Search for Author, Title, Keyword
Evaluation of the In Vitro Inhibitory Activity of Rye-Buckwheat Ginger Cakes with Rutin on the Formation of Advanced Glycation End-Products (AGEs)
More details
Hide details
Publication date: 2015-09-30
Pol. J. Food Nutr. Sci. 2015;65(3):191–198
In this study, the relationship between the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage baked without or with dough fermentation step on the formation of fluorescent advanced glycation end-products (AGEs), and phenolic compounds, rutin, D-chiro-inositol and antioxidant capacity was addressed. The cakes were formulated on rye flour substituted by light buckwheat flour or flour from roasted buckwheat groats at 30% level, and were produced with or without dough fermentation step. The inhibitory effect against AGEs formation was studied in bovine serum albumin (BSA)-glucose and BSA-methylglyoxal (MGO) systems. The antioxidant capacity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and cyclic voltammetry (CV), rutin and D-chiro-inositol contents by HPLC and total phenolics (TPC) by spectrophotometric assays. The study showed the inhibitory effects of extracts from rye-buckwheat ginger cakes supplemented with low and high rutin dosage. The results of the inhibitory activity were highly correlated in two applied model systems. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidant properties. The correlation studies showed that the inhibitory effects of rye-buckwheat ginger cakes produced with dough fermentation step and enhanced with rutin against formation of AGEs were highly correlated with TPC, rutin and D-chiro-inositol contents, and antioxidant capacity. Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step, even the inhibitory activity was slightly lower as compared to the cakes produced without dough fermentation.
Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins
Henryk Zieliński, Zuzana Ciesarová, Kristína Kukurová, Danuta Zielinska, Dorota Szawara-Nowak, Małgorzata Starowicz, Małgorzata Wronkowska
Journal of Food Science and Technology
Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi
Henryk Zieliński, Joanna Honke, Natalia Bączek, Anna Majkowska, Małgorzata Wronkowska
Inhibition of Advanced Glycation End-Product Formation by High Antioxidant-Leveled Spices Commonly Used in European Cuisine
Małgorzata Starowicz, Henryk Zieliński
Development of a Rapid Method for the Evaluation of DPPH Radical Scavenging Activity of Ginger (Zingiber officinale) Foods Based on Cyclic Voltammetry
Liu Jiang, Xin Li, Dongfeng Wang
Food Analytical Methods
Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies
Juanying Ou, Jing Teng, Hani El-Nezami, Mingfu Wang
Journal of Functional Foods
Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours
Henryk Zieliński, Dorota Szawara-Nowak, Małgorzata Wronkowska