The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract

The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and a nettle seed phenolic extract, before, during and after thermal processing (baking at 180 degrees C for 25 min) were examined. The results compare these properties to a cookie obtained only from wheat flour, as the control. Better results were obtained by incorporating nettle seed flour than nettle seed extract. During thermal processing, different changes of phenolic content and antioxidant capacity (increase, decrease or retention) occurred, depending on the form of the phenolics (free or bound), thermal processing time, the cookie and applied antioxidant assays. The free and bound phenolics in the cookie with seed flour were more stable than in the other cookies. At the end of the thermal processing, the cookie with nettle seed flour had a higher content of free and bound phenolics (2.1 and 2.5 times, respectively), and greater antioxidant capacity (the DPPH RSC of free and bound phenolics 9.2 and 4.6 times, and of reducing power 1.6 and 3.4 times, respectively) than the control. There are great possibilities of using nettle seeds in the food industry with the aim of obtaining a functional product with powerful health benefits.

Automated summary

The content of free and bound phenolics and their antioxidant capacity in cookies enriched by nettle seed flour and extract were studied before, during and after thermal processing. The results showed that the cookies with nettle seed flour had higher stability and antioxidant capacity compared to other cookies, with increased content of free and bound phenolics after thermal processing.