Influence of various spices on acrylamide content in buckwheat ginger cakes

Abstract

The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat ginger cakes in the same portions. After baking, the acrylamide content was determined by LC/ESI-MS-MS. The results showed a reduction in acrylamide content of up to 23 % in the buckwheat ginger cakes with the addition of nutmeg, fennel, anise, or cloves. A decrease in acrylamide content from 5 % to 11 % was found in the buckwheat ginger cakes with vanilla, cardamom, white pepper, or ginger. By contrast, the acrylamide content in the buckwheat ginger cakes with cinnamon or coriander increased by up to 29 %. No change in the acrylamide content was observed in the buckwheat ginger cakes with star anise or allspice. Only a slight correlation between the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH·) free radical scavenging activity of the added spices and the final acrylamide content in the buckwheat ginger cakes (0.68) was observed. The final acrylamide content was probably influenced not only by the free radical scavenging activity of the spices added, but also by their chemical composition and the reactiveness of particular constituents with synergistic/antagonistic effect in the matrix studied.

Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

“…Positively, melanoidins formed in the final stage of MR are responsible for the color formation and possess the ability to scavenge free radicals (Langner and Rzeski 2014). It was concerned that MR products formation in a model systems and food products can be reduced/ increased by an application of substances having a high antioxidant potential (Marková et al 2012;Oral et al 2014;Cheng et al 2015).…”

“…It was concerned that MR products formation in a model systems and food products can be reduced/increased by an application of substances having a high antioxidant potential (Marková et al. ; Oral et al. ; Cheng et al.…”

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

“…In the literature, there are some studies evaluating the impact of spices on acrylamide formation. But these studies were focused on the antioxidant effect of the spices to reduce the acrylamide levels in different matrixes such as cakes and potatoes and some of the spices decreased the acrylamide formation while some of them increased or did not have any effect on acrylamide levels [58,59]. But crackers with spices include different constituents depending on the brand and need to be further assessed from the ingredients point of view to discuss the effects of spices in details.…”

The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

“…Formation of acrylamide in bread depends on factors such as higher baking temperature, processing, flour origin, recipe, and precursors (Marková et al, 2012;Przygodzka et al, 2015). Some spices such as ginger, vanilla, cardamom, and white pepper have been reported as acrylamide formations reducers in buckwheat ginger cakes (Marková et al, 2012). Antioxidants such as phenolic compounds, flavonoids, vitamins, and phenolic extracts from various spices have been reported as inhibiting acrylamide formation (Kahkeshani, Saeidnia, & Abdollahi, 2015).…”