Table 3 Total content and qualitative composition of polyphenols (µg/g) in shortcrust pastry cookies enriched with bee products determined by HPLC-DAD-MS.

Phenolic acids

 Chlorogenic acid

2.33 ± 0.06^c

2.10 ± 0.03^c

2.05 ± 0.01^c

2.33 ± 0.02^c

3.19 ± 0.01^b

3.88 ± 0.07^a

3.94 ± 0.13^a

 p-coumaric acid

nd

35.71 ± 0.01^c

35.84 ± 0.04^c

36.18 ± 0.05^b

35.50 ± 0.01^d

35.77 ± 0.03^c

36.65 ± 0.08^a

 Syringic acid

3.00 ± 0.04^f

4.50 ± 0.05^cd

4.65 ± 0.09^c

3.90 ± 0.05^e

5.44 ± 0.08^a

4.25 ± 0.01^d

5.17 ± 0.08^b

 Benzoic acid

nd

nd

nd

14.71 ± 0.25^c

nd

17.69 ± 0.14^b

37.79 ± 0.23^a

 Ferulic acid

63.26 ± 0.02^e

63.47 ± 0.03^cd

63.55 ± 0.06^c

63.78 ± 0.03^b

63.32 ± 0.02^de

63.80 ± 0.04^b

64.05 ± 0.05^a

Flavonoids

 Quercetin

nd

58.53 ± 0.06^c

60.06 ± 0.13^b

63.57 ± 0.13^a

58.27 ± 0.01^c

60.01 ± 0.10^b

63.98 ± 0.07^a

 Rutin

19.67 ± 0.01^f

23.63 ± 0.04^e

25.65 ± 0.06^d

32.15 ± 0.05^c

32.32 ± 0.08^c

44.37 ± 0.05^b

67.20 ± 0.04^a

 Naringenin

nd

64.01 ± 0.03^f

65.15 ± 0.03^e

67.45 ± 0.05^d

66.66 ± 0.03^c

69.59 ± 0.05^b

75.37 ± 0.11^a

 Apigenin

nd

nd

5.26 ± 0.02^b

5.64 ± 0.08^a

nd

nd

nd

 TPI

88.27 ± 0.14^g

251.94 ± 0.26^f

262.21 ± 0.08^e

289.72 ± 0.51^d

264.71 ± 0.07^c

299.36 ± 0.19^b

354.09 ± 0.71^a