Table 3.

Fatty acids profiles of durum and spelt pastas with or without antioxidants.

		Storage Time
Treatments		0	30	60	90
	Durum F
	C16:0	15.76 a B	15.63 a B	15.75 a B	16.99 b B
	C18:1 n-9	25.24 ab C	25.04 a B	25.38 ab C	25.71 b D
	C18:2 n-6	34.09 ab C	34.10 ab C	34.40 b C	32.68 a B
	C18:3 n-3 (ALA)	3.91 b B	3.89 b B	3.90 b B	3.71 a B
	C20:5 n-3 (EPA)	2.25 B	2.23 B	2.27 B	2.23 B
	C22:6 n-3 (DHA)	3.60 b D	3.46 b C	3.51 b C	3.13 a A
	Durum F + Antioxidant
	C16:0	13.95 a A	16.04 b B	15.75 b B	15.93 b C
	C18:1 n-9	22.11 a A	24.93 b B	25.29 c C	26.06 d E
	C18:2 n-6	29.55 a A	35.65 c D	34.39 b C	34.61 b C
	C18:3 n-3 (ALA)	3.46 ab B	3.92 b B	4.03 b B	1.40 a A
	C20:5 n-3 (EPA)	2.08 a A	2.24 b B	2.47 c C	2.53 c D
	C22:6 n-3 (DHA)	3.25 a B	3.47 b C	4.16 c E	4.23 c E
		0	30	60	90
	Spelt F
	C16:0	14.02 A	14.75 AB	15.19 AB	15.84 B
	C18:1 n-9	26.92 a A	28.91 b B	28.74 b B	29.17 b B
	C18:2 n-6	31.06 a A	33.90 b C	34.29 b C	35.42 c D
	C18:3 n-3 (ALA)	3.58 b B	3.80 b B	3.83 b B	1.56 a A
	C20:5 n-3 (EPA)	1.92 A	1.96 A	1.87 A	1.87 A
	C22:6 n-3 (DHA)	2.45 A	2.61 B	2.43 A	2.44 A
	Spelt F + Antioxidant
	C16:0	13.99 a A	15.25 b AB	15.40 b AB	14.90 b AB
	C18:1 n-9	26.57 a A	28.35 b B	28.85 c B	33.29 d C
	C18:2 n-6	30.29 a A	32.46 b B	32.41 b B	37.72 c E
	C18:3 n-3 (ALA)	3.42 b B	3.69 b B	1.91 ab A	1.15 a A
	C20:5 n-3 (EPA)	2.03 a B	2.05 ab B	2.13 b B	2.48 c C
	C22:6 n-3 (DHA)	2.84 a B	2.64 a B	2.74 a B	3.66 b C

Lower case letters within each row for the same pasta with or without antioxidant show significant differences (p < 0.05) in sampling times inside each treatment. Capital letters within columns show significant differences (p < 0.05) between treatments (with or without antioxidant) throughout the shelf life for each group of pasta (durum and spelt).