## 4 Discussion
Namely, four phenolic acids (gallic, protocatechuic, chlorogenic, and caffeic acids) and quercetin were detected in Enoki samples using the HPLC method [30]. In turn, as reported by [PERSON] et al. [31], LC-MS/MS detected the presence of \(p\)-hydroxybenzoic, protocatechuic, \(p\)-coumaric, and quinic acids as well as daidzein and genistein in _Flammulina velutipes_ extracts. However, the LC-MS/MS analysis performed in this study showed the presence of thirteen compounds in Enoki, with the largest amounts of 3,4-dihydroxybenzoic, caffeic, and ferulic acids--see Table S2. The profile of phenolic compounds in the pasta fortified with Enoki in the present study partially confirmed the above data, as larger amounts of 3,4-dihydroxybenzoic acid (crude pasta and ethanolic extracts), \(p\)-coumaric acid (crude pasta, ferulic acid (crude pasta, GID samples), sinapic acid (crude pasta, ethanolic extracts, and GID samples), and genistein (GID samples) were identified in the pasta fortified with this mushroom than in the control--see Table 2. Maitake extracts have also been shown to be a good source of antioxidant phenolic compounds. An analysis of phenolic compounds with the UHPLC-DAD technique showed the presence of protocatechuic acid, catechol, and vanillin in Maitake mushroom extracts [32]. In a study reported by [PERSON] et al. [33], the UPLC system identified the following phenolic compounds in Maitake: caffeic acid, chlorogenic acid, and \(p\)-coumaric acid as well as kaempfer, naringin, and hesperidin. In turn, in a study conducted with HPLC methods, [PERSON] et al. [34] identified high amounts of phenolic compounds in Maitake, i.e., protocatechuic acid, caffeic acid, \(p\)-coumaric acid, heperedin, benzoic acid, \(o\)-coumaric acid, myricetin, \(t\)-cinnamic acid, naringenin, formonometin, biochann \(A\), \(b\)-escrolylic acid, naringin, beampferol, veratric acid, and very small amounts of vanillin and rutin. The LC-MS/MS analysis performed in the present study confirmed the content of twelve phenolic compounds in Maitake: 3,4-dihydroxybenzoic, caffeic, synigmic, ellagic, \(p\)-coumaric, salicylic, ferulic, sinapic acids and rutin, vanillin, genistein, and naringenin (Table S2). In this study, the supplementation of the pasta with Maitake contributed to an increase in the content of a large number of phenolic compounds (3,4-dihydroxybenzoic acid, caffeic acid, synigmic acid, \(p\)-coumaric acid); in addition, compounds that were not detected in the control were found in the Maitake-supplemented pasta (ellagic acid and naringenin)--see Table 2. Although the content of these compounds in the fortified pasta samples increased, compared to the control sample, there were no statistically significant differences between the samples enriched with the different doses of the mushrooms, which is a puzzling finding. A clearly dose-dependent relationship was noted only in the case of the naringenin content, and the M2.5 sample was statistically different from the M10 sample--see Table 2.  
There are few literature data on the pro-health properties (mainly antioxidant activity associated with changes in the content of phenolic compounds) of flour products enriched with mushroom powder. As reported by [PERSON] et al. [35], the enrichment of bread with powder from three mushrooms (white button, shiitake, and porcini) in the amount of 5%, 10%, and 15% contributed to an increase in antioxidant activity (DPPH and ORAC) and phenolic content in the analyzed product. Similarly, in their study, [PERSON] et al. [36] added white button, shiitake, and porcini mushrooms to pasta in the amount of 5%, 10%, and 15%. There was no increase in TPC in the case of pasta enriched with 5% and 10% of shiitake, whereas the content of phenolic compounds in all the other variants of pasta enriched with the mushrooms was higher than in the control [36].