Table 2 Total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (ABTS, DPPH) measured in shortcrust pastry cookies enriched with bee products.

C

0.53 ± 0.02^f

0.68 ± 0.01^c

1.49 ± 0.10^f

1.58 ± 0.07^f

BB3%

0.90 ± 0.02^e

0.72 ± 0.02^c

2.32 ± 0.18^e

2.54 ± 0.09^de

BB5%

0.98 ± 0.05^d

0.73 ± 0.04^c

3.23 ± 0.08^d

2.94 ± 0.05^cd

BB10%

1.42 ± 0.02^b

0.98 ± 0.01^b

4.86 ± 0.41^b

4.00 ± 0.23^b

BP3%

0.84 ± 0.01^e

0.75 ± 0.03^c

2.78 ± 0.24^de

2.47 ± 0.19^e

BP5%

1.07 ± 0.04^c

0.89 ± 0.05^b

3.99 ± 0.02^c

3.35 ± 0.07^c

BP10%

1.71 ± 0.01^a

1.12 ± 0.06^a

7.78 ± 0.18^a

5.62 ± 0.23^a