Table 1.
Phenolic compound content and functional properties of extracts obtained from cookies.
| Sample | Polyphenol Compound Content | Functional Properties | |||
|---|---|---|---|---|---|
| Total Phenolic Content (mg gDW) |
Flavonoids (µg gDW) | Phenolic Acids (µg gDW) | WAC (%) | OAC (%) | |
| Control | 1.97 ± 0.06 a | 2.11 ± 0.30 a | 7.65 ± 0.86 a | 91.45 ± 14.18 a | 162.76 ± 1.59 a |
| 0.5 SJW | 2.11 ± 0.18 b | 2.29 ± 0.27 a | 8.95 ± 1.08 a | 117.26 ± 10.64 a | 161.50 ± 4.86 a |
| 1.0 SJW | 2.32 ± 0.05 b | 4.93 ± 0.47 b | 12.35 ± 0.68 b | 101.70 ± 5.54 a | 161.26 ± 2.75 a |
Control—cookies without St. John’s wort; 0.5 SJW—cookies enriched with 0.5% of St. John’s wort; 1.0 SJW—cookies enriched with 1% of St. John’s wort. All values are mean ± standard deviation for triplicate experiments. All values are mean ± standard deviation for triplicate experiments. Different letters indicate significant differences (α = 0.05).