PROSPECTS FOR THE USE OF FRENCH MARIGOLD (TAGETES PATULA L.) EXTRACT IN BAKERY PRODUCTION

<ns0:p>The article explores the potential use of an extract derived from French marigold (Tagetes patula L.) flowers in bakery products to enhance their biological and nutritional value. The study is relevant due to growing public interest in maintaining a healthy lifestyle. Metabolic disorders such as type 2 diabetes, cardiovascular diseases, hypertension, obesity, and hyperglycemia are increasingly common. The glycemic index of flour products depends on factors including the type of grain used, the concentration of rapidly assimilated carbohydrates, the presence of grain bran particles, and the inclusion of biologically active compounds, particularly amino acids and polyphenolic substances.The amino acid content of the marigold extract was determined by GC/MS analysis using an Agilent 6890N gas chromatograph with a 5973 detector. Twelve amino acids were identified, with the highest amount of L-proline (138.20 mg/g). Significant amounts of L-aspartic acid and L-glutamic acid were also detected (19.64 mg/g and 21.63 mg/g, respectively). The extract additionally contains glycine (32.15 mg/g) and lysine (8.11 mg/g). The optimal dosage was selected based on physiological requirements. Incorporating 0.021 g of marigold extract per 100 g of bakery product does not affect acidity, crumb porosity, or loaf shape stability. Biologically active compounds in the extract have no significant effect on the flour protein–proteinase complex or on the organoleptic and physicochemical characteristics of the final product.Thus, chemical analysis of Tagetes patula L. inflorescences confirms a high content of valuable compounds, supporting their promising use in the food industry. Adding the extract does not substantially change quality indicators and allows expansion of the functional bakery product assortment.Received 01.11.2025Accepted 11.02.2026</ns0:p>