## 3 Results and Discussion
The total concentration of FPs in the S+TP raw material reached 537.5 mg/kg dw, with ferulic acid being the most abundant compound (90.6 mg/kg dw), followed by dicaffeoylquinic acid (67.2 mg/kg dw), rutin (56.2 mg/kg dw), naringenin (31.8 mg/kg dw), vanillic acid (31.2 mg/kg dw), and diferulic acid (30.4 mg/kg dw). Conversely, the total BP fraction showed a lower total content equal to 335.6 mg/kg dw, with caffeic acid as the dominant compound (76.0 mg/kg dw). Ferulic acid and its isomer followed closely behind, with concentrations of 73.8 and 62.6 mg/kg dw, respectively, along with diferulic acid and its isomer (27.6 and 20.7 mg/kg dw, respectively). The high temperatures involved in the pasta-making process resulted in significant losses of phenolic content. Specifically, 59% of the free phenols and 47% of the bound phenols were lost during processing. Despite this reduction, ferulic acid (51.4 mg/kg), dicaffeoylquinic acid (35.0 mg/kg dw), rutin (18.7 mg/kg dw), and naringenin (17.6 mg/kg dw) remained the most abundant compounds within the FP fraction. BPs exhibited a lower total content compared to FPs, with a total of 177.3 mg/kg dw; this fraction was almost exclusively composed of phenolic acids, with ferulic (46.7 mg/kg dw) and diferulic acids (25.4 mg/kg dw) being the most prevalent, together with their isomers. Caffeic acid completely disappeared, probably degraded, whereas quercetin was the only flavone detected in BPs, with a concentration of 2.2 mg/kg dw. The uncooked pasta revealed a significant reduction (54.4%) in the total (FP + BP) phenolic concentration, compared to the raw material sample. From the uncooked P-ST to the cooked P-ST, the total FP dropped further by 63.6%, with dicaffeoylquinic acid and ferulic acid remaining the most abundant compounds (13.1 and 21.2 mg/kg dw, respectively). Notably, all the flavones, represented by naringenin and its derivatives, were completely degraded during the cooking process. On the other hand, the BP fraction did not exhibit significant differences from the uncooked samples, with a total concentration of 161.9 mg/kg dw. In particular, 4-feruloylquinic acid and diferulic acid and its isomer showed an increase in the final cooked pasta, with concentrations rising to 20.4, 36.2 and 31.5 mg/kg dw, respectively. This trend is in accordance with previous studies which reported an increase in bound phenolic acids, particularly ferulic acid, after the pasta-cooking process [26; 38; 39; 40]. These same studies attributed this increase to greater extraction efficiency during the cooking process that can cause structural changes at the cellular level. Heat breaks down intracellular proteins and disrupts cell wall structures, facilitating the release of bound phenols, which would otherwise remain trapped in the matrix. Moreover, the high temperature is likely due to denatured and inactivate polyphenol oxidases, preventing them from initiating the oxidation and polymerization reactions that would lead to phenolic losses [41]. Despite the high phenolic content of the enriched raw material, only 28% of the total phenolic content (free and bound) was retained in the final cooked pasta. Nevertheless, the cooked tomato powder-enriched pasta (P-ST) showed a significant increase in phenolic compounds compared with the cooked pasta samples made with 100% semolina (P-S) and 100% whole-wheat semolina (P-WWS). The total phenolic compound content (FP + BP)in P-ST was found to be three times higher than that of the non-enriched pasta samples, highlighting that the inclusion of tomato powder in pasta formulation makes pasta a richer source of bioactive compounds with potential antioxidant properties. As shown in Table 5, the phenolic compounds identified in the raw material semolina:spinach powder (97:3) also belong to the three classes of phenolic acids, flavones, and flavonoids. Specifically, phenolic acids, flavones, and flavonoids accounted for 3.8%, 0.3, and 95.6% of the total free-phenol content, respectively.