**3. Results and discussion**

#### **3.1. The results of total phenolic and rutin contents and antioxidant capacity in buckwheat ginger cakes**

**Table 2** shows total phenolic content (TPC) in rye-buckwheat ginger cakes prepared with and without dough fermentation-like step, respectively. The substitution of rye flour by buckwheat flours at level of 30 % w/w on total flour basis resulted in higher TPC values in rye-buckwheat ginger cake BERGC-1 and BERGC-2 obtained without dough fermentation-like step than RGC, 52 and 85 %. In contrast, this effect was not seen in BERGC-1 and BERGC-2 cakes after dough fermentation-like preparation. Furthermore, the addition of low and high rutin doses increased the TPC. The highest TPC was noted in BERGC-2H cake after dough fermentation-like process, whereas the result was almost two times higher than in BERGC-2. Higher TPC values were observed in ginger cakes after 72 h at constant 21 °C fermentation-like process. It can be related to the positive influence of fermentation process of dough on effective formation of antioxidants [34]. Moreover, all types of rye-buckwheat ginger cakes reached higher TPC values than did ginger nut biscuits [14]. It means that this innovative buckwheat-based product is a good source of phenolic compounds.

It is generally known that rutin is the main bioactive compound in buckwheat-based products [9], and for this reason, the rutin content in rye-buckwheat ginger cakes was analysed. The results of rutin content are presented in **Figure 1**. The rutin identification in RGC, obtained both with or without dough fermentation-like process, was related to the buckwheat honey usage in the recipe. Except for buckwheat honey, another crucial source of this flavonoid was light buckwheat flour and flour from roasted buckwheat groats. Therefore, rutin content increased almost twice in BERGC-1 and BERGC-2 cakes due to the 30 % substitution of rye flour by buckwheat flours. The highest rutin content was noted in BERGC-1H cake after dough fermentation-like process; this result was almost 25 times higher than in BERGC-1. In the case of cakes with omitted fermentation-like step, it was noted that BERGC-1 and BERGC-2 with low and high rutin doses have 7 times higher rutin content in BERGC-1L and 15 times in BERGC-1H. The analogous tendency was observed in BERGC-2L and in BERGC-2H, 12 times and 15 times, respectively. Moreover, a similar trend was noted in BERG-1 and BERG-2 obtained after dough fermentation-like process. Generally, the fermentation-like process caused some changes in dough, resulting in higher rutin content in cakes after this process. Compared to Filipčev et al. [14], the rutin content in rye-buckwheat ginger cakes (BERGC-1 and BERGC-2 with dough fermentation-like step) was higher than it was noted in ginger nut biscuits (wheat-buckwheat flour, 70:30).

Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin http://dx.doi.org/10.5772/65589 245

model systems: bovine serum albumin-glucose (BSA-glu) and bovine serum albuminmethylglyoxal (BSA-MGO). The fluorescence intensity was measured at the excitation wavelength 330 nm and emission 410 nm using a luminescent spectrofluorometer (LS-50B, PerkinElmer, USA). The results are expressed in percentage inhibition of AGE formation. Aminoguanidine solution (1 mmol/l) was used as a positive control in this experiment.

244 Superfood and Functional Food - An Overview of Their Processing and Utilization

**3.1. The results of total phenolic and rutin contents and antioxidant capacity in buckwheat**

**Table 2** shows total phenolic content (TPC) in rye-buckwheat ginger cakes prepared with and without dough fermentation-like step, respectively. The substitution of rye flour by buckwheat flours at level of 30 % w/w on total flour basis resulted in higher TPC values in rye-buckwheat ginger cake BERGC-1 and BERGC-2 obtained without dough fermentation-like step than RGC, 52 and 85 %. In contrast, this effect was not seen in BERGC-1 and BERGC-2 cakes after dough fermentation-like preparation. Furthermore, the addition of low and high rutin doses increased the TPC. The highest TPC was noted in BERGC-2H cake after dough fermentation-like process, whereas the result was almost two times higher than in BERGC-2. Higher TPC values were observed in ginger cakes after 72 h at constant 21 °C fermentation-like process. It can be related to the positive influence of fermentation process of dough on effective formation of antioxidants [34]. Moreover, all types of rye-buckwheat ginger cakes reached higher TPC values than did ginger nut biscuits [14]. It means that this innovative buckwheat-based product

