Šťastná Kristýna, Sumczynski Daniela, Yalcin Erkan
Faculty of Technology, Tomas Bata University in Zlín, Náměstí T.G. Masaryka 5555, 76001 Zlín, Czech Republic.
Faculty of Engineering, Gölköy Campus, Bolu Abant Izzet Baysal University, 14030 Bolu, Turkey.
Foods. 2021 Oct 21;10(11):2531. doi: 10.3390/foods10112531.
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.
在本研究中，对酥皮饼干游离和结合部分的营养成分、酚类化合物及抗氧化活性的变化进行了研究。通过添加诸如卡姆小麦、抹茶、芒果干和茉莉花等成分，粗纤维和中性洗涤纤维的含量分别达到了2.0%和5.0%。酚类化合物含量和2,2-二苯基-1-苦基肼清除活性值也有类似的增加。对于添加抹茶的饼干，以干重计，总酚类化合物含量从1.0毫克没食子酸当量/克提高到4.8毫克没食子酸当量/克，抗氧化活性值从0.5毫克 Trolox 当量/克增加到5.7毫克 Trolox 当量/克。为测定饼干水溶性和不溶性酚类部分的抗氧化活性值，分别采用了光化学发光分析法，结果发现它们分别高达0.8毫克抗坏血酸当量/克和3.2毫克 Trolox 当量/克。所有添加饼干中的主要酚类化合物为新绿原酸、没食子酸和香草酸。
