Nutritional composition, in vitro antioxidant activity and phenolic profile of shortcrust cookies supplemented by edible flowers
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
MDPI
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and jasmine flowers, the contents of crude and neutral-detergent fibre reached up to 2.0% and 5.0%, respectively. Similar increments were observed in phenolic compound contents and 2,2-diphenyl-1-picrylhydrazyl scavenging activity values. Concerning cookies supplemented with matcha tea, the total phenolic compound content raised from 1.0 to 4.8 mg gallic acid equivalent/g and the antioxidant activity value increased from 0.5 to 5.7 mg trolox equivalent/g on a dry weight basis. For determining the antioxidant activity values in water-soluble and insoluble phenolic fractions of the cookies, a photochemiluminiscence assay was separately applied, and they were found up to 0.8 mg ascorbic acid equivalent/g and 3.2 mg trolox equivalent/g, respectively. The main phenolic compounds in all supplemented cookies were neochlorogenic, gallic and vanillic acids.
Açıklama
Funding This research was funded by TBU in Zlin: grants IGA/FT/2021/008 and 3/2018/FSR.
Anahtar Kelimeler
Antioxidant Capacity, Biscuit, Photochemiluminiscence Assay, Digestibility, Products, Wheat
Kaynak
Foods
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
10
Sayı
11
Künye
Šťastná, K., Sumczynski, D., & Yalcin, E. (2021). Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers. Foods, 10(11), 2531. https://doi.org/10.3390/foods10112531
