## 3 Results and Discussion
### Polyphenols and Antioxidant Capacity from Raw and Cooked Egg Pasta  
The addition of wild garlic leaves ensured a source of polyphenols in the pastas. Table 3 shows the polyphenol content values of pasta variants with different egg concentrations, in parallel with the polyphenol content of cooked pasta. The amount of wild garlic leaves introduced in the pasta was constant in all experimental variants. The polyphenol concentration of fresh wild garlic leaves was found to be 1.99 \(\pm\) 0.01 mg GAE/g fresh weight, while the polyphenol content of the pasta ranged from 82.44 to 94.62 \(\mu\)g GAE/g dw (Table 3), probably due to the fact that, although the same amount of wild garlic leaves was introduced, their distribution was uneven in the final product. The possibility that some amino acids (tryptophan, tyrosine, and cysteine) in the egg may react with the Folin-Ciocalteu phenol reagent suggests an additional explanation for an increase in overall phenol level, particularly in the pasta samples with high egg content [46]. Similar results were obtained by [PERSON] et al. (2020) [20], by the addition of asparagus flour in concentrations of 5, 10, 15, 20, and 25%, fortification which led to an increase in the polyphenol content in the raw pasta from 0.03 mg GAE/g pasta in the control sample to 3.25 mg GAE/g pasta in the sample with 25% asparagus flour concentration. The addition of 4% parsley flour results in an increase of polyphenol content in the raw pasta by 67% compa \begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & \multicolumn{4}{c}{**Raw Pasta**} \\ \hline  & **AU\_1** & **AU\_2** & **AU\_3** & **AU\_4** & **AU\_5** \\ \hline TPh (\(\mu\)g GAE/g dw) & 84.52 \(\pm\) 2.36 \({}^{\text{b}}\) & 82.44 \(\pm\) 0.76 \({}^{\text{b}}\) & 86.01 \(\pm\) 2.017 \({}^{\text{b}}\) & 90.00 \(\pm\) 1.16 \({}^{\text{a,b}}\) & 94.62 \(\pm\) 0.83 \({}^{\text{a}}\) \\ FRAP (\(\mu\)mol TE/g dw) & 124.56 \(\pm\) 1.11 \({}^{\text{b}}\) & 121.62 \(\pm\) 2.10 \({}^{\text{b}}\) & 124.82 \(\pm\) 3.83 \({}^{\text{b}}\) & 126.12 \(\pm\) 3.09 \({}^{\text{b}}\) & 158.12 \(\pm\) 1.61 \({}^{\text{a}}\) \\ \hline  & \multicolumn{4}{c}{Cooked Pasta} \\ \hline TPh (\(\mu\)g GAE/g dw) & 23.29 \(\pm\) 0.70 \({}^{\text{e}}\) & 26.43 \(\pm\) 0.35 \({}^{\text{d,e}}\) & 27.37 \(\pm\) 0.70 \({}^{\text{c}d}\) & 36.05 \(\pm\) 0.63 \({}^{\text{b}}\) & 42.25 \(\pm\) 1.46 \({}^{\text{a}}\) \\ FRAP (\(\mu\)mol TE/g dw) & 25.44 \(\pm\) 2.59 \({}^{\text{b}}\) & 31.56 \(\pm\) 2.10 \({}^{\text{a,b}}\) & 38.94 \(\pm\) 8.77 \({}^{\text{a}}\) & 37.32 \(\pm\) 0.74 \({}^{\text{a,b}}\) & 38.76 \(\pm\) 3.33 \({}^{\text{a}}\) \\ \hline  & \multicolumn{4}{c}{Data are expressed as the mean \(\pm\) SD (n = 3). Different letters superscripts in the same line indicate significant differences between the samples (\(p<0.05\)). TPh—Total polyphenols, FRAP—Ferric-Reducing Antioxidant Power. AU\_1, AU\_2, AU\_3, AU\_4, and AU\_5 represent experimental egg pasta variants containing 0 g, 10 g, 10 g, 20 g, 50 g, and 100 g whole egg and a constant concentration of wild garlic leaves (20 g).} \\ \end{tabular}
\end{table} 
Table 3: Total polyphenols content from raw and cooked egg pasta formulations. The cooking process decreases the polyphenol content of pasta. This loss of polyphenols depends on the amount of egg added. Thus, the highest loss of phenols was recorded in the case of the AU_1 variant (without egg), i.e., 72.45%. The pasta with the highest amount of egg (AU_5) retained a higher amount of polyphenols, the loss being 55.35%. Similar results were obtained by [PERSON] et al. (2022) ([PERSON] et al., 2022), who added artichoke byproducts in the composition of pasta which led to increased phenolics content in raw pasta. Pasta fortified with artichoke byproducts lost 70% of its polyphenol content when it was cooked. [PERSON] et al.