# Nutritional, Antioxidant, Sensory, Energetic, and Electrical Properties of Enriched Pasta
## 3 Results
### Antioxidant Activity  
Antioxidant activity (Table 3) tested via the DPPH method was highest in pasta enriched with nettle leaf powder and elderberry fruit powder. These samples also, compared to the control sample, had higher content of total polyphenols as well as total phenolic acids. The addition of nettle, carrot, and elderberry positively influenced the content of natural colorants in prepared pasta (Table 4). Natural colorants belong to the biologically \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Pasta** & **DDPH** & **TPC** & **TPAC** \\
**Pasta** & **(mg TEAC/g)** & **(mg GAE/g)** & **(mg CAE/g)** \\ \hline
**Control** & 0.36 \(\pm\) 0.03 c & 0.65 \(\pm\) 0.03 b & 0.58 \(\pm\) 0.10 c \\
**With nettle** & 0.54 \(\pm\) 0.04 a & 1.23 \(\pm\) 0.09 a & 0.74 \(\pm\) 0.05 bc \\
**With carrot** & 0.46 \(\pm\) 0.01 b & 0.67 \(\pm\) 0.11 b & 0.78 \(\pm\) 0.08 b \\
**With elderberry** & 0.56 \(\pm\) 0.03 a & 1.28 \(\pm\) 0.04 a & 0.98 \(\pm\) 0.12 a \\ \hline \hline \end{tabular} Mean \(\pm\) standard deviation; DPPH, radical scavenging activity; TPC, total polyphenol content; TPAC, total phenolic acid content; TEAC, Trolox equivalent antioxidant capacity; GAE, gallic acid equivalent; CAE, caffe acid equivalent; different letters in a column denote mean values that statistically differ from one another.  
\end{table} 
Table 3: Antioxidant profile of evaluated pasta. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Parameter** & **Control Pasta** & **Pasta with Nettle** & **Pasta with Carrot** & **Pasta with Elderberry** \\
**(mg/g)** & & & & \\ \hline
**Aspartic acid (Asp)** & 9.41 \(\pm\) 1.23 b & 11.97 \(\pm\) 1.44 a & 8.03 \(\pm\) 1.01 b & 8.60 \(\pm\) 1.01 b \\
**Threonine (Thr)** & 3.32 \(\pm\) 0.75 a & 3.60 \(\pm\) 0.66 a & 3.23 \(\pm\) 0.13 a & 3.03 \(\pm\) 0.66 a \\
**Serine (Ser)** & 5.98 \(\pm\) 0.33 ab & 6.46 \(\pm\) 1.05 a & 5.65 \(\pm\) 0.22 b & 5.32 \(\pm\) 0.28 ab \\
**Glutamic acid (Glu)** & 29.94 \(\pm\) 1.78 a & 31.47 \(\pm\) 2.25 a & 28.90 \(\pm\) 1.85 a & 28.29 \(\pm\) 1.31 a \\
**Proline (Pro)** & 10.03 \(\pm\) 0.49 a & 11.38 \(\pm\) 1.09 a & 10.55 \(\pm\) 1.74 a & 11.55 \(\pm\) 1.11 a \\
**Glycine (Gly)** & 3.84 \(\pm\) 0.22 ab & 4.14 \(\pm\) 0.14 a & 3.54 \(\pm\) 0.33 ab & 3.40 \(\pm\) 0.21 b \\
**Alanine (Ala)** & 3.50 \(\pm\) 0.13 b & 4.09 \(\pm\) 0.19 a & 3.39 \(\pm\) 0.22 b & 3.34 \(\pm\) 0.19 b \\
**Valine (Val)** & 3.89 \(\pm\) 0.28 b & 4.57 \(\pm\) 0.22 a & 3.85 \(\pm\) 0.13 b & 3.66 \(\pm\) 0.13 b \\
**Isoleucine (Ile)** & 3.21 \(\pm\) 0.45 ab & 3.64 \(\pm\) 0.23 ab & 3.25 \(\pm\) 0.21 & 2.92 \(\pm\) 0.25 b \\
**Leucine (Leu)** & 7.56 \(\pm\) 1.22 a & 8.22 \(\pm\) 0.98 a & 7.42 \(\pm\) 0.78 a & 6.84 \(\pm\) 1.12 a \\
**Tyrosine (Tyr)** & 3.75 \(\pm\) 0.33 b & 4.25 \(\pm\) 0.17 a & 3.59 \(\pm\) 0.16 b & 3.51 \(\pm\) 0.12 b \\
**Phenylalanine (Phe)** & 5.69 \(\pm\) 1.02 a & 6.11 \(\pm\) 0.21 a & 5.66 \(\pm\) 0.24 a & 5.14 \(\pm\) 0.44 a \\
**Histidine (His)** & 2.58 \(\pm\) 0.11 a & 2.63 \(\pm\) 0.11 a & 2.44 \(\pm\) 0.29 a & 2.28 \(\pm\) 0.12 b \\
**Lysine (Lys)** & 3.23 \(\pm\) 0.14 b & 3.59 \(\pm\) 0.12 a & 3.11 \(\pm\) 0.11 b & 2.84 \(\pm\) 0.11 c \\
**Arginine (Arg)** & 5.66 \(\pm\) 1.05 a & 5.51 \(\pm\) 0.44 a & 4.92 \(\pm\) 0.97 a & 4,56 \(\pm\) 0.25 a \\ \hline \hline \end{tabular} Mean value \(\pm\) standard deviation; different letters in a column denote mean values that statistically differ from one another.  
\end{table} 
Table 2: Selected amino acid composition in prepared pasta.