Exploration of Foods and Foodomics

Table 7. Antioxidant activity of cookies.

Sample	Extract 1	Extract 2	Sum of extracts
ABTS (µmol 100 g^–1)
Control	13.92 ± 3.31^c	410.15 ± 17.50^a	424.07 ± 15.91^b
LPP-2	50.45 ± 5.27^b	333.13 ± 6.77^b	383.58 ± 1.58^b
LPP-4	95.96 ± 7.29^a	411.23 ± 20.29^a	507.19 ± 20.43^a
LPP-6	101.43 ± 14.69^a	398.68 ± 28.88^a	500.11 ± 22.70^a
LPP-8	115.21 ± 8.40^a	390.53 ± 48.60^a	505.74 ± 43.65^a
LPP-10	108.68 ± 24.56^a	400.52 ± 30.71^a	509.20 ± 25.34^a
FRAP (µmol 100 g^–1)
Control	41.03 ± 7.73^c	378.24 ± 27.13^c	419.27 ± 32.14^d
LPP-2	50.06 ± 1.89^c	409.60 ± 63.65^bc	459.66 ± 61.78^d
LPP-4	128.28 ± 7.63^b	459.75 ± 19.13^ab	588.04 ± 12.27^c
LPP-6	223.03 ± 39.33^a	440.53 ± 48.45^abc	663.56 ± 22.71^bc
LPP-8	288.20 ± 43.55^a	441.45±13.55^abc	729.65 ± 33.90^ab
LPP-10	288.72 ± 68.17^a	499.96 ± 50.90^a	788.69 ± 113.31^a

Return to article view

Different letters in the column indicate a significant difference (p < 0.05). LPP: lemon peel powder; LPP-2: 2%; LPP-4: 4%; LPP-6: 6%; LPP-8: 8%; LPP-10: 10%.

Declarations

Acknowledgments

The authors would like to thank Prof. Dr. Cemalletin Baltacı for technical assistance in vitamin C analysis.

Author contributions

AÇ: Conceptualization, Investigation, Methodology. Hİ: Conceptualization, Investigation, Writing—original draft, Writing—review & editing, Supervision, Formal analysis, Visualization. Both authors read and approved the submitted version.

Conflicts of interest

The authors declare that there are no conflicts of interest.

Ethical approval

Ethics committee approval was obtained from the Gümüşhane University Ethics Commission (Date: 29/09/2021; number:2021/6) for sensory analysis.

Consent to participate

Informed consent to participate in the study was obtained from all participants for sensory analysis.

Consent to publication

Not applicable.

Availability of data and materials

The supporting data for the findings are available from the corresponding author upon reasonable request.

Funding

Not applicable.

Copyright

Publisher’s note

Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

References

Ajila C, Leelavathi K, Prasada Rao U. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J Cereal Sci. 2008;48:319–26. [DOI]

Martins Z, Pinho O, Ferreira I. Food industry by-products used as functional ingredients of bakery products. Trends Food Sci Technol. 2017;67:106–28. [DOI]

Srivastava P, Indrani D, Singh RP. Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits. Int J Food Sci Nutr. 2014;65:827–33. [DOI] [PubMed]

Irigoytia MB, Irigoytia K, Sosa N, de Escalada Pla M, Genevois C. Blueberry by-product as a novel food ingredient: physicochemical characterization and study of its application in a bakery product. J Sci Food Agric. 2022;102:4551–60. [DOI] [PubMed]

Melini V, Melini F, Luziatelli F, Ruzzi M. Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products. Antioxidants. 2020;9:1216. [DOI] [PubMed] [PMC]

Tyagi P, Chauhan AK, Aparna. Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants. LWT. 2020;130:109639. [DOI]

Usman M, Ahmed S, Mehmood A, Bilal M, Patil PJ, Akram K, et al. Effect of apple pomace on nutrition, rheology of dough and cookies quality. J Food Sci Technol. 2020;57:3244–51. [DOI] [PubMed] [PMC]

Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, et al. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. Foods. 2019;8:561. [DOI] [PubMed] [PMC]

TARASEVIČIENĖ Ž, ČECHOVIČIENĖ I, JUKNIŪTĖ K, ŠLEPETIENĖ A, PAULAUSKIENĖ A. Qualitative properties of cookies enriched with berries pomace. Food Sci Technol. 2021;41:474–81. [DOI]

10.

Theagarajan R, Malur Narayanaswamy L, Dutta S, Moses JA, Chinnaswamy A. Valorisation of grape pomace (cv. Muscat) for development of functional cookies. Int J Food Sci Technol. 2019;54:1299–305. [DOI]

11.

