6 | −36% ** | 389.6 | 9.2 | c | 400.1 | 4.7 | n.s. |
| Wholegrain durum wheat | 574.5 | 4.0 | c | 563.2 | 7.5 | n.s. | 76.7 | 0.1 | c | 62.2 | 0.4 | −19% ** | 497.8 | 4.0 | b | 501.0 | 7.3 | n.s. |
| Barley | 624.8 | 7.2 | b | 616.7 | 11.4 | n.s. | 141.5 | 3.0 | a | 118.0 | 1.5 | −17% ** | 483.4 | 10.0 | b | 498.7 | 11.9 | n.s. |
| Buckwheat | 1117.7 | 9.3 | a | 1062.7 | 8.7 | −5% ** | 476.2 | 2.4 | b | 418.6 | 9.0 | −12% ** | 641.5 | 10.5 | a | 644.1 | 11.7 | n.s. |
GAE, Gallic Acid Equivalent; d.w., dry weight; SD, standard deviation; p, percent difference between values of raw and cooked samples and level of statistical significance: * p < 0.05; ** significant, p < 0.01; n.s., not significant. # Equal letters correspond to a difference below the least significant difference after one-way Analysis Of Variance (ANOVA). ANOVA was performed separately on the pasta and the couscous sample sets.