Oxidative stress plays a key role in the development of chronic diseases, which determines the relevance of the development of multicomponent antioxidant systems based on natural compounds. The aim of the study was a comprehensive evaluation of a lycopene-based dietary supplement (DS) and an investigation of the possibility of its use in flour products. The DS was obtained from tomato and watermelon powders with the addition of plant components; the composition was analyzed spectrophotometrically and chromatographically, and the antioxidant activity was determined using the DPPH method. A high content of lycopene (20.08%) and polyphenolic compounds, which form the antioxidant potential of the system, was established. The antioxidant activity of the DS was 300.0 ± 5.7 μmol Trolox equivalents/g and was statistically lower compared to lycopene concentrate (p < 0.05), reflecting the influence of the multicomponent matrix. The addition of 2–10% of the dietary supplement to the oatmeal cookie recipe affects the product’s organoleptic properties, with the optimal dosage being 5%, which ensures the best sensory perception without degrading the texture. The obtained results demonstrate the potential of using the developed dietary supplement in functional flour product technology.
Zhumaliyeva et al. (Thu,) studied this question.