Studies on relationship between total phenolics and rutin contents, antioxidant capacity, fermentation process and the formation of advanced glycation end-products (AGEs) in buckwheat-based ginger cakes

Abstract

The objectives of this study was evaluation of the relationship between inhibitory potential of buckwheat-based ginger cakes extracts against AGEs and total phenolics compounds (TPC), rutin, antioxidant capacity. Moreover dough fermentation step (for 3 days in 21°C) influence on formation of AGEs in ginger cakes was studied. The inhibitory effect against AGEs formation was studied in vivo in bovine serum albumin-glucose (BSA-glu) or methylglyoxal (BSA-MGO) model systems. The antioxidant capacity was determined by 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·) and cyclic voltammetry (CV) methods. The study showed the inhibitory effects of buckwheat-based ginger cakes extracts supplemented with low and high rutin dosage. The correlation studies showed that the inhibitory effect was mostly observed in ginger cakes produced with dough fermentation step. The formation of AGEs were highly correlated with TPC and antioxidant capacity (BSA-glu/TPC, r=0.88; BSA-glu/DPPH, r=0.79; BSA-glu/CV, r=0.98; BSA-MGO/TPC, r=0.84; BSA-MGO/DPPH, r=0.77; BSA-MGO/CV, r=0.96). Moreover, the effect of rutin enrichment was clearly seen in cakes obtained with dough fermentation step (BSA-glu/rutin, r=0.75; BSA-MGO/rutin, r=0.63). The inhibitory activity was slightly lower correlated in cakes with omitting dough fermentation step (BSA-glu/TPC, r=0.56; BSA-glu/DPPH, r=0.45; BSA-glu/CV, r=0.78; BSA-MGO/TPC, r=0.55; BSA-MGO/DPPH, r=0.44; BSA-MGO/CV, r=0.78). Whereas no correlation was observed between rutin and antiglycation ability.