The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract

The content of free and bound phenolics their antioxidant capacity in cookies enriched by nettle seed flour a phenolic extract, before, during after thermal processing (baking at 180°C for 25 min) were examined. results compare these properties to cookie obtained only from wheat flour, as the control. Better incorporating than extract. During processing, different changes (increase, decrease or retention) occurred, depending on form (free bound), time, applied assays. with more stable other cookies. At end had higher (2.1 2.5 times, respectively), greater (the DPPH RSC 9.2 4.6 reducing power 1.6 3.4 respectively) There are great possibilities using seeds food industry aim obtaining functional product powerful health benefits.