It is generally known that rutin is the main bioactive compound in buckwheat-based products [9], and for this reason, the rutin content in rye-buckwheat ginger cakes was analysed. The results of rutin content are presented in **Figure 1**. The rutin identification in RGC, obtained both with or without dough fermentation-like process, was related to the buckwheat honey usage in the recipe. Except for buckwheat honey, another crucial source of this flavonoid was light buckwheat flour and flour from roasted buckwheat groats. Therefore, rutin content increased almost twice in BERGC-1 and BERGC-2 cakes due to the 30 % substitution of rye flour by buckwheat flours. The highest rutin content was noted in BERGC-1H cake after dough fermentation-like process; this result was almost 25 times higher than in BERGC-1. In the case of cakes with omitted fermentation-like step, it was noted that BERGC-1 and BERGC-2 with low and high rutin doses have 7 times higher rutin content in BERGC-1L and 15 times in BERGC-1H. The analogous tendency was observed in BERGC-2L and in BERGC-2H, 12 times and 15 times, respectively. Moreover, a similar trend was noted in BERG-1 and BERG-2 obtained after dough fermentation-like process. Generally, the fermentation-like process caused some changes in dough, resulting in higher rutin content in cakes after this process. Compared to Filipčev et al. [14], the rutin content in rye-buckwheat ginger cakes (BERGC-1 and BERGC-2 with dough fermentation-like step) was higher than it was noted in ginger nut

**3. Results and discussion**

is a good source of phenolic compounds.

biscuits (wheat-buckwheat flour, 70:30).

**ginger cakes**


**Table 2.** The total phenolic content (TPC) and antioxidant capacity of rye-buckwheat ginger cakes determined by DPPH, ABTS and PCL methods.

**Figure 1.** Rutin content in rye-buckwheat ginger cakes from dough obtained with or without fermentation-like preparation. Sample description under **Table 1**.

The 80 % methanol-water extracts of rye-buckwheat ginger cakes were examined for their free radical scavenging activity against DPPH•, ABTS+• and O2 •− radicals. The results are collected in **Table 2**. In DPPH method, the highest scavenging ability was noted in BERGC-2H without dough fermentation-like process. In general, higher antioxidant capacity was noted for ginger cakes made of flour from roasted buckwheat groats (BERGC-2) and in cakes from dough without fermentation-like treatment. These results are in accordance with Sedej et al. [35], in which authors maintained that buckwheat groat possesses the strongest DPPH scavenging ability. The 16 % increase of antioxidant activity values was noted in BERGC-2 compared to BERGC-1, 89 % in BERGC-2H to BERGC-1H. A similar increasing trend of antioxidant capacity vs. rutin addition was found for rye-buckwheat ginger cakes with dough after fermentationlike step. The antioxidant scavenging ability of rye-buckwheat ginger cakes against DPPH• was higher than in ginger cakes evaluated from rye flours [33]. For the ABTS method (**Table 2**), the highest scavenging ability was noted in BERGC-1H without dough fermentation-like process. In this case, higher antioxidant capacity as 11 % was noted for ginger cakes made of light buckwheat flour (BERGC-1) and, as previously in DPPH method, in cakes from dough without fermentation-like treatment. The increase of almost 56 % in antioxidant activity values was noted in cakes after buckwheat flour incorporation to achieve BERGC-1 and 31% to BERGC-2 without fermentation-like usage. Then the influence of low and high rutin application was not observed. For cakes after dough fermentation-like process, the 16 % increase of antioxidant activity values was noted in cakes after buckwheat flour incorporation to achieve BERGC-1 and 13%—BERGC-2. The results were similar for BERGC-1H and BERGC-2H. At least, in PCL method the highest scavenging ability was noted, as well as for ABTS method, in BERGC-1H without dough fermentation-like process. Therefore, higher antioxidant capacity was noted for ginger cakes made of light buckwheat flour (BERGC-1) and, as previously in DPPH and ABTS method, in cakes from dough without fermentation-like treatment. The antioxidant activity values have 2.3 times increase in cakes after buckwheat flour incorporation to achieve BERGC-1 and two times in BERGC-2 (dough without fermentation-like step). Then the influence of low and high rutin application was not observed. For cakes after dough fermentation-like process, no spectacular increase of antioxidant activity values was noted in cakes after buckwheat flour incorporation BERGC-1 and BERGC-2. Furthermore, a significant increase of ability to scavenge superoxide anion radicals was observed after addition of high rutin dose, 23 % in BERGC-1H compared to BERGC-1 and 83 % in BERGC-2H in comparison to BERGC-2.

