Table 3.
Total polyphenol content, and free and hydrolysable bound fractions in cooked commercial samples of pasta and couscous.
| Cooked Samples | Total Polyphenols | Free (Aqueo-Organic Extract) | Bound (Hydrolysable Residue) | ||||||
|---|---|---|---|---|---|---|---|---|---|
| mg GAE/100 g (f.w.) | SD | Rank # | mg GAE/100 g (f.w.) | SD | Rank # | mg GAE/100 g (f.w.) | SD | Rank # | |
| PASTA | |||||||||
| Cereals with gluten | |||||||||
| Durum wheat semolina | 205.3 | 7.4 | k | 21.5 | 0.2 | h | 183.8 | 7.3 | ij |
| Durum wheat semolina and 2% spirulina | 225.2 | 1.4 | jk | 34.7 | 0.8 | f | 190.5 | 1.6 | i |
| Partially wholegrain durum wheat | 231.5 | 5.3 | ij | 24.3 | 0.1 | h | 207.2 | 5.2 | hi |
| Wholegrain durum wheat | 300.1 | 15.7 | de | 34.7 | 0.6 | f | 265.4 | 15.2 | de |
| Wholegrain kamut | 284.7 | 4.1 | ef | 32.7 | 0.2 | fg | 252.0 | 4.1 | ef |
| Partially wholegrain emmer | 247.0 | 5.9 | hij | 33.5 | 0.0 | fg | 213.5 | 5.9 | ghi |
| Wholegrain emmer | 276.6 | 2.0 | efg | 49.7 | 2.0 | e | 227.0 | 1.7 | fgh |
| Wholegrain oats | 261.9 | 1.6 | fgh | 23.4 | 0.5 | h | 238.6 | 1.3 | fg |
| Wholegrain rye | 327.7 | 4.1 | c | 62.4 | 0.7 | d | 265.3 | 4.8 | de |
| Gluten-free cereals and pseudocereals | |||||||||
| Maize | 242.3 | 8.5 | hij | 21.4 | 0.6 | h | 221.0 | 8.8 | gh |
| Wholegrain rice | 255.5 | 8.6 | ghi | 29.3 | 0.1 | g | 226.2 | 8.6 | gh |
| Wholegrain buckwheat | 550.5 | 11.3 | b | 232.5 | 2.8 | b | 318.0 | 11.7 | b |
| Legumes | |||||||||
| Red lentils | 323.3 | 1.7 | cd | 35.4 | 2.4 | f | 287.9 | 0.9 | cd |
| Black lentils | 813.5 | 8.0 | a | 246.2 | 2.9 | a | 567.2 | 5.1 | a |
| Black beans | 333.5 | 6.1 | c | 156.7 | 0.8 | c | 176.8 | 5.8 | j |
| Peas | 333.6 | 8.6 | c | 37.0 | 0.6 | f | 296.6 | 8.6 | bc |
| COUSCOUS | |||||||||
| Durum wheat semolina | 89.9 | 0.8 | d | 10.3 | 0.1 | d | 79.6 | 0.9 | c |
| Wholegrain durum wheat | 116.6 | 1.5 | c | 12.9 | 0.1 | c | 103.7 | 1.5 | b |
| Barley | 137.5 | 2.5 | b | 26.3 | 0.3 | b | 111.2 | 2.7 | a |
| Buckwheat | 169.3 | 1.4 | a | 66.7 | 1.4 | a | 102.6 | 1.9 | b |
GAE, Gallic Acid Equivalent; f.w., fresh weight; SD, Standard Deviation. # 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.