Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2531 |
| _version_ | 1797510351915319296 |
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| author | Kristýna Šťastná Daniela Sumczynski Erkan Yalcin |
| author_facet | Kristýna Šťastná Daniela Sumczynski Erkan Yalcin |
| author_sort | Kristýna Šťastná |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T05:30:15Z |
| format | Article |
| id | doaj.art-2af44d8e7d1441fdb56c1e696a789105 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:15Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2af44d8e7d1441fdb56c1e696a7891052023-11-22T23:18:13ZengMDPI AGFoods2304-81582021-10-011011253110.3390/foods10112531Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible FlowersKristýna Šťastná0Daniela Sumczynski1Erkan Yalcin2Faculty of Technology, Tomas Bata University in Zlín, Náměstí T.G. Masaryka 5555, 76001 Zlín, Czech RepublicFaculty of Technology, Tomas Bata University in Zlín, Náměstí T.G. Masaryka 5555, 76001 Zlín, Czech RepublicFaculty of Engineering, Gölköy Campus, Bolu Abant Izzet Baysal University, 14030 Bolu, TurkeyIn 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.https://www.mdpi.com/2304-8158/10/11/2531antioxidant capacitybiscuitphotochemiluminiscence assayphenolic acidflavonoidflower |
| spellingShingle | Kristýna Šťastná Daniela Sumczynski Erkan Yalcin Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers Foods antioxidant capacity biscuit photochemiluminiscence assay phenolic acid flavonoid flower |
| title | Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers |
| title_full | Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers |
| title_fullStr | Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers |
| title_full_unstemmed | Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers |
| title_short | Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers |
| title_sort | nutritional composition in vitro antioxidant activity and phenolic profile of shortcrust cookies supplemented by edible flowers |
| topic | antioxidant capacity biscuit photochemiluminiscence assay phenolic acid flavonoid flower |
| url | https://www.mdpi.com/2304-8158/10/11/2531 |
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