## 4 Discussion
In spite of this difficulty, we have found a paper which states that fructan loss caused by the baking process in bakery products ranges from 35% to 47% and depends on the harvest of the product, as well as on the companies that produce the inulin powder from Jerusalem arithokes, while fructose production after hydrolysis ranges from 11% to 45.8% [50]. It is worth noting that despite the relevance of studying prefabricated products with a high content of antioxidants or that are beneficial to people's health, no studies on products similar to those analyzed in this research work have been found. After conducting a search in PubMed, we only found studies on the antioxidant activity of Maqui extracts or the antioxidant activity of Maqui and/or Calafate fruits, but no research on the value that these berries provide to bakery and confectionery products was found. However, research has been conducted on the preparation of beverages and juices, mainly on Maqui-based beverages. One of these studies was about a liquor into which Maqui berry had been incorporated. The results obtained from the FRAP assay showed an increase in antioxidant activity during the first 30 days that remained stable in the following days until the end of the study (5.35 \(\pm\) 0.26 and 13.99 \(\pm\) 0.74 mM Trolox for the control product and the Maqui product, respectively) [51], while in our study including muffins supplemented with Maqui, we obtained a value of 12.03 \(\pm\) 1.13 umol TE/g in the analysis conducted using the same assay (FRAP). On the other hand, the ORAC assay conducted in the study that discussed the Maqui-based liquor showed an increase throughout maceration, reaching final values of 25.37 \(\pm\) 3.37 and 48.41 \(\pm\) 3.08 mM Trolox for the control product and the Maqui product, respectively [52], while our product obtained 90.69 \(\pm\) 5.41 umol TE/g for the Maqui product. Most studies on beverages and juices have reported and identified the presence of anthocyanins, flavones, and other compounds, which demonstrates that the use of berries from Southern Chile enhance the nutritional value and antioxidant activity of juices [52; 53; 54]. With respect to folates, in the year 1951, Decree 1934 was enacted in Chile, which established that flour must be fortified with iron, calcium, and vitamins of the B-complex. Subsequently, in 1999, the regulation was modified, requiring mills to implement the mandatory addition of folic acid to wheat flour in a concentration of 2.2 mg/kg [55; 56]. This measure contributes to the improvement of nutritional value and folate contribution of wheat flour-based products. A study published in the book _Nutrition and an active life: from knowledge to action_ by the Pan American Health Organization (PAHO), in which researchers analyzed bread by purchasing 1 kg of bread at 50 different bakeries from the Metropolitan Region of Chile, reported that the folate content of 100 bread samples was 202 \(\pm\) 94 \(\upmu\)g/100 g of product. From the 100 samples, it was found that nine contained less than 37 \(\upmu\)g of folic acid/100 g; researchers drew the conclusion that these nine bread samples were prepared with unfortified flour [57]. [PERSON] conducted research that analyzed bakery products, cereals, and legumes. The study revealed either similar results or values well below those shown in the Chilean bread analysis. It was found that bakery products had a folate content of 14 \(\upmu\)g/100 g when made from rye flour (whole grain rye flour) and 88 \(\upmu\)g/100 g in the case of crispspread [58]. It should be mentioned that the products analyzed in this study were prepared using wheat flour obtained from a market located in the city of Murcia, Spain.