3.6.1. Extraction of Bioactive Compounds

The biscuits samples (1 g) were ground in a laboratory grinder and shaken with 10 mL of 4:1 ethanol/water (*v*/*v*) for 120 min in a laboratory shaker. Next, the samples were centrifuged at 3000 g for 10 min. The supernatant was stored at −18 ◦C until the next day for further analysis.
