## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline
**Compound** & \multicolumn{2}{c}{**S+TP**} & \multicolumn{2}{c}{**Uncooked P-ST**} & \multicolumn{2}{c}{**Cooked P-ST**} \\ \hline  & **FP** & **BP** & **FP** & **BP** & **FP** & **BP** \\ \hline _Phenucle acids_ & & & & & & \\ \hline Caffe acid-O-hexoside 1 & 21.7 \(\pm\) 0.2 a & 6.6 \(\pm\) 0.2 A & 13.3 \(\pm\) 0.3 b & 3.3 \(\pm\) 0.3 B & 4.3 \(\pm\) 0.6 c & n.d. \\ Caffe acid-O-hexoside 2 & 12.5 \(\pm\) 0.6 a & 9.3 \(\pm\) 0.6 A & 10.0 \(\pm\) 10 b & 3.5 \(\pm\) 0.4 B & 6.4 \(\pm\) 0.7 c & 2.2 \(\pm\) 0.2 C \\ Caffe acid-O-hexoside 3 & 1.2 \(\pm\) 0.1 & n & n & n & n & n \\ Neochlorogenic acid & 12.9 \(\pm\) 0.8 a & n & n & 8.9 \(\pm\) 0.8 b & n.d & 6.2 \(\pm\) 0.5 c & n.d. \\ Cumaric acid-O-hexoside & 0.7 \(\pm\) 0.0 a & 1.6 \(\pm\) 0.1 & 0.8 \(\pm\) 0.1 a & n & n.d & n.d \\ Cryptochrome acid & 120. \(\pm\) 1.5 a & n & 7.4 \(\pm\) 0.5 b & n & 3.7 \(\pm\) 0.5 c & n.d. \\ Vanillic acid & 31.2 \(\pm\) 2.8 & 4.8 \(\pm\) 0.7 A & n & n & 3.6 \(\pm\) 0.9 A & n.d & n.d. \\ Caffe acid & 4.5 \(\pm\) 0.8 a & 7.60 \(\pm\) 1.5 A & 1.5 \(\pm\) 0.2 b & n & n.d & 0.9 \(\pm\) 0.0 c & n.d. \\ \(p\)-Hydroxybenzoic acid & 2.9 \(\pm\) 0.8 a & 4.6 \(\pm\) 0.8 A & 0.9 \(\pm\) 0.0 b & 2.7 \(\pm\) 0.4 B & n.d & n.d \\
4-Feruloylquinic acid & n & 18.7 \(\pm\) 0.5 A & n & n & 9.1 \(\pm\) 0.4 B & n.d & 20.4 \(\pm\) 2 A \\ Vanillin & 27.2 \(\pm\) 2.7 & 4.9 \(\pm\) 0.7 & n & n & n.d & n.d \\ \(p\)-cumamic acid & 1.1 \(\pm\) 0.2 a & 15.0 \(\pm\) 0.4 A & 0.5 \(\pm\) 0.0 b & 7.8 \(\pm\) 0.8 b & n.d & 4.0 \(\pm\) 0.4 C \\ Ferulic acid & 90.6 \(\pm\) 9.8 a & 73.8 \(\pm\) 2.8 A & 51.4 \(\pm\) 4.1 b & 46.7 \(\pm\) 5.2 b & 21.2 \(\pm\) 2.4 c & 29.0 \(\pm\) 1.5 C \\ Ferulic acid isomer 1 & n & d & 62.6 \(\pm\) 4.6 A & n & 57.8 \(\pm\) 3.9 b & n & 37.3 \(\pm\) 1.9 C \\ Diterulic acid & 30.4 \(\pm\) 2.6 a & 27.6 \(\pm\) 9.8 & 11.6 \(\pm\) 0.7 b & 25.4 \(\pm\) 1.5 B & 9.4 \(\pm\) 0.9 C & 36.2 \(\pm\) 3.1 A \\ Déafeoylquinic acid & 67.2 \(\pm\) 9.7 a & n & 35.0 \(\pm\) 2.8 b & n.d & 13.1 \(\pm\) 0.7 c & n.d. \\ Tracifeoylquinic acid 1 & 11.1 \(\pm\) 15.a & n & 8.0 \(\pm\) 0.9 b & n.d & 0.9 \(\pm\) 0.1 c & n.d. \\ Tracifeoylquinic acid 2 & 29.2 \(\pm\) 2.6 a & n & 14.9 \(\pm\) 1.6 b & n.d & 0.9 \(\pm\) 0.2 c & n.d. \\ Diferulic acid isomer 1 & 5.9 \(\pm\) 0.7 & n & n & n.d & n.d & n.d \\ Diferulic acid isomer 2 & n & n & 20.7 \(\pm\) 1.4 B & n & 15.2 \(\pm\) 0.9 C & n.d & 31.5 \(\pm\) 30 A \\ \hline _Flavens_ & & & & & & \\ \hline Naringenin-C-diglycoside & 14.0 \(\pm\) 0.5 & n & n & n & n & n.d & n.d \\ Naringenin-O-hexoside & 17.5 \(\pm\) 12.a & n & n & 3.6 \(\pm\) 0.2 b & n.d & n.d & n.d \\ Naringenin-O-hexoside & 2.3 \(\pm\) 0.8 a & n & 0.5 \(\pm\) 0.0 b & n.d & n.d & n.d \\ Naringenin-7-O-glucose (prunin) & 9.7 \(\pm\) 0.4 a & 1.1 \(\pm\) 0.0 & 0.8 \(\pm\) 0.0 b & n.d & n.d & n.d \\ Naringenin & 31.8 \(\pm\) 0.8 a & n & n & 17.6 \(\pm\) 1.4 b & n.d & n.d & n.d \\ \hline _Flavens-Cglycoside_ & & & & & & \\ \hline Apigenin-6-Carabinoside-8-C-hexoside isomer 1 & 0.7 \(\pm\) 0.0 & n & n & n & n.d & n.d \\ Apigenin-6-Carabinoside-8-C-hexoside isomer 2 & 0.7 \(\pm\) 0.0 & n & n & n & n.d & n.d \\ \hline \end{tabular}
\end{table} 
Table 4: Free and bound phenolic compounds determined in the raw material semolinaçtomato powder (96:4) (S + TP) and uncooled and cooked pasa made with 9% semiçonina and 4% tomato powder (P-ST), expressed in mg/kg dry weight (dw).