Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies

In this study, cookies were incorporated with three polyphenols (rosmarinic acid, resveratrol, and epicatechin) at two concentrations (0.02% and 0.2%), and baked under three temperatures (150, 170, and 190 °C) to observe their interaction. They didn’t significantly change the cookie texture, but influence the color and pH. Temperature was a significant determinant to affect polyphenols’ stability and accordingly influenced cookies’ antioxidant capacity. 73.4%, 26.7% and 9.9% of rosmarinic acid, resveratrol, and epicatechin remained after baking at 190 °C for 10 min. Two addition levels of polyphenols decreased fluorescent advanced glycation endproducts (AGEs) by 18.58% to 40.29% and 28.60% to 62.05% respectively, while only resveratrol and epiatechin could reduce the level of glyoxal and methylglyoxal in cookies. In addition, we discovered that thermal processing could enhance the cytotoxicity of rosmarinic acid against cancer cells. Thus polyphenols were suggested as beneficial additives for enhancing antioxidant intake and lowering total fluorescent AGEs.