CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE english

Main Article Content

M. STAROWICZ
H. ZIELIŃSKI

Keywords

antioxidant capacity, flavonoids, rye-buckwheat cakes, storage, total phenolics, spices

Abstract

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.

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