Medicinal plants as functional ingredients in formulation of cookies

Abstract

Medicinal plants are a rich source of secondary biomolecules, many of which exhibit significant pharmacological effects. Being natural ingredients, they appeal to many consumers who are seeking added value products. "Vitalplant" mixture (Frangulae cortex (35%), Menthae piperitae folium (20%), Carvi fructus (20%), Petroselini fructus (25%)) was composed of the plants which have been known to stimulate digestion. As these plants present a rich source of plant phenolics at the same time, the objective of this work was to assess the potential of "Vitalplant" mixture to retard the process of lipid oxidation in formulated cookies. In the experiment which lasted for 6 weeks, the cookies with different levels of addition (2%, 4%, and 6%) of "Vitalplant" extract and powder were tested for their free radical-scavenging activity using DPPH radical scavenging activity test, and for the extent of lipid oxidation by TBARS assay, every 7 days. "Vitalplant" addition improved antioxidant activity and oxidative stability of the cookies dose-dependently. In comparison with extracts, powder addition has been shown to be more efficient form of application of "Vitalplant" mixture. Regarding the obtained results, "Vitalplant" mixture has a potential as an ingredient for functional food formulations.