! ______________________________________________ Corresponding author: email: danielastoin@yahoo.com ! " ! # $! %! & ’ 1 Faculty of Food Processing Technology, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” at Timișoara, Calea Aradului 119, RO300645 Timișoara, Romania ( )* + ,-)./ -0 1 ,-). ____________________________________________________________________________________ The problem of functional foods with bioactive components, in general, of substances with natural origin, is more than current for food industry. The seabuckthorn (Hippophaė rhamnoides L.), is a rich source of natural bioactive compounds witch are playing an important role in the prevention of degenerative diseases. Starting from these considerations, aim of this study was to obtain and characterize some functional flour products such as digestive cookies. Were evaluated the sensory, physicchemical and antioxidant properties, of digestive cookies with the addition of 10% fresh sea buckthorn (FSB), dried sea buckthorn fruits powder (DSB) and sea buckthorn syrup (SSB). The results showed that the addition of 10% FSB, DSB and SSB in dough led to the improvement of sensory and physicchemical characteristics of the cookies samples obtained, and consequently to the increase of nutritional value and their antioxidant properties. : cookies formulation, cookies quality, bioactive compounds, sea buckthorn, antioxidant activity, functional products 22222222222222222222222222222222222222222222222222222222222222222222222222222222222222 ) & Together with all other sectors in the food industry, the bakery industry and floury products sector, occupies an important place in the framework of consumer goods manufacturing, mainly due to the fact that bread is a daily consumed, staple food. This is because bakery and floury products, together with all other food products, provide human body a significant part of the necessary substances for the vital activity, maintaining health status and work capacity. In this context, for the moment, new trends in consumer preferences are oriented to new baked and floury goods to the detriment of classic white bread, man’s interest in other specialties other than local or traditional, has increased, and over the last years functional foods and green products have been intensively promoted. As a result, two main currents raised, depending on market segmentation, namely: one directed to "convenient" bakery products type (small and easy to consume products, most of the times prepackaged and with a longer shelflife) characteristic to "fast food" type nutrition, and the other, at the opposite pole, directed to fresh, natural or with benefits to health baked goods, corresponding to a more healthful diet, possibly "slow food” type diet [4, 5]. For this purpose, a series of biochemical, microbiological and nutritional studies, have been carried out, regarding the impact of the diet based on bioactive components functional food, on the quality