The aim of this work was to identify and quantify the bioaccesible phenolic compounds and evaluate their relationship with the antioxidant properties of three different cookies formulated with 10.5% peach pulp incorporation and 50% fat or added-sucrose reduction. Peach pulp and dietary fiber were incorporated in cookie formulation and two levels of fat or sucrose were analyzed. Cookie quality was modified by fruit incorporation and reduction of fat and added-sucrose. Fruit incorporation changed the polyphenol profile and improved antioxidant properties. Most phenolic compounds quantified in both the extracts and the different stages of the simulated digestion were higher in the sucrose/fat reduced samples than in the control samples, which represents a nutritional improvement of the pulp-enriched cookies. Evaluation of the bioaccessibility of polyphenols from cookies showed that a fraction of polyphenol could be absorbed by the small intestine. This fraction ranged between ~21% and ~25%, according to the sample.

这项工作的目的是鉴定和量化可生物利用的酚类化合物，并评估它们与三种不同曲奇的抗氧化性能之间的关系，这些曲奇通过掺入10.5％桃浆并减少50％脂肪或添加蔗糖配制而成。将桃浆和膳食纤维掺入曲奇配方中，并分析了两种水平的脂肪或蔗糖。饼干的品质通过水果掺入以及减少脂肪和添加的蔗糖而得到改善。掺入水果改变了多酚的特性并改善了抗氧化性能。在蔗糖/脂肪减少的样品中，提取物和模拟消化的不同阶段中定量的大多数酚类化合物均比对照样品中的含量更高，这代表了富含果肉的曲奇的营养改善。对曲奇中多酚的生物可及性的评估表明，多酚的一部分可被小肠吸收。根据样本，该分数范围介于〜21％和〜25％之间。