Antioxidant properties of buckwheat enriched gluten-free cookies

In the present study new formulations were made for gluten-free cookies based on mixtures of rice and light buckwheat flour, in the proportions of 90:10, 80:20, and 70:30. The gluten-free cookies were investigated for their total phenolic content, antioxidant activity (AOA) by β-carotene bleaching method, reducing power, scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radicals, and chelating activity on Fe2+. From the examined levels of substitution, cookies with 30% of buckwheat flour showed the highest antioxidant activity except in the chelating activity on Fe2+ assay. Overall, light buckwheat flour represents a potential rich source of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free cookies.