. 2021 Jul 23;26(15):4442. doi: 10.3390/molecules26154442

Table 3.

Anti-nutritional and bioactive compounds, antioxidant activity, and colour parameters of raw and cooked GF fresh pasta enriched with 8 g/100 g of Apulian black (ABH) and kabuli (KH) chickpea hull, compared to control pasta (mean value ± standard deviation; two-way ANOVA was applied).

Parameters	Raw Fresh Pasta			Cooked Fresh Pasta
	Control	ABH	KH	Control	ABH	KH
Anti-nutritional compounds
Total phytates (mg/g phytic acid d.m.)	1.79 ± 0.04 ^ab	1.31 ± 0.06 ^d	1.41 ± 0.05 ^cd	1.87 ± 0.14 ^a	1.54 ± 0.17 ^bcd	1.62 ± 0.04 ^abc
Verbascose (mg/g d.m.)	¹ n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Stachyose (mg/g d.m.)	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Raffinose (mg/g d.m.)	n.d.	8.39 ± 0.08 ^a	n.d.	n.d.	6.09 ± 0.37 ^b	n.d.
Sucrose (mg/g d.m.)	7.52 ± 0.2 ^d	16.08 ± 0.68 ^a	9.02 ± 0.76 ^c	4.42 ± 0.28 ^e	11.75 ± 0.76 ^b	7.69 ± 0.07 ^cd
Bioactive compounds
Total phenolic compounds (mg/g ferulic acid d.m.)	0.29 ± 0.01 ^b	0.33 ± 0.02 ^a	0.31 ± 0.01 ^ab	0.14 ± 0.01 ^e	0.24 ± 0.02 ^c	0.18 ± 0.01 ^d
Total anthocyanins (mg/kg cyanidin 3-O-glucoside d.m.)	n.d.	33.37 ± 1.20 ^a	2.87 ± 0.08 ^c	n.d.	20.59 ± 0.11 ^b	n.d.
Total carotenoids (mg/kg β-carotene d.m.)	0.66 ± 0.00 ^e	8.24 ± 0.04 ^a	1.97 ± 0.04 ^c	0.43 ± 0.02 ^f	5.86 ± 0.05 ^b	1.71 ± 0.05 ^d
Antioxidant activity (µmol/g Trolox ² d.m.)	1.48 ± 0.06 ^c	2.15 ± 0.06 ^a	2.06 ± 0.02 ^ab	1.24 ± 0.05 ^d	1.92 ± 0.08 ^b	1.44 ± 0.11 ^c
Colour characteristics
L*	90.49 ± 0.84 ^a	69.43 ± 1.60 ^d	85.19 ± 0.62 ^b	80.80 ± 1.17 ^c	47.67 ± 0.51 ^e	70.48 ± 0.77 ^d
a*	−0.16 ± 0.12 ^c	2.23 ± 0.11 ^b	2.02 ± 0.30 ^b	−1.04 ± 0.12 ^d	3.14 ± 0.33 ^a	2.86 ± 0.09 ^a
b*	8.61 ± 0.42 ^c	12.16 ± 0.51 ^b	13.03 ± 0.86 ^b	8.98 ± 0.64 ^c	6.60 ± 0.39 ^d	17.51 ± 0.78 ^a

¹ n.d. = not detected; ² Trolox = 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid. Different letters in row indicate significant differences (p < 0.05).