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Antioxidants
Volume 12
Issue 2
10.3390/antiox12020324
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Article

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace

by
Marek Kruczek
1,
Dorota Gumul
1,
Anna Korus
2,
Krzysztof Buksa
1 and
Rafał Ziobro
1,*
1
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
2
Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
*
Author to whom correspondence should be addressed.
Antioxidants 2023, 12(2), 324; https://doi.org/10.3390/antiox12020324
Submission received: 19 December 2022 / Revised: 26 January 2023 / Accepted: 27 January 2023 / Published: 30 January 2023
(This article belongs to the Special Issue Antioxidant Capacity of Phenolic Compounds in Foods, Plants and Related By-Products)
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Abstract

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
Keywords: apple pomace; phenolic profile; antioxidant status; gluten-free cookies; physical features apple pomace; phenolic profile; antioxidant status; gluten-free cookies; physical features

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MDPI and ACS Style

Kruczek, M.; Gumul, D.; Korus, A.; Buksa, K.; Ziobro, R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants 2023, 12, 324. https://doi.org/10.3390/antiox12020324

AMA Style

Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants. 2023; 12(2):324. https://doi.org/10.3390/antiox12020324

Chicago/Turabian Style

Kruczek, Marek, Dorota Gumul, Anna Korus, Krzysztof Buksa, and Rafał Ziobro. 2023. "Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace" Antioxidants 12, no. 2: 324. https://doi.org/10.3390/antiox12020324

APA Style

Kruczek, M., Gumul, D., Korus, A., Buksa, K., & Ziobro, R. (2023). Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants, 12(2), 324. https://doi.org/10.3390/antiox12020324

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