## 3 Results
### Phenolic Acid and Flavonoid Contents
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multicolumn{1}{c}{\multirow{2}{*}{**Parameter**}} & \multicolumn{3}{c}{**Late Nymph**} & \multicolumn{3}{c}{**Adult**} \\ \cline{2-6}  & **Raw** & **Roasted** & **Grilled** & **Raw** & **Roasted** & **Grilled** \\ \hline \multicolumn{6}{l}{**Phenolic acid (\(\upmu\)g/g)**} \\ \multicolumn{6}{l}{gallic acid} & 158.8 \(\pm\) 9.0 b  & 381.4 \(\pm\) 3.2 a  & 155.7 \(\pm\) 1.8 b  & 98.0 \(\pm\) 0.5 c  & 109.8 \(\pm\) 0.3 a  & 107.6 \(\pm\) 0.5 b  \\ \multicolumn{6}{l}{protocatechuric acid} & 20.4 \(\pm\) 0.5 b  & 40.4 \(\pm\) 4.4 a  & 21.1 \(\pm\) 0.5 b  & 14.0 \(\pm\) 0.1 b  & 14.9 \(\pm\) 0.7 a  & 13.9 \(\pm\) 0.3 b  \\ \multicolumn{6}{l}{\(p\)-hydroxybenzoic acid} & 30.5 \(\pm\) 0.6 c  & 96.4 \(\pm\) 4.9 a  & 38.2 \(\pm\) 0.4 b  & 20.0 \(\pm\) 0.0 b  & 21.8 \(\pm\) 0.1 a  & 21.9 \(\pm\) 0.1 a  \\ \multicolumn{6}{l}{chlorogenic acid} & - & - & - & - & - & - \\ \multicolumn{6}{l}{vanillic acid} & 20.8 \(\pm\) 0.2 c  & 58.3 \(\pm\) 0.5 a  & 26.2 \(\pm\) 0.2 b  & - & - & - \\ \multicolumn{6}{l}{cafetic acid} & - & - & 1.5 \(\pm\) 0.0 a  & - & - & - \\ \multicolumn{6}{l}{synrigic acid} & 266.4 \(\pm\) 1.9 a  & - & 171.1 \(\pm\) 0.8 b  & 121.8 \(\pm\) 0.9 a  & 60.3 \(\pm\) 0.5 c  & 71.5 \(\pm\) 0.3 b  \\ \multicolumn{6}{l}{vanillin} & 24.2 \(\pm\) 1.2 c  & 62.4 \(\pm\) 0.4 a  & 26.1 \(\pm\) 0.3 b  & 10.4 \(\pm\) 0.1 a  & 8.9 \(\pm\) 0.2 b  & 8.9 \(\pm\) 0.1 b  \\ \multicolumn{6}{l}{\(p\)-cumaric acid} & - & - & 1.0 \(\pm\) 0.1 a  & - & - & - \\ \multicolumn{6}{l}{fervlic acid} & 2.1 \(\pm\) 0.2 b  & 3.2 \(\pm\) 0.1 a  & 0.8 \(\pm\) 0.0 a  & 0.8 \(\pm\) 0.0 a  \\ \multicolumn{6}{l}{sinapic acid} & 0.7 \(\pm\) 0.1 c  & 7.1 \(\pm\) 0.4 a  & 12.1 \(\pm\) 0.0 b  & 0.6 \(\pm\) 0.0 c  & 0.7 \(\pm\) 0.0 b  & 0.8 \(\pm\) 0.0 a  \\ \multicolumn{6}{l}{sinapic acid} & 160.8 \(\pm\) 8.9 c  & 55.28 \(\pm\) 10.6 a  & 246.1 \(\pm\) 0.5 b  & 14.7 \(\pm\) 0.8 b  & 156.7 \(\pm\) 2.3 a  & 173.3 \(\pm\) 0.6 c  \\ \multicolumn{6}{l}{genistic acid} & 18.1 \(\pm\) 0.7 c  & 39.1 \(\pm\) 2.3 a  & 29.1 \(\pm\) 1.5 b  & 147.8 \(\pm\) 0.8 b  & 153.9 \(\pm\) 10.7 b  & 180.2 \(\pm\) 0.9 a [FOOTNOTE:a]Footnote a:and 53% in the myricetin content in late nymphs and adults, respectively. These observations align with previous reports on roasted peanuts, which demonstrated a significant increase in the flavonoid content compared to raw peanuts [20; 22]. The improvements observed in the total phenolic acid and flavonoid contents of _T. papillosa_, particularly after roasting, can be attributed to the breakdown of cellular constituents, resulting in the release of free phenolic and flavonoid compounds, as well as the formation of heat-induced and extractable phenolic and flavonoid compounds [23]. Based on these findings, roasting appears to be a suitable cooking method for _T. papillosa_, as it enhances the phenolic acid and flavonoid contents, which serve as valuable sources of cinnamic acid and myricetin. These components have been associated with numerous potential health benefits, including anti-inflammatory properties, blood sugar and cholesterol level regulation, memory improvement, and promotion of beneficial gut bacteria growth [24].