{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T16:57:48Z","timestamp":1785430668880,"version":"3.56.0"},"reference-count":20,"publisher":"MDPI AG","issue":"15","license":[{"start":{"date-parts":[[2026,7,25]],"date-time":"2026-07-25T00:00:00Z","timestamp":1784937600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003661","name":"Korea Institute for Advancement of Technology","doi-asserted-by":"publisher","award":["RS-2024-00409639"],"award-info":[{"award-number":["RS-2024-00409639"]}],"id":[{"id":"10.13039\/501100003661","id-type":"DOI","asserted-by":"publisher"}]},{"award":["RS-2024-00409639"],"award-info":[{"award-number":["RS-2024-00409639"]}],"id":[{"id":"https:\/\/ror.org\/015w1qa96","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["RS-2023-00281517"],"award-info":[{"award-number":["RS-2023-00281517"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]},{"award":["RS-2023-00281517"],"award-info":[{"award-number":["RS-2023-00281517"]}],"id":[{"id":"https:\/\/ror.org\/013aysd81","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Phenolic compounds are valued for their antioxidant activity, but their measured response after heating can vary with the surrounding matrix. In this study, dried Cynanchum thesioides (Freyn) K. Schum powder (CTP) was added to a cookie matrix at 0%, 1%, 3%, and 5% (w\/w) to examine phenolic indices, antioxidant activity, and physicochemical changes after baking. CTP affected moisture content, spread ratio, hardness, color, pH, and soluble solids in the baked matrix, whereas density was unchanged. Antioxidant activity increased with increasing CTP level. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2\u2032-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities increased from 8.04% to 46.33% and from 17.02% to 36.43%, respectively, while ferric reducing antioxidant power (FRAP) increased from 6.17 to 23.64 mM FeSO4 equivalents\/g. Total polyphenol content (TPC) increased from 0.66 to 1.46 mg gallic acid equivalents\/g, and total flavonoid content (TFC) increased from 0.20 to 0.85 mg catechin equivalents\/g. These results show that increasing CTP raised the extractable phenolic indices, radical scavenging activity, and reducing capacity measured in the baked samples. The findings establish a formulation-dependent antioxidant response in the final baked products and provide a basis for future compound-specific studies of phenolic retention during processing.<\/jats:p>","DOI":"10.3390\/molecules31152603","type":"journal-article","created":{"date-parts":[[2026,7,27]],"date-time":"2026-07-27T05:49:27Z","timestamp":1785131367000},"page":"2603","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phenolic Indices and Antioxidant Properties of a Thermally Processed Model Matrix Containing Dried Cynanchum thesioides (Freyn) K. Schum Powder"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0000-7191-238X","authenticated-orcid":false,"given":"Tao","family":"Lyu","sequence":"first","affiliation":[{"name":"Department of Nanomaterials and Semiconductor, Hannam University, Daejeon 34430, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2190-1433","authenticated-orcid":false,"given":"Yuchen","family":"Cheng","sequence":"additional","affiliation":[{"name":"Department of Chemistry, Hannam University, Daejeon 34430, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1787-8939","authenticated-orcid":false,"given":"Woonjung","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Nanomaterials and Semiconductor, Hannam University, Daejeon 34430, Republic of Korea"},{"name":"Department of Chemistry, Hannam University, Daejeon 34430, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100915","DOI":"10.1016\/j.cofs.2022.100915","article-title":"Impact of thermal processing on dietary flavonoids","volume":"48","author":"Gao","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Cao, W., Chen, J., Li, L., Ren, G., Duan, X., Zhou, Q., Zhang, M., Gao, D., Zhang, S., and Liu, X. (2022). Cookies fortified with Lonicera japonica Thunb. extracts: Impact on phenolic acid content, antioxidant activity and physical properties. Molecules, 27.","DOI":"10.3390\/molecules27155033"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Kruczek, M., Gumul, D., Korus, A., Buksa, K., and Ziobro, R. (2023). Phenolic compounds and antioxidant status of cookies supplemented with apple pomace. Antioxidants, 12.","DOI":"10.3390\/antiox12020324"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Pinto, D., Moreira, M.M., Vieira, E.F., \u0160varc-Gaji\u0107, J., Vallverd\u00fa-Queralt, A., Brezo-Borjan, T., Delerue-Matos, C., and Rodrigues, F. (2023). Development and characterization of functional cookies enriched with