## 3 Resultsand Discussions
### Chemical Analysis of Biscuits with the Addition of Peach Pomace
At maximum substitution percentages (15%), the anthocyanin level also highlighted the highest concentrations, which included 25.43 mg C3 GE 100 g\({}^{-1}\). The observed fluctuations between anthocyanin concentrations clearly indicate the effect of including fruit pomace on the chemical composition of the finished products; thus, increasing the content of pomace, rich in active substances, facilitates higher amounts of bioactive compounds in formulated products. Anthocyanins are considered to be functional compounds. The European Food Safety Authority recommends a daily consumption of between 20 and 150 mg [43]. Regarding formulated products, the Code of Federal Regulations states that a 55 g portion of biscuits containing 15% pomace provides a maximum intake of 13.99 mg [44]. Therefore, to reach the recommended minimum intake of 20 mg, 110 g of biscuits (equivalent to two servings) would be necessary, providing 27.98 mg. For comparison, [PERSON] et al. [45] reported an anthocyanin content of 30.16 mg per 55 g serving of biscuits enriched with 10% grape marc. Anthocyanins are rapidly metabolized and eliminated from the body, and are considered safe and beneficial to health even at higher doses [46; 47]. Clinical studies emphasize that most individuals tolerate the regular intake of 160 mg of anthocyanins twice daily for two months well, with only a small percentage (approximately 4%) reporting minor adverse effects such as gastrointestinal symptoms or eczema [48]. These findings support the idea that anthocyanins can be incorporated into a balanced daily diet without posing a significant risk to consumer health [48]. Regarding the level of sugars, a progression of values is observed, compared to the control sample (39.16 g GluE 100 g\({}^{-1}\)). Biscuits with an addition of 15% pomace register the highest value (46.48 g GluE 100 g\({}^{-1}\)) while biscuits with 5% pomace are distinguished by a content of 45.04 g GluE 100 g\({}^{-1}\). As expected, the control sample exhibited the lowest degree of inhibition (18.77%). Integrating peach pomace into the biscuit recipe at levels of 5-15% progressively increased antiradical activity, rising from 21.46% to 27.21%. A similar trend was observed in a study on bread enriched with peach pomace, with the greatest antiradical activity (42.48%) found in bread containing 15% pomace [49]. [PERSON] et al. [50] found that biscuits containing-lemon pomace exhibited significantly higher antioxidant activity than the control sample. Therefore, the presence of antioxidants can be used to determine or directly create antioxidant capacity during production. Figure 4 shows the FTIR spectra of the experimental biscuits. Although there were slight variations in intensity, the biscuit samples exhibited similar bands, as shown in Table 5. Major bands were observed at 3000 and 2800 cm\({}^{-1}\) in all samples, indicating stretching vibrations of the O-H, N-H, and C-H bonds. Bands found between 1744 and 1646 cm\({}^{-1}\) were attributed to the C-O stretching vibration of an \(\alpha\),\(\beta\)-unsaturated compound. [PERSON] et al. (2020) [51] obtained similar results with cookies enriched with powdered _Tinospora cordiglia_ stems. Bands established at 1100-919 cm\({}^{-1}\) could be attributed to the C-O bond and aliphatic C-N stretching. These bands were of higher intensity in biscuit sample B15 (containing 15% peach pomace) than in the control sample (CC), as it was enriched with peach pomace. These bands are related to the presence of phenolic compounds and glycosides [51], all of which are found in peach pomace. The band at 1366 cm\({}^{-1}\) was also attributed to C-O stretching and C-H and N-H deformation from peach pomace. This was observed in biscuit samples enriched with peach at 1340-1374 cm\({}^{-1}\), but not in the control sample. The FTIR results revealed the presence of many bioactive compounds in the formulated biscuits. Figure 4: FTIR spectra of biscuit samples.