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
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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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
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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
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UT code for WoS article
000724886300001
EID of the result in the Scopus database
2-s2.0-85118480389