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

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F21%3A63538978" target="_blank" >RIV/70883521:28110/21:63538978 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.mdpi.com/2304-8158/10/11/2531" target="_blank" >https://www.mdpi.com/2304-8158/10/11/2531</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/foods10112531" target="_blank" >10.3390/foods10112531</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

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

  • Original language 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.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2021

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Foods

  • ISSN

    2304-8158

  • e-ISSN

  • Volume of the periodical

    10

  • Issue of the periodical within the volume

    11

  • Country of publishing house

    CH - SWITZERLAND

  • Number of pages

    14

  • Pages from-to

  • UT code for WoS article

    000724886300001

  • EID of the result in the Scopus database

    2-s2.0-85118480389