Vol. 7, Issue 5, Part A (2025)

This study explores the phenolic profile and antioxidant potential of cookies enriched with Spirulina platensis, a microalga known for its functional bioactivity. The growing demand for health-enhancing bakery products has driven interest in incorporating natural antioxidants into widely consumed formats like cookies. Using spectrophotometric and chromatographic techniques, we quantified total phenolic content (TPC), identified individual phenolic compounds, and evaluated antioxidant activity via DPPH and ABTS assays in control and spirulina-fortified samples. Our findings demonstrate a marked increase in both phenolic concentration and radical scavenging capacity following spirulina enrichment, supporting its role in functional bakery product development.