Quality assessment of experimental cookies enriched with freeze-dried black chokeberry.

Background: The present work was designed to evaluate the influence of incorporating freeze-dried black chokeberry powder on the chemical composition, antioxidant activity and sensory properties of cookies.

Methods: The content of fat, water, total ash, protein and directly reducing sugars, total phenolic content (TPC), DPPH radical scavenging activity, and reducing power (FRAP) was determined in cookies containing a 5, 10 and 15% freeze-dried black chokeberry and control sample. Enriched cookies were prepared by replacing the dough with freeze-dried black chokeberry powder on a weight basis.

Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology.

Background: Chokeberry pomace is a valuable by-product of fruit processing because of its high levels    of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology.

Methods: Response surface methodology was used to evaluate the effect of the concentration of ethanol (in the range of 60–96%) and sonication time (from 10 to 30 min) as independent variables on total phenolic content, antioxidant capacity and total anthocyanin content as the response functions.