## 3 Results and Discussion
Only 8 of the 10 phenolic acids were also identified in the refined semolina. Syringic and sinaptic acids were present in the whole grains due to their association with the bran and germ fractions [32]. Additionally, 3,4,5-trihydroxy-3,7-dimethylflavone (flavone) and coumarin (lactone) were detected in WWS but were not found in the refined semolina. The free phenolic fraction of WWS was largely composed of 3,4,5-trihydroxy-3,7-dimethylflavone, which amounted to 9.6 mg/kg dw. A high content of this flavone, known for its anti-inflammatory and antioxidant properties [33], was also found in the bound fraction (19.1 mg/kg dw). Syringic acid was the most abundant free phenolic acid, with a concentration of 2.2 mg/kg dw, whereas ferulic acid and its isomer 1 were the most prevalent BF, with a concentration of 74 mg/kg dw and 34 mg/kg dw, respectively. Other phenolic acids were identified in smaller quantities, from 0.5 to 4.4 mg/kg dw, and only _p_-coumaric, vanillic, and syringic acids were found both in the free and bound form. Free and bound coumarin was detected with a content of 0.3 and 0.5 mg/kg dw, respectively. The total phenolic content of WWS was slightly higher than S, reporting a similar percentage contribution of the free and bound fraction (11.6 and 88.4%, respectively). Unlike pasta with semolina, uncooked P-WWS reported a significant (_p_ < 0.05) decrease in phenol content (from 159.2 to 97.9 mg/kg dw), influenced by both a drop in the free and bound fraction. For FP, a significant low amount was observed for the two main compounds, syringic acid and 3,4,5-trihydroxy-3,7-dimethylflavone (Table 3). Their bound form also showed a decrease, along with bound ferulic acid, _p_-hydroxybenzoic acid, _p_-coumaric acid, and vanillic acid. In cooked P-WWS, a slight decrease in some free phenolic acids was registered, but the total free phenolic content did not show significant (_p_ < 0.05) differences compared to the uncooked WWS (13 and 13.3 mg/kg dw, respectively). Conversely, a similar decreasing trend throughout the pasta production and cooking process was observed for BP. Except for sinapic acid, all compounds showed a significant lower amount, reporting a total content in bound phenolic compounds equal to 53.8 mg/kg dw (Table 3). Despite the significant decline, ferulic acid, ferulic acid isomer 1, and 3,4,5-trihydroxy-3,7-dimethylflavone were still the main bound phenols in the cooked P-WWS. For the WWS samples, the pasta-making process resulted in a 38.5% reduction in phenolic content, and the boiling process contributed to an additional 31.8% degradation in total phenolics. The substantial loss of phenolic compounds during cooking can be attributed to the solubility of phenolics in water, where many of the free and bound phenolic acids likely leach into the cooking water, leading to their loss from the final product [26]. Combining both the free and bound phenolic fractions, the total loss of the raw WWS from the cooked P-WWS amounted to 58%, a notably higher decrease compared to the 37.5% loss observed in the refined semolina pasta. These detrimental effects of technological processing and cooking on whole-wheat products are consistent with findings reported in the literature [34; 35]. As detailed in Table 4, the free phenolic compounds (FPs) in the raw materials used for the production of the tomato powder-enriched pasta (S+TP) belong to three main classes: phenolic acids, flavones, and flavonoids. These classes accounted for 67.4%, 18.6%, and 14% of the total free-phenol content, respectively. Phenolic acids were also the main class of the total bound phenols (BPs), representing 97.2% of the total phenolic content. Previous research [36; 37] confirmed that the predominant phenolic compounds found in tomato powder include caffeic acid, ferulic acid, naringenin, rutin, and their derivates.