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Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

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Abstract

In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.

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Acknowledgements

The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) for their financial support to this research project (Project No: TOVAG 110 O 060).

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Authors and Affiliations

  1. Faculty of Agriculture, Department of Food Engineering, Uludag University, Gorukle Campus, 16059, Bursa, Turkey

    Yasemin Sahan & Duygu Gocmen

  2. Faculty of Agriculture and Natural Sciences, Department of Agricultural Biotechnology, Duzce University, Duzce, Turkey

    Emine Aydin

  3. Faculty of Natural Sciences, Architecture and Engineering, Department of Food Engineering, Bursa Technical University, Bursa, Turkey

    Ayse Inkaya Dundar

  4. School of Tourism and Hotel Management, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe/Kocaeli, Turkey

    Dilek Dulger Altiner

  5. The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory, (TUBITAK BUTAL), Bursa, Turkey

    Guler Celik

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  1. Yasemin Sahan
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  2. Emine Aydin
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  3. Ayse Inkaya Dundar
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  4. Dilek Dulger Altiner
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  5. Guler Celik
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  6. Duygu Gocmen
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Correspondence to Yasemin Sahan.

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Sahan, Y., Aydin, E., Dundar, A.I. et al. Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Sci Biotechnol 28, 1401–1408 (2019). https://doi.org/10.1007/s10068-019-00589-6

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  • DOI: https://doi.org/10.1007/s10068-019-00589-6

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