Sample description under **Table 1**. TPC is expressed in mg of rutin eq. per gram of dry matter. Antioxidant capacity is expressed in μmol of Trolox eq. per gram of dry matter. Values are means and standard deviations (n = 3).

#### **3.2. The results of Maillard reaction products formed during buckwheat ginger cake baking**

In **Table 3**, data of furosine, fluorescent intermediary compounds (FIC), carboxymethyllysine (CML) and melanoidin contents formed *via* Maillard reaction are summarised.

Functional Properties and Maillard Reaction Product Formation in Rye-Buckwheat Ginger Cakes Enhanced with Rutin http://dx.doi.org/10.5772/65589 247

The 80 % methanol-water extracts of rye-buckwheat ginger cakes were examined for their free

in **Table 2**. In DPPH method, the highest scavenging ability was noted in BERGC-2H without dough fermentation-like process. In general, higher antioxidant capacity was noted for ginger cakes made of flour from roasted buckwheat groats (BERGC-2) and in cakes from dough without fermentation-like treatment. These results are in accordance with Sedej et al. [35], in which authors maintained that buckwheat groat possesses the strongest DPPH scavenging ability. The 16 % increase of antioxidant activity values was noted in BERGC-2 compared to BERGC-1, 89 % in BERGC-2H to BERGC-1H. A similar increasing trend of antioxidant capacity vs. rutin addition was found for rye-buckwheat ginger cakes with dough after fermentationlike step. The antioxidant scavenging ability of rye-buckwheat ginger cakes against DPPH• was higher than in ginger cakes evaluated from rye flours [33]. For the ABTS method (**Table 2**), the highest scavenging ability was noted in BERGC-1H without dough fermentation-like process. In this case, higher antioxidant capacity as 11 % was noted for ginger cakes made of light buckwheat flour (BERGC-1) and, as previously in DPPH method, in cakes from dough without fermentation-like treatment. The increase of almost 56 % in antioxidant activity values was noted in cakes after buckwheat flour incorporation to achieve BERGC-1 and 31% to BERGC-2 without fermentation-like usage. Then the influence of low and high rutin application was not observed. For cakes after dough fermentation-like process, the 16 % increase of antioxidant activity values was noted in cakes after buckwheat flour incorporation to achieve BERGC-1 and 13%—BERGC-2. The results were similar for BERGC-1H and BERGC-2H. At least, in PCL method the highest scavenging ability was noted, as well as for ABTS method, in BERGC-1H without dough fermentation-like process. Therefore, higher antioxidant capacity was noted for ginger cakes made of light buckwheat flour (BERGC-1) and, as previously in DPPH and ABTS method, in cakes from dough without fermentation-like treatment. The antioxidant activity values have 2.3 times increase in cakes after buckwheat flour incorporation to achieve BERGC-1 and two times in BERGC-2 (dough without fermentation-like step). Then the influence of low and high rutin application was not observed. For cakes after dough fermentation-like process, no spectacular increase of antioxidant activity values was noted in cakes after buckwheat flour incorporation BERGC-1 and BERGC-2. Furthermore, a significant increase of ability to scavenge superoxide anion radicals was observed after addition of high rutin dose, 23 % in BERGC-1H compared to BERGC-1 and 83 % in BERGC-2H in comparison

Sample description under **Table 1**. TPC is expressed in mg of rutin eq. per gram of dry matter. Antioxidant capacity is expressed in μmol of Trolox eq. per gram of dry matter. Values are

**3.2. The results of Maillard reaction products formed during buckwheat ginger cake baking**

In **Table 3**, data of furosine, fluorescent intermediary compounds (FIC), carboxymethyllysine

(CML) and melanoidin contents formed *via* Maillard reaction are summarised.