Carlos Santos N, Rafael de Medeiros Santos Ê, Leal Barros S, Duarte Almeida R, Lucas Jacinto Almeida R, Mirtes de Alcântara Silva V, et al. Technological use of kiwi (cv. hayward) shell for elaboration of cookie-type biscuits. Int J Dev Res. 2019;9:28852–57. [DOI]

12.

Obafaye RO, Omoba OS. Orange peel flour: A potential source of antioxidant and dietary fiber in pearl-millet biscuit. J Food Biochem. 2018;42:e12523. [DOI]

13.

Ismail T, Akhtar S, Riaz M, Ismail A. Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies. Int J Food Sci Nutr. 2014;65:661–6. [DOI] [PubMed]

14.

González-Molina E, Domínguez-Perles R, Moreno DA, García-Viguera C. Natural bioactive compounds of Citrus limon for food and health. J Pharm Biomed Anal. 2010;51:327–45.

15.

Sadat S, Fakoor Janati SS, Beheshti R, Feizy J, Fahim N. Chemical composition of lemon (citrus limon) and peels its considerations as animal food. GIDA. 2012;37:267–71.

16.

Imeneo V, Romeo R, Gattuso A, De Bruno A, Piscopo A. Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace. Foods. 2021;10:2460. [DOI] [PubMed] [PMC]

17.

Roy J, Roy S, Ali MJ, Hossain MR, Sarker MSH. Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits. J Food Eng Technol. 2021;10:9–18. [DOI]

18.

Pestorić M, Škrobot D, Žigon U, Šimurina O, Filipčev B, Belović M, et al. Sensory profile and preference mapping of cookies enriched with medicinal herbs. Int J Food Prop. 2016;20:350–61. [DOI]

19.

Vitali D, Dragojević IV, Šebečić B. Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits. Food Chem. 2009;114:1462–9. [DOI]

20.

İlyasoğlu H, Arslan Burnaz N, Arpa Zemzemoğlu TE. Flaxseed and Cornelian cherry: Development of a functional cookie using response surface methodology. J Food Process Preserv. 2022;46:e46. [DOI]

21.

Gorinstein S, Martı́n-Belloso O, Park Y, Haruenkit R, Lojek A, Ĉı́ž M, et al. Comparison of some biochemical characteristics of different citrus fruits. Food Chem. 2001;74:309–15. [DOI]

22.

Sir Elkhatim KA, Elagib RAA, Hassan AB. Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits. Food Sci Nutr. 2018;6:1214–9. [DOI] [PubMed] [PMC]

23.

Gómez-Mejía E, Rosales-Conrado N, León-González ME, Madrid Y. Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols. Food Chem. 2019;295:289–99. [DOI] [PubMed]

24.

Czech A, Malik A, Sosnowska B, Domaradzki P. Bioactive Substances, Heavy Metals, and Antioxidant Activity in Whole Fruit, Peel, and Pulp of Citrus Fruits. Int J Food Sci. 2021;2021:6662259. [DOI] [PubMed] [PMC]

25.

Blanco Canalis MS, Baroni MV, León AE, Ribotta PD. Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties. Food Chem. 2020;333:127464. [DOI] [PubMed]

26.

Alam MJ, Akter S, Afroze S, Islam MT, Sayeem EH. DEVELOPMENT OF FIBER AND MINERAL ENRICHED COOKIES BY UTILIZATION OF BANANA AND BANANA PEEL FLOUR. J Microbiol Biotechnol Food Sci. 2020;10:329–34. [DOI]

27.

Bora P, Ragaee S, Abdel-Aal EM. Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products. LWT. 2019;112:108225. [DOI]

28.

de Toledo NMV, Nunes LP, da Silva PPM, Spoto MHF, Canniatti-Brazaca SG. Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects. Int J Food Sci Technol. 2017;52:1185–92. [DOI]

29.

Pineli LDLDO, de Carvalho MV, de Aguiar LA, de Oliveira GT, Celestino SMC, Botelho RBA, et al. Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT. 2015;60:50–5. [DOI]

30.

Larrea M, Chang Y, Martinez-Bustos F. Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT. 2005;38:213–20. [DOI]

31.

Ramírez-Maganda J, Blancas-Benítez FJ, Zamora-Gasga VM, García-Magaña MDL, Bello-Pérez LA, Tovar J, et al. Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product. Food Res Int. 2015;73:117–23. [DOI]

32.

Arun KB, Persia F, Aswathy PS, Chandran J, Sajeev MS, Jayamurthy P, et al. Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies. J Food Sci Technol. 2015;52:6355–64. [DOI] [PubMed] [PMC]