Samples Wheat Whole Wheat Egg Noodles CML KU/100g Brand 1 123 ± 10,6 185 ± 11,2 125 ± 6,8 Brand 2 69 ± 5,3**   72 ± 5,2** Brand 3 65 ± 3,8**   68 ± 3,4** Brand 4 128 ± 8,4     Brand 5   152 ± 7,9   Brand 6   154 ± 12,7   Brand 7   230 ± 15,3   Brand 8     123 ± 7,5

Table 1: CML content expressed as KU/100g of raw pasta in wheat, whole wheat and egg noodles. Results were given as mean ± SEM values. Statistical significance of differences was determined by oneway ANOVA, followed by the Bonferroni test. **p<0,001 brand 2 and 3 vs the other ones.