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. 2020 May 14;9(5):628. doi: 10.3390/foods9050628

Figure 1.

Figure 1

Cumulative phenolic composition (as mg phenolic equivalents/g dry matter) in the cooked pasta samples, considering the free (A) and bound (B) phenolic fractions. M0: 100% durum wheat semolina fresh pasta. M5, M10, and M15 = Fresh pasta produced with 5, 10, and 15 g/100 g w/w Moringa oleifera L. leaf powder, respectively.