## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Compound** & \multicolumn{3}{c}{**S + SP**} & \multicolumn{3}{c}{**Uncooked P-SS**} & \multicolumn{3}{c}{**Cooked P-SS**} \\ \cline{2-9}  & **FP** & **BP** & **FP** & **BP** & **FP** & **FP** & **BP** \\ \hline \multicolumn{9}{c}{_Flavenids_} \\ \hline Spinacetin-3-glucoseyl-(1-6)-lapiosyl-(1-2)-glucose & 36.1 \(\pm\) 5.5 a & n.d & n.d & n.d & n.d & n.d \\ Patulein-3-glucoseyl-(1-6)-lapiosyl(1-2)-glucose & 85.1 \(\pm\) 11.4 a & n.d & 46.6 \(\pm\) 27 b & n.d & 1.8 \(\pm\) 0.2 c & n.d \\ Patulein-glucose & 53.8 \(\pm\) 9.9 a & n.d & 18.6 \(\pm\) 10 b & n.d & 0.7 \(\pm\) 0.1 c & n.d \\ Patulein-3-\(\alpha\)-\(\beta\)-(2-\"cummingham)-(1-6)-glucoseyl-(1-2)-glucose & 6.2 \(\pm\) 0.2 & n.d & n.d & n.d & n.d \\ Patulein-3-\(\beta\)-(2-\"fentoyloyluoscopy)-(1-6)-lapiosyl-(1-2)-glucose & 15.9 \(\pm\) 18 a & n.d & n.d & n.d & n.d \\ Spinacetin-3-\(\alpha\)-\(\beta\)-\(\beta\)-phenotypeyl-(1-6)-glucoseyl-(1-6)-glucoseyl & 16.7 \(\pm\) 16 a & n.d & n.13 \(\pm\) 09 b & n.d & 0.7 \(\pm\) 0.0 b & n.d \\ Spinacetin-3-(2\"ouragingbox)-(1-6)-lapiosyl-(1-2)-glucose & 2.0 \(\pm\) 0.1 & n.d & n.d & n.d & n.d & n.d \\ Spinacetin-3-(2\"fentoyluoscopy)-(1-6)-glucose & 9.1 \(\pm\) 0.9 & n.d & n.d & n.d & n.d & n.d \\ Spinacetin-3-(2\"fentoyluoscopy)-(1-6)-lapiosyl-(1-2)-glucose & 7.6 \(\pm\) 0.9 a & n.d & n.d & n.d & n.d & n.d \\ Patulein-3-\(\alpha\)-\(\beta\)-(2-\"p-cummingham)-(1-6)-6-\(\beta\)-glucose & 15.1 \(\pm\) 0.7 & n.d & n.d & n.d & n.d & n.d \\ Patulein-3-\(\alpha\)-\(\beta\)-(2-\"fentoyluoscopy)-(1-6)-glucose & 10.6 \(\pm\) 0.8 & n.d & n.d & n.d & n.d & n.d \\ Patulein derivative & 51.9 \(\pm\) 5.2 a & n.d & 59.0 \(\pm\) 3.1 a & n.d & n.19 \(\pm\) 0.8 b & n.d \\ Patulein derivative & 22.4 \(\pm\) 2.6 & n.d & n.d & n.d & n.d & n.d \\ Spinacetin gluconomide & 61.6 \(\pm\) 10.9 a & 2.2 \(\pm\) 0.4 A & 10.9 \(\pm\) 0.4 b & 2.3 \(\pm\) 0.1 A & 0.9 \(\pm\) 0.0 c & n.d \\ Jacelin gluconomide & 27.3 \(\pm\) 2.1 a & 1.0 \(\pm\) 0.2 & 5.5 \(\pm\) 0.2 b & 0.6 \(\pm\) 0.1 c & n.d \\ \(5.3^{\prime}\),\(A^{\prime}\)-Thribydroydro-3-methoxy-6-7-methoxyylenedioxyflavone-4-\({}^{\prime}\)-glucorororide & 25.8 \(\pm\) 12 a & 3.5 \(\pm\) 0.6 A & 3.5 \(\pm\) 0.1 b & 2.5 \(\pm\) 0.2 b & 0.6 \(\pm\) 0.0 c & n.d \\ \(5.4^{\prime}\)-Dihydroxy-3-methoxy-6-7-methoxy-6-7-methoxyylenedioxyflavone-4-\({}^{\prime}\)-glucuronoride & 11.8 \(\pm\) 10 a & 0.9 \(\pm\) 0.0 & 6.3 \(\pm\) 0.8 b & n.d & 0.6 \(\pm\) 0.1 c & n.d \\
5.4\({}^{\prime}\)-Dihydroxy-3-dimethoxy-6-7-methoxy-6-7-methoxyylenedioxyflavone-4-\({}^{\prime}\)-glucorororide & 17.7 \(\pm\) 1.6 a & 19.8 \(\pm\) 0.4 A & 5.3 \(\pm\) 0.6 b & 1.1 \(\pm\) 0.3 b & 0.9 \(\pm\) 0.1 c & n.d \\ \hline Total Single fraction) & 496.9 \(\pm\) 600.0 & 322.6 \(\pm\) 289 A & 171.1 \(\pm\) 10 b & 146.0 \(\pm\) 8.9 b & 20.5 \(\pm\) 1.9 c & 124.8 \(\pm\) 11.3 B \\ \hline \multicolumn{9}{c}{Total (FP + BP)} \\ \hline \multicolumn{9}{c}{\(\$19.6\pm 88.9\) a} \\ \hline \multicolumn{9}{c}{\(\$317.1\pm 18.9\) b} \\ \hline \multicolumn{9}{c}{\(\$145.3\pm 13.2\) c} \\ \hline \end{tabular}
\end{table} 
Table 5: _Cont._In contrast, a significant decrease (_p_ < 0.05) was observed for the cooked P-S sample, with a reduction of 33.5%, compared to the uncooked P-S sample, and 37% compared to the raw material (S). This drop is mainly due to the significant decrease in the principal bound phenols, with a decrease to 50.2 mg/kg dw of the ferulic acid and the loss of its isomer. Furthermore, diferulic isomers were no longer detected. Conversely, the free phenolic fraction did not exhibit significant (_p_ < 0.05) differences throughout the production and the cooking processes, with a concentration ranging from 13.6 to 15.4 mg/kg dw. _p_-coumaric acid was the only phenolic acid that showed an increase in the cooked P-S pasta, both in its free and bound form. As reported in Table 3, whole-wheat semolina (WWS) and its corresponding pasta samples (P-WWS) were characterized by 10 phenolic acids, 3 flavones, and 1 lactone.