Table 2.

Polyphenolic composition of shortcrust cookies supplemented with different concentrations of freeze-dried aqueous rosemary extract and baked under different air humidity conditions at 170 °C

Extract concentration in shortcrust cookies (%)	(mg 100 g−1 s.s.)
	Dry air				Humid air (90%)
	Rosmarinic acid	Carnosic acid	Caffeic acid	Vanillic acid	Rosmarinic acid	Carnosic acid	Caffeic acid	Vanillic acid
Control sample	nd	nd	0.125aA ± 0.005	nd	nd	nd	0.169aB ± 0.004	nd
0.1	0.166aA ± 0.010	nd	0.236bA ± 0.005	0.604aA ± 0.010	0.142aB ± 0.005	nd	0.196bB ± 0.006	0.967aB ± 0.003
0.2	0.316bA ± 0.009	nd	0.237bA ± 0.007	1.249bA ± 0.011	0.529bB ± 0.006	0.128a ± 0.007	0.343cB ± 0.008	1.389bB ± 0.008
0.5	1.919cA ± 0.007	0.288A ± 0.006	0.414cA ± 0.009	1.383cA ± 0.010	1.525cB ± 0.006	0.130aB ± 0.004	0.374 dB ± 0.008	3.294cB ± 0.011

Data are presented as mean ± SD (n = 3)

Control sample-shortcrust cookies without rosemary extract

Within each row values marked with superscript small letters differ significantly (p < 0.05)—compare changes between different concentrations of rosemary extract under the same air humidity conditions

Within each row values marked with superscript capital letters differ significantly (p < 0.05)—compare changes between the same concentrations of rosemary extract under different air humidity conditions