chestnut shells extract as source of bioactive phenolic compounds. Foods, 12.","DOI":"10.3390\/foods12030640"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"P\u0119dziwiatr, D., Lamadrid, M.C., and Wojdy\u0142o, A. (2024). Cookies fortified with polyphenols extracts: Impact on phenolic content, antioxidant activity, inhibition of \u03b1-amylase and \u03b1-glucosidase enzyme, colour and sensory attractiveness. Antioxidants, 13.","DOI":"10.3390\/antiox13091108"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Multisona, R.R., Myszka, K., Kulczy\u0144ski, B., Arnold, M., Brzozowska, A., and Gramza-Micha\u0142owska, A. (2024). Cookies fortified with Clitoria ternatea butterfly pea flower petals: Antioxidant capacity, nutritional composition, and sensory profile. Foods, 13.","DOI":"10.3390\/foods13182924"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Roppolo, P., Buzzanca, C., D\u2019Amico, A., Culmone, A., Tinebra, I., Passafiume, R., Bonacci, S., Farina, V., and Di Stefano, V. (2024). Improvement of antioxidant activity and sensory properties of functional cookies by fortification with ultrasound-assisted hot-air-drying blackberry powders. Foods, 13.","DOI":"10.3390\/foods13152402"},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Costantini, L., Di Matteo, G., Felli, M., Savatin, D.V., Mannina, L., and Merendino, N. (2024). Evaluation of the phenolic components, fiber content, antioxidant activity, and prebiotic capacity of a shortbread cookie fortified with hazelnut skin waste. Foods, 13.","DOI":"10.3390\/foods13233814"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e30884","DOI":"10.1016\/j.heliyon.2024.e30884","article-title":"Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid","volume":"10","author":"Ngo","year":"2024","journal-title":"Heliyon"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1007\/s44187-024-00148-x","article-title":"Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder","volume":"4","author":"Kausar","year":"2024","journal-title":"Discov. Food"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"100202","DOI":"10.1016\/j.nfs.2024.100202","article-title":"Effects of storage of cookies containing xylitol or sucrose on their fluorescent, antioxidative and browning properties","volume":"37","author":"Rutkowska","year":"2024","journal-title":"NFS J."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Lyu, T., and Kim, W. (2024). Study on bioactive components of aromatic Cynanchum thesioides (Freyn) K. Schum by solvent fractionation. Plants, 13.","DOI":"10.20944\/preprints202410.0233.v1"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1841","DOI":"10.1021\/jf030723c","article-title":"The chemistry behind antioxidant capacity assays","volume":"53","author":"Huang","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"997","DOI":"10.1021\/acs.jafc.5b04739","article-title":"Antioxidant activity\/capacity measurement. I. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays","volume":"64","author":"Apak","year":"2016","journal-title":"J. Agric. Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"4290","DOI":"10.1021\/jf0502698","article-title":"Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements","volume":"53","author":"Prior","year":"2005","journal-title":"J. Agric. Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1199","DOI":"10.1038\/1811199a0","article-title":"Antioxidant determinations by the use of a stable free radical","volume":"181","author":"Blois","year":"1958","journal-title":"Nature"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1231","DOI":"10.1016\/S0891-5849(98)00315-3","article-title":"Antioxidant activity applying an improved ABTS radical cation decolorization assay","volume":"26","author":"Re","year":"1999","journal-title":"Free Radic. Biol. Med."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/S0076-6879(99)99017-1","article-title":"Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin\u2013Ciocalteu reagent","volume":"299","author":"Singleton","year":"1999","journal-title":"Methods Enzymol."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals","volume":"64","author":"Jia","year":"1999","journal-title":"Food Chem."}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2603\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T04:20:41Z","timestamp":1785212441000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/15\/2603"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,7,25]]},"references-count":20,"journal-issue":{"issue":"15","published-online":{"date-parts":[[2026,8]]}},"alternative-id":["molecules31152603"],"URL":"https:\/\/doi.org\/10.3390\/molecules31152603","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,7,25]]}}}