Nutritional composition, in vitro antioxidant activity and phenolic profile of shortcrust cookies supplemented by edible flowers

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dc.authorid0000-0002-7417-9088en_US
dc.authorid0000-0002-9378-1429en_US
dc.contributor.authorSt'astna, Kristyna
dc.contributor.authorSumczynski, Daniela
dc.contributor.authorYalçın, Erkan
dc.date.accessioned2023-05-30T13:07:18Z
dc.date.available2023-05-30T13:07:18Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionFunding This research was funded by TBU in Zlin: grants IGA/FT/2021/008 and 3/2018/FSR.en_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipTBU in Zlin [IGA/FT/2021/008, 3/2018/FSR]en_US
dc.identifier.citationŠťastná, 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/foods10112531en_US
dc.identifier.doi10.3390/foods10112531
dc.identifier.endpage14en_US
dc.identifier.issn2304-8158
dc.identifier.issue11en_US
dc.identifier.pmid34828812en_US
dc.identifier.scopus2-s2.0-85118480389en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/foods10112531
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11008
dc.identifier.volume10en_US
dc.identifier.wosWOS:000724886300001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorYalçın, Erkan
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofFoodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant Capacityen_US
dc.subjectBiscuiten_US
dc.subjectPhotochemiluminiscence Assayen_US
dc.subjectDigestibilityen_US
dc.subjectProductsen_US
dc.subjectWheaten_US
dc.titleNutritional composition, in vitro antioxidant activity and phenolic profile of shortcrust cookies supplemented by edible flowersen_US
dc.typeArticleen_US

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