## 4 Conclusions  
Peach pomace represents a valuable source of bioactive compounds that can supplement nutritional deficiencies in food products. It proves to be a significant source of polyphenols (neochlorogenic, chlorogenic, caffe, sinapic, gallic, and ellagic acid), flavonoids (myricetin and rutin), and anthocyanins. Increasing the concentrations of pomace (5%, 10%, and 15%) led to a proportional increase in biochemicals in fortified biscuits. Biscuits containing 15% peach pomace exhibited the highest concentrations of polyphenols \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & \multicolumn{2}{c}{**Wavenumber (cm\({}^{-1}\))**} & \multicolumn{2}{c}{**Attribution**} \\ \hline
**Control Sample** & \multicolumn{2}{c}{**Biscuits with Added Peach Pomace**} & \multicolumn{2}{c}{**Attribution**} \\
**5\%** & **10\%** & **15\%** & & \\ \hline
3009 & 3009 & 3008 & 3011 & N-H stretching; = C-H groups that are related to olefinbands or unsaturated fatty acids & N-H stretching vibration of CH\({}_{2}\) \\
2922 & 2922 & 2921 & 2922 & Asymmetric stretching vibration of CH\({}_{2}\) \\
2853 & 2853 & 2853 & 2853 & Symmetric stretching vibration of CH\({}_{2}\) \\
1743 & 1744 & 1744 & 1744 & C=O stretching (lipids) \\
1651 & 1646 & 1650 & 1650 & Amide I (C=O stretching) \\
1539 & 1539 & 1540 & 1540 & Amide II (N-H bending, C-N stretching) \\
1456 & 1457 & 1457 & 1456 & CH\({}_{3}\) bending vibration (lipids and proteins) \\  & 1340 & 1374 & 1363 & Stretching C-O, deformation C-H, deformation N-H \\
1231 & 1233 & 1237 & 1238 & Amide III (C-N stretching, N-H bending) \\
1143, 1075 & 1154, 1077 & 1158, 1078 & 1146, 1073 & C-O stretching vibration \\
983 & 984 & 986 & 983 & Stretching OCH\({}_{3}\) \\
848, 790, & 848, 798, & 848, 794, & 848, 797, & Out-of-plane bending vibrations \\
722, 699 & 721, 709 & 709, 700 & 701, 690 & \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Infrared bands of biscuits containing different percentages of peach pomace. (444.04 mg GAE 100 g\({}^{-1}\)), flavonoids (211.11 mg RE 100 g\({}^{-1}\)), anthocyanins (25.43 mg C3 GE 100 g\({}^{-1}\)), sugars (46.48 g GluE 100 g\({}^{-1}\)), and a radical scavenging activity (RSA) of 27.21% compared to the control sample, which had contents of 390.21 mg GAE 100 g\({}^{-1}\), 120.13 mg RE 100 g\({}^{-1}\), 18.78 mg C3 GE 100 g\({}^{-1}\), 39.16 g GluE 100 g\({}^{-1}\) and an RSA of 18.77%. Major absorption bands were observed at 3000 and 2800 cm\({}^{-1}\) in all biscuit samples, indicating stretching vibrations of O-H, N-H, and C-H bonds. Other bands were observed between 1744 and 1646 cm\({}^{-1}\), which are attributed to stretching vibrations of C-O bonds in \(\alpha\),\(\beta\)-unsaturated compounds. The bands observed between 1100 and 919 cm\({}^{-1}\), which were more intense in the biscuit sample containing 15% peach pomace than in the control sample, are attributed to C-O bonds and aliphatic C-N stretching. The band observed at 1366 cm\({}^{-1}\) was only present in the peach-enriched biscuit samples, not the control sample, and is attributed to C-O stretching, as well as C-H and N-H deformation from the peach pomace. Overall, the FTIR results revealed the presence of many bioactive compounds in the formulated biscuits. Given the positive impact on the nutritional value, peach pomace, a residue of the juice processing industry, can be used for the development of new food products for consumers interested in functional and sustainable nutrition. In the future, the integration of pomace into food products will contribute not only to reducing food waste but also to improving consumer health, thus aligning with global sustainability and public health goals. Further studies are needed to investigate the influence of pomace on the technological, sensory, and nutritional properties of products, with the aim of optimizing formulations and ensuring high consumer acceptance.