Analysis of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin

Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from husked buckwheat or flour from roasted buckwheat groats. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidative properties, showed protective effect on lysine blockage and stimulated the MR progress to the melanoidin formation, thus supporting their contribution to the antioxidative capacity. In contrast, the loss of nutritional quality of rye-buckwheat ginger cakes enriched with rutin was noted due to carboxymethyllysine and fluorescent compounds linked-to-protein formed at the advanced stage of MR. Acrylamide was formed in control rye and rye-buckwheat ginger cakes in moderate level within the range of 72.2 – 149.2 μg/kg DM.