Małgorzata Przygodzka

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations

Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 μg/kg). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process.

Influence of various spices on acrylamide content in buckwheat ginger cakes

The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat ginger cakes in the same portions. After baking, the acrylamide content was determined by LC/ESI-MS-MS. The results showed a reduction in acrylamide content of up to 23 % in the buckwheat ginger cakes with the addition of nutmeg, fennel, anise, or cloves. A decrease in acrylamide content from 5 % to 11 % was found in the buckwheat ginger cakes with vanilla, cardamom, white pepper, or ginger. By contrast, the acrylamide content in the buckwheat ginger cakes with cinnamon or coriander increased by up to 29 %. No change in the acrylamide content was observed in the buckwheat ginger cakes with star anise or allspice. Only a slight correlation between the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH·) free radical scavenging activity of the added spices and the final acrylamide content in the buckwheat ginger cakes (0.68) was observed. The final acrylamide content was probably influenced not only by the free radical scavenging activity of the spices added, but also by their chemical composition and the reactiveness of particular constituents with synergistic/antagonistic effect in the matrix studied.

Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Evaluation of in vitro inhibitory activity of rye-buckwheat ginger cakes with rutin on the formation of advanced glycation end-products (AGEs).

Abstract In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity were addressed. The cakes were based on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl- -1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

Abstract The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye‐buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity

The total phenolics and flavonoids, rutin, early, advanced and final Maillard reaction products, and antioxidative capacity determined against 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buckwheat ginger cakes enriched with rutin (quercetin rutinoside). The cakes were prepared substituting 30 % of rye flour by light buckwheat flour or flour from roasted buckwheat dehulled grains and employing a dough fermentation-like incubation step. Enrichment of ginger cakes with rutin showed protective effect on lysine blockage, improved antioxidant properties, inhibited the formation of furosine and free fluorescent compounds thus stimulating the Maillard reaction progress towards melanoidin formation. The loss of the nutritional quality of cakes enriched with rutin was related to the formation of fluorescent compounds linked to protein and carboxymethyllysine at an advanced stage of the Maillard reaction. It can be concluded that free fluorescence intermediatory compounds, carboxymethyllysine and browning are the best chemical markers for the characterization of the quality of this novel type of ginger cakes. This study also indicates that rye-buckwheat ginger cakes enriched with rutin can be recommended for wider consumption since daily consumption of 250 g of these cakes may have a prophylactic or therapeutic effect corresponding to typical pharmacological drugs with rutin as the active component.