ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

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

Małgorzata Przygodzka and Henryk Zieliński

Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-748 Olsztyn 5, Poland

E-mail: h.zielinski@pan.olsztyn.pl

Abstract: The total phenolics and flavonoids, rutin, early, advanced and finalMaillard 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.

Keywords: rye-buckwheat ginger cakes – available lysine – phenolics – rutin – Maillard reaction products – antioxidant capacity

Full paper is available at www.springerlink.com.

DOI: 10.1515/chempap-2015-0217

Chemical Papers 70 (3) 333–342 (2016)