Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718 Olsztyn 5, Poland.
Food Chem. 2012 Dec 15;135(4):2965-73. doi: 10.1016/j.foodchem.2012.07.009. Epub 2012 Jul 14.
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life were investigated in this study. In particular, the changes in antioxidants content, antioxidative and reducing capacity, and Maillard reaction development in rye ginger cakes after long-term storage were addressed. Ginger cakes produced according to the traditional and current recipe were stored for 5 years at room temperature in a dark place. The total phenolic compounds (TPC), inositol hexaphosphate (IP6), reduced (GSH) and oxidised glutathione (GSSG) contents, antioxidant and reducing capacity and Maillard reaction products (MRPs) were determined in ginger cakes after storage and then compared to those measured after baking. After long-term storage a decrease in TPC and IP6 contents in cakes was noted. In contrast, an increase in antioxidative and reducing capacity of stored cakes was observed. Long-term storage induced formation of furosine, advanced and final Maillard reaction products and caused changes in both reduced and oxidised forms of glutathione. After long-term storage the modest changes in furosine, FAST index and browning in ginger cake formulated with dark rye flour may suggest that this product is the healthiest among others. Therefore, traditional rye ginger cakes can be considered as an example of a healthy food that is also relatively stable during long term storage as noted by the small chemical changes observed in its composition.
本研究旨在探讨黑麦姜饼在货架期内化学成分和抗氧化性能的变化。特别是，研究了长期储存后黑麦姜饼中抗氧化剂含量、抗氧化和还原能力以及美拉德反应发展的变化。按照传统和现代配方制作的姜饼在黑暗的室温下储存 5 年。在储存后和烘焙后，测定了姜饼中的总酚化合物（TPC）、肌醇六磷酸（IP6）、还原型（GSH）和氧化型谷胱甘肽（GSSG）含量、抗氧化和还原能力以及美拉德反应产物（MRPs），并将其进行了比较。长期储存后，蛋糕中的 TPC 和 IP6 含量下降。相比之下，储存蛋糕的抗氧化和还原能力增加。长期储存诱导了呋喃酮、高级和最终美拉德反应产物的形成，并导致还原型和氧化型谷胱甘肽发生变化。经过长期储存，黑麦含量较高的姜饼中糠氨酸、FAST 指数和褐变的适度变化表明，与其他产品相比，这种产品是最健康的。因此，传统的黑麦姜饼可以被认为是一种健康食品的例子，而且在长期储存过程中相对稳定，这可以从其组成中观察到的微小化学变化得到证明。
