Table 2.
Bioactive compounds in hydrolyzates and fractions with molecular mass <3.0 kDa.
| Samples | Polyphenols (mg gDW) | Flavonoids (µg gDW) | Phenolic Acids (µg gDW) | Peptides (mg gDW) | Reducing Sugar (mg gDW) |
|---|---|---|---|---|---|
| Hydrolyzates | |||||
| Control | 4.77 ± 0.10 aA | 25.38 ± 1.28 aA | 9.03 ± 1.43 aA | 8.91 ± 0.26 aA | 8.10 ± 0.30 aA |
| 0.5 SJW | 4.94 ± 0.17 aA | 26.29 ± 1.02 aA | 13.17 ± 1.27 bB | 10.41 ± 1.12 bB | 8.03 ± 0.43 aA |
| 1.0 SJW | 5.11 ± 0.18 aA | 29.06 ± 0.42 bB | 14.59 ± 0.46 bB | 11.26 ± 0.34 bB | 8.50 ± 0.44 aA |
| Fractions with molecular mass <3.0 kDa | |||||
| Control | 3.90 ± 0.19 aB | 3.09 ± 0.17 aC | 2.58 ± 0.07 aC | 6.48 ± 0.38 aC | 8.09 ± 0.57 aA |
| 0.5 SJW | 4.08 ± 0.28 aB | 3.32 ± 0.52 aC | 2.66 ± 0.36 aC | 6.94 ± 0.49 aC | 8.01 ± 1.07 aA |
| 1.0 SJW | 3.98 ± 0.28 aB | 3.76 ± 0.83 aC | 2.83 ± 0.52 aC | 7.04 ± 0.52 aC | 8.28 ± 0.87 aA |
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. Different capital letters in the same column indicate significant differences for the same indicator (α = 0.05). Different lowercase letters in the same type of samples indicate significant differences for the same indicator (α = 0.05).