## 3 Results
### Antioxidant Activity
\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline \multicolumn{1}{c}{**Samples**} & \multicolumn{3}{c}{**AIFTS time**/**EpWD**} & \multicolumn{3}{c}{**DPPH (mg Tag/EpWD)**} & \multicolumn{3}{c}{**CHP (mg TDA/BDW)**} & \multicolumn{3}{c}{**SF (mgT/kg/BW)**} \\ \hline
**Samples** & **ETOM** & **PES** & **GGD** & **ETOM** & **PES** & **GGD** & **ETOM** & **PES** & **GGD** & **ETOM** & **PES** & **GGD** \\ \hline C & 0.86 \(\pm\)0.04 & 1.15 \(\pm\)0.11 & 12.67 \(\pm\)1.34 & 0.84 \(\pm\)0.15 & 0.82 \(\pm\)0.04 & 0.45 \(\pm\)0.03 & 0.86 \(\pm\)0.04 & 0.82 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.13 \(\pm\)0.04 \\ C & 0.86 \(\pm\)0.04 & 1.15 \(\pm\)0.11 & 12.67 \(\pm\)1.34 & 0.84 \(\pm\)0.03 & 0.86 \(\pm\)0.04 & 0.01 \(\pm\)0.03 & 0.85 \(\pm\)0.04 & 0.26 \(\pm\)0.04 & 0.26 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.13 \(\pm\)0.04 \\ C & 0.86 \(\pm\)0.04 & 1.15 \(\pm\)0.04 & 12.10 \(\pm\)0.04 & 0.80 \(\pm\)0.04 & 0.01 \(\pm\)0.04 & 0.50 \(\pm\)0.04 & 0.50 \(\pm\)0.04 & 0.62 \(\pm\)0.04 & 0.26 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.13 \(\pm\)0.04 \\ C & 0.87 \(\pm\)0.03 & 1.04 \(\pm\)0.03 & 13.10 \(\pm\)0.04 & 0.84 \(\pm\)0.04 & 0.84 \(\pm\)0.04 & 0.26 \(\pm\)0.19 & 0.26 \(\pm\)0.19 & 0.15 \(\pm\)0.20 & 0.13 \(\pm\)0.04 & 0.14 \(\pm\)0.04 & 0.20 \(\pm\)0.13 & 0.13 \(\pm\)0.04 \\ E7 & 0.87 \(\pm\)0.03 & 1.03 \(\pm\)0.03 & 13.50 \(\pm\)0.03 & 0.84 \(\pm\)0.04 & 0.02 \(\pm\)0.04 & 0.21 \(\pm\)0.04 & 3.67 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 \\ E8 & 0.88 \(\pm\)0.04 & 0.82 \(\pm\)0.04 & 12.60 \(\pm\)0.27 & 0.08 \(\pm\)0.04 & 0.41 \(\pm\)0.04 & 0.31 \(\pm\)0.04 & 0.37 \(\pm\)0.04 & 0.24 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 \\ E9 & 0.89 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 12.36 \(\pm\)0.04 & 0.82 \(\pm\)0.04 & 0.42 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 \\ M1 & 0.70 \(\pm\)0.03 & 1.03 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 0.42 \(\pm\)0.04 & 0.22 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 \\ M2 & 0.70 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 1.04 \(\pm\)0.04 & 0.42 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.13 \(\pm\)0.04 \\ M3 & 0.88 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 1.04 \(\pm\)0.04 & 1.29 \(\pm\)0.04 & 0.33 \(\pm\)0.04 & 0.32 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 \\ M40 & 0.88 \(\pm\)0.04 & 1.03 \(\pm\)0.04 & 1.29 \(\pm\)0.04 & 0.33 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.36 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.20 \(\pm\)0.04 & 0.13 \(\pm\)0.04 \\ F-other & 0.289 & 0.0352 & 0.132 & 0.0484 & 0.3674 & 0.0578 & 0.0052 & 0.003 & 0.0  
All the ethanolic extracts from the Enoki- and Maitake-enriched pasta were characterized by a higher RP value, compared to the control sample (Table 4). The M10 sample exhibited the highest RP value (0.53 \(\pm\) 0.08 mg TE/gDW), which was 165% higher than that in the control. The reducing power of some PBS extracts from the fortified pasta was increased, but the results were not statistically significantly different. Some in vitro digested samples from the mushroom-fortified pasta showed higher reducing power than the control sample. The RP value in the E5, E7.5, and M10 samples was statistically significantly higher than the RP value in the control sample. The highest RP was exhibited by the M10 and E7.5 samples (1.38 \(\pm\) 0.07 mg TE/gDW and 1.34 \(\pm\) 0.06 mg TE/gDW, respectively). The RP value increased by 22.1% and 18.5%, respectively, compared to the control.