Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

Abstract

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 AE 0.25 kcal%), with low dietary fibre content (50.10 AE 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 AE 8.09 mg%), consisting of resveratrol (54.27 AE 0.79 mg%), epicatechin (43.94 AE 0.90 mg%) and chlorogenic acid (35.70 AE 1.47 mg%). A 2 3 factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders

“…As previously discussed, the bioactive components of GTP are better released when the cell wall of GTP is destroyed. Similar studies reported that the antioxidant activity owed more to phenolic compounds than others [20]. The antioxidant activity of GTP was also significantly correlated (p < 0.05) with total phenolic content, the correlation coefficients (R 2 ) for IC 50 , ABTS •+ scavenging activity, and FRAP were, respectively, −0.8806, 0.9670 and 0.8166.…”

Study on the effects of sugar alcohols and Angelica keiskei flour on cookie quality, antioxidant, and nutrition

“…The 2,2‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical cation scavenging activity was determined according to a previously reported method (Abreu et al., 2019). Briefly, 50 ml of 7 mM ABTS solution was mixed with 50 ml of 2.45 mM potassium persulfate solution, and the mixture was shaken and then kept at ambient temperature for 16 hr in the dark.…”

“…The measurement of ferric reducing antioxidant power (FRAP) was conducted using the method of Abreu et al. (2019). The FRAP reaction solution was prepared by mixing 0.3 M sodium acetate buffer (pH 3.6), 10 mM 2,4,6‐tripyridyl‐triazine (TPTZ) solution prepared with 40 mM HCl, and 20 mM FeCl 3 solution in a ratio of 10:1:1 (v/v/v).…”

Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin)

“…The reaction mixture was turned completely and left in the dark at controlled temperature for 60 min. The absorbance of the blend assays was measured applying a spectrophotometer (Turner 340) at 515 nm in triplicate (Abreu et al, 2019).…”

“…The parameters included in the analysis were appearance, taste, texture, and overall impression. The methodology used a hedonic scale of nine points ranging from 1 (not very liking) to 9 (really enjoyed) (Abreu et al, 2019). Sensory analyses were performed in the Laboratory of Sensory Analysis of Federal University of the State of Rio de Janeiro (LASEN).…”