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Phenolic content and antioxidant properties of functional cookies with grape pomace

The aim of this work was to investigate the possibility of producing functional cookies with grape pomace (GP). The content of total phenolic compounds (TPC), total flavonoids (TF), and antioxidant activity (AA) of cookies enriched with GP were determined. In the first experimental set, the wheat flour in the cookies formulation AACC 10 50.05 was replaced by milled GP in proportions of 10, 20 or 30 %. In the other two experimental sets, evaporated or encapsulated extracts were added to the standard cookies formulation in amounts that contained the same phenolic content as the GP substitutes in the first experiment. The liquid GP extracts were obtained with 50 % ethanol and then vacuum evaporated or encapsulated by ionic gelation with sodium alginate (3 %) and calcium chloride (0.25 M). The TPC of the functional cookies ranged from 0.90 to 10.96 mg/gdb, while the TF ranged from 0.27 to 5.70 mg/gdb. The AA determined by ABTS assay (3.44– 44.59 ugTE/gdb) and FRAP assay (0.68–21.16 ugTE/gdb) were well correlated (R > 0.997). The highest effect to increase TPC, TF and AA (FRAP assay) was obtained by adding 30 % GP to cookies compared to control as follows: 14.2-fold, 17.3- fold and 34.4 fold, respectively.

functional cookies ; grape pomace ; phenolic compounds ; antioxidant activity

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