N ‐Galloyl hydrazone as a functional ingredient for gluten‐free muffins

BACKGROUND Synthetic antioxidants are essential in the food industry, prized for their diverse sources, affordability, and effectiveness in enhancing stability and extending shelf life. Hydrazone derivatives are gaining attention for their intriguing pharmacological properties and potential as functional food components. Incorporating these derivatives can significantly boost oxidative stability, leading to healthier and more resilient food options. RESULTS This study deals with the addition of five N ‐galloyl hydrazones ( N GHs) to gluten‐free muffins in order to enrich them with antioxidant properties. N GHs were subjected to SwissADME and pkCSM in silico calculations to get insight into their toxicity and pharmacokinetic features. In vivo genotoxic potential of N ‐galloyl hydrazones fortified muffins ( N GH‐FMs) in concentrations of 50 and 100 mg/mL of a standard Drosophila food was assessed in third instar larvae of Drosophila melanogaster by the alkaline comet assay. The results showed that none of the tested products was capable of exerting genotoxic effect at 50 mg/mL. The addition of some N GHs ( 1 – 3 ) in gluten‐free muffins prompted an increase in antioxidant capacity in all applied concentration (up to 194.4% and 289.6%, compared to gallic acid and Trolox, respectively), whilst the influence of the other N GHs (4 and 5) strongly depended on the applied concentration. CONCLUSION The synthesized hydrazone derivatives are recognized as effective antioxidants, suggesting their potential use as additives in the formulation of functional foods, pending further testing.