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

摘要

The total phenolics and flavonoids, rutin, c any, advanced and final Maillard reaction products, and antioxidative capacity determined against 2,2'-azinobis-(3-ethylbenzothiazoline-G-sullonate radical cation and superoxide anion radicals were used for the characterization of the quality of novel rye-buakvheat ginger cakes enridied with rut in (quercetin rutiTioside). The cakes were prepared substituting 30 % of rye flour by light buckwheat Ha rur or flour from rc asted buckwheat dehulled grains and employing a dough termentation-like incubation step. Enrichment of ginger cakes with rut in shi)wed protective effect on lysine hbickage, improved antioxidant prc perti(s, inhihitc-A the forTnation of birosine arid free fluorescent compounds thus stimulating the Maillard reaction progress towards melanoidin formation. The loss of the nutritional quality of cakes enriched with rut in WRS related to the formation of fluorescent compounds linked to protein and carboxymethyllysine at an advanced stage of the Maillard reaction. It call be concluded that :free fluorescence intermediatory compounds, carboxymethyllysine and in no are the best chemical markers for the characterizathe quality of this TIOVel type of ginger cakes. This study also indicates that rye-buckwheat ginger cakes enriched with rutin can be recommended for wider consumption since daily consumpof 250 g of these cakes may have a prophylactic or therapeutic effect corresponding to typical pharmacological drugs with rutin as the active component. (C) 2015 Institute of Chernistry, Slovak Academy of Sciences