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

Storage influences quality of cakes with spices

  • M. STAROWICZ Institute of Animal Reproduction and Food Research
  • H. ZIELIŃSKI Institute of Animal Reproduction and Food Research

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.
Published
2018-10-17
How to Cite
STAROWICZ, M.; ZIELIŃSKI, H.. CHANGES IN THE ANTIOXIDANT CAPACITY AND POLYPHENOLS CONTENT OF RYE- BUCKWHEAT CAKES FORTIFIED WITH SPICES DURING THEIR LONG-TERM STORAGE. Italian Journal of Food Science, [S.l.], v. 31, n. 2, oct. 2018. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1343>. Date accessed: 21 aug. 2019. doi: https://doi.org/10.14674/IJFS-1343.