## 3 Results
### Antioxidant Activity of Raspberry Pomace-Enriched Wafers  
The following relationship was observed in all samples obtained from wafers enriched with freeze-dried raspberry pomace: the ability of the ethanol extracts to neutralize the ABTS** radical increased with the increasing concentration of pomace (Figure 3a). All wafer variants showed a significant increase in the % inhibition of ABTS**, compared to the control sample, for which this value was only 30.11 \(\upmu\)mol TE/100 g dw. The highest antiradical activity was found in the RP-75 sample--669.77 \(\upmu\)mol TE/100 g d.w. The PBS extracts showed a much smaller increase in ABTS** inhibition. The lowest value was obtained in the control variant--26.41 \(\upmu\)mol TE/100 g d.w., while the highest antiradical activity was determined in the sample with the highest concentration of pomace (RP-75)--348.62 \(\upmu\)mol TE/100 g d.w. All wafer variants obtained in the process of simulated digestion showed a significant increase in the % inhibition of ABTS**, compared to the control sample (C), where the value was determined at the level of 334.36 \(\upmu\)mol TE/100 g d.w. The highest anti-radical activity was observed in sample RP-75 (688.78 \(\upmu\)mol TE/100 g d.w.), which was also the highest result among all tested samples. The comparison of the types of extracts showed the highest anti-radical activity against ABTS** of the wafer samples subjected to the in vitro digestion process. In the case of the sample containing the highest concentration of pomace (RP-75), the results were comparable to the values obtained for the ethanol extracts; however, the values were twice as high as in the case of the PBS extracts. The ability to neutralize DPPH free radicals is shown in Figure 3b. In all wafer variants enriched with freeze-dried raspberry pomace, the ability of the ethanol extracts to neutralize the DPPH radical increased with the increasing concentration of pomace. The ethanol extract from the wafers with the highest addition of the lyophilize neutralized the DPPH radical almost 10 times more effectively than the control extract. In turn, the relationship between the concentration of the additive and the antioxidant capacity in the case of the buffer extracts was not directly proportional. The highest capacity to neutralize the DPPH radical (157.44 umol Trolox/100 g d.w.) was determined in the RP-75 sample. In the case of the other enriched variants, the values ranged from 61.89 to 97.95 umol Trolox/100 g d.w. All fortified wafer samples subjected to the simulated in vitro digestion process showed much stronger anti-radical abilities compared to the control. The RP-75 sample was characterized by the highest anti-radical activity--303.05 umol of Trolox/100 g of d.w. Comparable levels of anti-radical activity against DPPH were obtained for the ethanol extracts and the simulated in vitro digestion trials. The PBS extracts showed two times lower antioxidant activity. Figure 3: Antioxidant properties of wafers fortified with freeze-dried raspberry pomace: (**a**) ability to neutralize ABTS\({}^{\bullet+}\) radicals, (**b**) ability to neutralize DPPH\({}^{\bullet}\) radicals, (**c**) ability to chelate iron ions (CHP), (**d**) reduction power (RP). C—wafers without raspberry pomace (control), RP-10–RP-75—wafers with 10% to 75% raspberry pomace addition, respectively. All values are mean \(\pm\) standard deviation for triplicate experiments. Means with different small letters show significant differences between samples with different % of supplementation (red—EOH, orange—PBS, green—DIG) at \(p\leq\) 0.05. Values denoted by the different capital letters are statistically different within the same sample but between the different types of the extract (\(p<0.05\)). The increase in the concentration of the added raspberry pomace increased the Fe2+ chelating capacity of the ethanol extracts (Figure 3c).