Main Article Content
antioxidant capacity, flavonoids, rye-buckwheat cakes, storage, total phenolics, spices
The long-term storage of cakes may affect their functional and physicochemical properties. In this study, we investigated changes in the antioxidant capacity and polyphenols content of rye-buckwheat cakes with selected spices, e.g. cloves, nutmeg, cinnamon, vanilla, allspice and a commercial blend of spices, during their 18-month storage at 23°C, 60% humidity. Measurements were performed after each 6 months. During storage, chemical markers decreased considerably. The observed decrease in the antioxidant capacity was highly correlated with contents of total phenols, flavonoids and rutin. The use of cloves, cinnamon and a spice mix in rye-buckwheat recipe offered a higher functionality of cakes.
Bajaj Sh., Urooj A. and Prabhasankar P. 2006. Effect of incorporation of mint on texture, color and sensory parameters of biscuits. Int. J. Food Prop.9:691.
Basuny A.M., Nasef S.L., Mahmoud E.A.M., and Arafat S.M.2011. Use of medicinal and aromatic plants for increasing quality of some bakery products. Banat’s J. Biotech. 4:76.
Buchner N., Krumbein A., Rohn S. and Kroh L.W. 2006. Effect of thermal processing on the flavonols rutin and quercetin. Rapid Comm. Mass Spectr. 20:3329.
Dadáková E., Vrchotová N., Chmelová Š. and Šerá B. 2011. The stability of rutin and chlorogenic acid during the processing of black elder (Sambucus nigra) inflorescence. Acta Alim. 40:327.
Dar B.N., Sharma S. and Nayik G.A. 2016. Effect of storage period on physiochemical, total phenolic content and antioxidant properties of bran enriched snacks. J. Food Measurem. Character. 10:755.
Dziki D., Rózylo R., Gawlik-Dziki U. and Swieca D. 2014. Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds. Trends Food Sci. Technol.40:46.
Embuscado M.E. 2015. Spices and herbs: natural sources of antioxidants-a mini review. J. Funct. Foods 18:811.
Holtekjølen A.K., Bævre A.B., Rødbotten M., Berg H. and Knutsen I.H. 2008. Antioxidant properties and sensory profiles of breads containing barley flour. Food Chem. 110:414.
Jensen S., Ostdal H., Skibsted L.H. and Thybo A.K. 2011. Oxidative stability of whole wheat bread during storage. LWT-Food Sci. Tech. 44:637.
Jensen S., Ostdal H., Skibsted L.H.and Thybo A.K. 2011. Antioxidants and shelf life of whole wheat bread. J. Cereal Sci.m 53:291.
Liang S. and Were L.M. 2018. Chlorogenic acid induced colored reactions and their effect on carbonyls, phenolic content, and antioxidant capacity in sunflower butter cookies. LWT-Food Sci. Tech.87:16.
Lukšic L., Bonafacci G., Timoracka M., Vollmannova A., Trcek J., Koželj Nyambe T., Melini V., Acquistucci R., Germ M. and Kreft I. 2016. Rutin and quercetin transformation during preparation of buckwheat sourdough bread. J. Cereal Sci. 69:71.
Nanditha B. and Prabhasankar P. 2009. Antioxidants in bakery products: a review. Crit. Rev. Food Sci. Nutr. 49:1.
Ning J., Hou G.G., Sun J., Wan X. and Dubat A. 2017. Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT-Food Sci. Tech. 74:342.
Nicoliay M.C., Anese M., Parpinel M.T., Franceschi S. and Lericia C.R. 1997. Loss and/or formation of antioxidants during food processing and storage. Cancer Lett. 114:71.
Pasqualone A., Bianco A.M., Paradiso V.M., Summo C., Gabacorta G. and Caponio F. 2014. Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract. Food Res. Int.m 65:385.
Przygodzka M., Zielinska D., Ciesarová Z., Kukurová K. and Zielinski H. 2014. Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices. LWT -Food Sci. Technol. 58:321.
Przygodzka M., Zielinski H., Ciesarová Z., Kukurova K. and Lamparski G. 2015. Study on sensory quality, antioxidant properties, and Maillard reaction products formation in rye-buckwheat cakes enhanced with selected spices. J. Chem. 418639:1.
Przygodzka M., Zielinski H., Ciesarová Z., Kukurova K. and Lamparski, G. 2016. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes. Food Sci. Nutr. 4:651.
Rinaldi M., Paciulli M., Dall'Asta C., Cirlini M. and Chiavaro E. 2015. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread. J. Sci. Food Agric. 95:59.
Sakac M., Pestoric M., Mandic A., Mišan A., Nedeljkovic N., Jambrec D., Jovanov P., Lazic V., Pezo L. and Sedej I. 2016. Shelf-life prediction of gluten-free rice-buckwheat cookies. J. Cereal Sci.69: 336.
Stoffyn O.M., Tsao R., Liu R. and Wolyn D.J. 2012. The effects of environment and storage on rutin concentration in two asparagus cultivars grown in southern Ontario. Can. J. Plant Sci.92:901.
Tian Q., Li D. and Patil B.S. 2002. Identification and determination of flavonoids in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) by high performance liquid chromatography with electrospray ionisation mass spectrometry and photodiode array ultraviolet detection. Phytochem. Anal. 13:251.
Watanabe K, Kawanishi- Asaoka M., Myojin Ch., Awata S., Ofusa K. and Kodama K. 2014. Amino acid composition, oxidative stability, and consumer acceptance of cookies made with quinoa flour. Food Sci. Technol. Res. 20:687.
Yashin A., Yashin Y., Xia X. and Nemzer B. 2017. Antioxidant activity of spices and their impact on human health: a review. Antioxidants 6:10.3390/antiox6030070.
Zhang R., Zhang B.L., He T., Yi T., Yang J.P. and He B. 2016. Increase of rutin antioxidant activity by generating Maillard reaction products with lysine. Bioorg. Med. Chem. Lett. 26:2680.
Zhang X., Chen F. and Wang M. 2013. Impacts of selected dietary polyphenols on caramelization in model systems. Food Chem. 141:3451.
Zielinska D., Szawara-Nowak D. and Zielinski H. 2010. Determination of the antioxidant activity of rutin and its contribution to the antioxidant capacity of diversified buckwheat origin material by updated analytical strategies. Pol. J. Food Nutr. Sci. 60:315.
Zielinski H., del Castillo M.D., Przygodzka M., Ciesarová Z., Kukurová K. and Zielinska D. 2012. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. Food Chem. 135:2965.