Table 4.

Chemical indices and ratios for durum pasta.

		Storage Time
Treatments		0	30	60	90
	Durum F
	%SFA	20.80 a A	22.82 c B	21.66 b B	22.17 bc B
	%MUFA	31.91 B	31.61 B	31.97 B	32.76 B
	%PUFA	46.32 b C	45.58 b B	46.28 b C	44.14 a B
	P/S ratio	2.23 c B	2.00 a A	2.14 b B	1.99 a A
	ω6/ω3 ratio	3.47 A	3.51 A	3.39 B	3.45 A
	mg ω3/100 g	241.20 c B	240.01 c B	212.27 b B	178.55 a A
	TBARS	1.13 a A	1.14 a A	1.70 c C	1.28 b B
	Acidity Ind.	0.16	0.15	0.16	0.17
	AI	0.31 a A	0.31 a A	0.31 a A	0.34 b B
	TI	0.49 a A	0.49 a A	0.49 a A	0.54 b B
	Durum F + antioxidant
	%SFA	23.19 c B	21.22 b A	20.71 a A	20.96 a A
	%MUFA	28.07 a A	31.47 b B	32.06 b B	35.33 c C
	%PUFA	40.41 a A	47.31 c D	47.18 c D	43.71 b B
	P/S ratio	1.74 a A	2.23 b B	2.28 b B	2.09 b A
	ω6/ω3 ratio	3.29 a A	3.58 ab A	3.13 a A	4.71 b B
	mg ω3/100 g	289.52 c B	304.90 c C	243.10 b B	196.42 a A
	TBARS	1.06 a A	1.01 a A	1.21 b B	1.10 ab A
	Acidity Ind.	0.14 a	0.13 a	0.14 a	0.18 b
	AI	0.32 A	0.31 A	0.31 A	0.31 A
	TI	0.50 A	0.49 A	0.49 A	0.48 A

SFA: Saturated Fatty Acids. MUFA: Monounsaturated Fatty Acids. PUFA: Polyunsaturated Fatty Acids. UFA: Unsaturated Fatty Acids. P/S ratio: PUFA/SFA ratio. AI: Atherogenic index. TI: Thrombogenic index. Lowercase letters within rows show significant differences in sampling times inside each type of pasta (p < 0.05). Capital letters within columns show significant differences (p < 0.05) between treatments (with or without antioxidant) throughout shelf life for each group of pasta (durum and spelt).