Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

  • Yasemin SahanEmail author
  • Emine Aydin
  • Ayse Inkaya Dundar
  • Dilek Dulger Altiner
  • Guler Celik
  • Duygu Gocmen


In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.


Oleaster flour Cookie Bakery Fortification Antioxidant capacity 



The authors would like to thank The Scientific and Technological Research Council of Turkey (TUBITAK) for their financial support to this research project (Project No: TOVAG 110 O 060).


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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Yasemin Sahan
    • 1
    Email author
  • Emine Aydin
    • 2
  • Ayse Inkaya Dundar
    • 3
  • Dilek Dulger Altiner
    • 4
  • Guler Celik
    • 5
  • Duygu Gocmen
    • 1
  1. 1.Faculty of Agriculture, Department of Food EngineeringUludag UniversityBursaTurkey
  2. 2.Faculty of Agriculture and Natural Sciences, Department of Agricultural BiotechnologyDuzce UniversityDuzceTurkey
  3. 3.Faculty of Natural Sciences, Architecture and Engineering, Department of Food EngineeringBursa Technical UniversityBursaTurkey
  4. 4.School of Tourism and Hotel Management, Department of Gastronomy and Culinary ArtsKocaeli UniversityKartepe/KocaeliTurkey
  5. 5.The Scientific and Technological Research Council of Turkey, Bursa Test and Analysis Laboratory, (TUBITAK BUTAL)BursaTurkey

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