Phytochemical content and antioxidant activity of extruded products made from yellow corn supplemented with apple pomace powder

The aimed of this study was quantified total phenols content, flavonoids, and antioxidant activity in extruded ready-to-eat products made from yellow corn added with apple pomace powder. A central composite rotatable experimental design used. variables tested were exit die temperature (140-180 °C), feed moisture (14-20 g/100 g) concentration (0-30 g). effect the process on contents phenols, flavonols, flavanols flavonoids evaluated using response surface methodology. data each fitted to a second-order model determination coefficients ≥ 0.71. product no bagasse showed lowest values phytochemicals but had higher by DPPH. addition increased phytochemical content corn. This makes it possible obtain formulation an food rich phenolic compounds potential contribute prevention oxidative stress, while making use agro-industrial waste juice extraction.