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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Autores principales:	Kristýna Šťastná, Daniela Sumczynski, Erkan Yalcin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidant capacity biscuit photochemiluminiscence assay phenolic acid flavonoid flower Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/2af44d8e7d1441fdb56c1e696a789105
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spelling	oai:doaj.org-article:2af44d8e7d1441fdb56c1e696a7891052021-11-25T17:32:12ZNutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers10.3390/foods101125312304-8158https://doaj.org/article/2af44d8e7d1441fdb56c1e696a7891052021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2531https://doaj.org/toc/2304-8158In 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.Kristýna ŠťastnáDaniela SumczynskiErkan YalcinMDPI AGarticleantioxidant capacitybiscuitphotochemiluminiscence assayphenolic acidflavonoidflowerChemical technologyTP1-1185ENFoods, Vol 10, Iss 2531, p 2531 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant capacity biscuit photochemiluminiscence assay phenolic acid flavonoid flower Chemical technology TP1-1185
spellingShingle	antioxidant capacity biscuit photochemiluminiscence assay phenolic acid flavonoid flower Chemical technology TP1-1185 Kristýna Šťastná Daniela Sumczynski Erkan Yalcin Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers
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.
format	article
author	Kristýna Šťastná Daniela Sumczynski Erkan Yalcin
author_facet	Kristýna Šťastná Daniela Sumczynski Erkan Yalcin
author_sort	Kristýna Šťastná
title	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_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_sort	nutritional composition, in vitro antioxidant activity and phenolic profile of shortcrust cookies supplemented by edible flowers
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2af44d8e7d1441fdb56c1e696a789105
work_keys_str_mv	AT kristynastastna nutritionalcompositioninvitroantioxidantactivityandphenolicprofileofshortcrustcookiessupplementedbyedibleflowers AT danielasumczynski nutritionalcompositioninvitroantioxidantactivityandphenolicprofileofshortcrustcookiessupplementedbyedibleflowers AT erkanyalcin nutritionalcompositioninvitroantioxidantactivityandphenolicprofileofshortcrustcookiessupplementedbyedibleflowers
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Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers

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