###### Abstract  
The processing of peaches generates large quantities of by-products, including peels, pomace, and seeds. Despite containing high levels of bioactive compounds with antioxidant properties, these by-products are often discarded as waste, thereby contributing to increased food waste. The present paper aimed to evaluate the total bioactive compound content in peach pomace and biscuits fortified with various concentrations of peach pomace (5%, 10%, and 15%), with a view to utilizing this valuable by-product in functional foods. Compositional analysis revealed that peach pomace is a significant source of polyphenols (1771.64 mg GAE 100 g\({}^{-1}\)), flavonoids (478.99 mg RE 100 g\({}^{-1}\)), and anthocyanins (21.18 mg C3 GE 100 g\({}^{-1}\)), and has a radical scavenging capacity of 40.41%. The FTIR analysis confirmed the presence of multiple functional groups in peach pomace that can be associated with polyphenols, polysaccharides, organic acids, esters, monosaccharides, and structurally bound water. Among the individual phenolic compounds, high concentrations of ruin (8.12 mg 100 g\({}^{-1}\)), chlorogenic acid (3.77 mg 100 g\({}^{-1}\)), and sinapic acid (2.70 mg 100 g\({}^{-1}\)) were recorded. Following the replacement of wheat flour with peach pomace, increases in the content of bioactive compounds were observed. At the maximum level of 15% pomace, the biscuits presented the highest concentrations of polyphenols (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 radical scavenging activity (27.21%). Similar bands were found in the FTIR spectra of the biscuits, indicating the presence of phenolic compounds and glycosides. The 1366 cm\({}^{-1}\) band, which is associated with C-O stretching and C-H and N-H deformation in peach pomace, appeared in the enriched biscuit samples at 1340-1374 cm\({}^{-1}\) but not in the control sample. These results suggest that peach pomace represents an ingredient with significant potential for use in the food industry, having the ability to improve the nutritional value of biscuits. p 2025 1  
widespread globally, biscuits can be noted, which are usually prepared from wheat flour, sugar, and fat [2]. As demonstrated by [PERSON] et al. (2022) [3], the annual per capita biscuit consumption exceeds 10 kg in the United States and other Western European countries, including the United Kingdom. In contrast, this quantity is lower in Southeast Asian countries such as Singapore, Hong Kong, Thailand, and Indonesia, though it still exceeds 4.25 kg per capita. Thanks to advancements in the manufacturing technology, an expanded product range, enhanced accessibility, a prolonged shelf life, and an appealing sensory profile [3; 4], this versatile food can satisfy a wide range of tastes. This makes biscuits a viable food source in emergency situations [3].However, due to the high concentrations of carbohydrates and lipids and the relatively low level of biologically active substances [5], these products do not correspond to current consumption trends as they cannot be considered nutritionally rich foods [6]. The integration of fruit pomace into the manufacturing recipe of food products containing a high amount of white flour, such as biscuits, is a topic of great interest for the food industry [7]. Fruit pomace is highlighted by a high concentration of compounds with a protective role in health, such as polyphenols, flavonoids, anthocyanins, carotenoids, fibers, minerals, and vitamins, thus constituting an essential source of nutrients for the daily human diet [8].