•− radicals. The results are collected

radical scavenging activity against DPPH•, ABTS+• and O2

246 Superfood and Functional Food - An Overview of Their Processing and Utilization

to BERGC-2.

means and standard deviations (n = 3).


**Table 3.** Data of furosine, fluorescent intermediary compounds (FIC), carboxymethyllysine (CML) and melanoidin contents formed via Maillard reaction.

At the early stage of Maillard reaction, furosine was analysed due to its influence on nutritional protein damage in thermally treated food products [36]. According to obtained results, furosine was formed in all types of ginger cakes. In cakes from non-fermented-like dough, light buckwheat flour or flour from roasted buckwheat groats, limited formation of furosine was observed from 0.94 in RGC to 0.54 mg/g of dry matter in BERGC-1 and to 0.52 mg/g of dry matter in BERGC-2. Furthermore, the highest reduction of furosine, being about twofold, was noted in BERGC-2L and BERGC-2H. In cakes with dough after fermentation-like preparation, 63 and 55 % higher formation of furosine was noted in BERGC-1 and BERGC-2 than in RGC. These findings are in accordance with other studies where high protein content of light buckwheat flours and from roasted buckwheat groats was confirmed [38]. Then, the protective effect of rutin application was observed. In contrast, in BERGC-2L the polyphenolic protective effect was not observed. The most effective furosine decrease 4.7-fold and 1.6-fold was noted for BERGC-1H and BERGC-2H, respectively. Moreover, the lowest furosine content was determined in BERGC-1H with fermentation-like step during dough preparation. The furosine content formed in rye-buckwheat ginger cakes reported in this study was at the same level as previously described in enteral formula [37] and rye ginger cakes [33].

In the next step, the total fluorescence of intermediatory compounds (total FIC) formed at the advanced stage of Maillard reaction was studied. The formation of FIC is related to nutritional loss due to the formation of new molecules from lysine-free amino residues and reducing sugars [21]. These results are presented in **Table 3**. The total FIC were determined in all types of cakes within the range of 132.8–208.2 FI/mg in rye-buckwheat ginger cakes from nonfermented-like dough and 125.7–250.9 FI/mg in cakes from fermented-like dough. The addition of buckwheat flours to ginger cake recipe from dough after fermentation-like processing influenced the increasing total amount of FIC formation around 1.25 times and 1.51 times in BERGC-1 and BERGC-2, respectively. The lower formation of total FIC was noted after incorporation of high rutin dose compared to ginger cakes with low rutin dose. The most significant decrease 1.1-fold in BERGC-1H was noted. Similar findings were noted in ginger cakes prepared from dough after fermentation-like process. The buckwheat flour incorporation increased FIC formation 1.2-fold and 1.36-fold in BERGC-1 and BERGC-2, respectively. Then the application of low and high rutin content increased total FIC value up to 65 % in BERGC-1L. These results may suggest that FI compounds are more likely to be formed after the addition of phenolic compounds such as rutin. The FIC values remain at the same level after rutin application to cakes made of flour from roasted buckwheat groats (BERGC-2L and BERGC-2H).

In **Table 3**, the results of carboxymethyllysine (CML) content in rye-buckwheat ginger cakes enriched with rutin, made in two dough preparation procedures, are collected. The CML is known as a nonfluorescent intermediatory compound and characteristic marker of advanced Maillard reaction stage [38]. The CML was identified in all ginger cake samples. The addition of buckwheat flours to ginger cakes made of dough without fermentation-like step influenced increasing CML content around 1.22 times and 1.41 times in BERGC-1 and BERGC-2, respectively. Then, enrichment with rutin proceeded to achieve 24 % lower amount of CML in BERGC-1H than in BERGC-1, whereas no change was observed for BERGC-2H. In cakes evaluated from dough after fermentation-like step, the buckwheat flour addition increased around twofold CML content in BERGC-1 and BERGC-2. Then, addition of rutin decreased CML amount to 1.5 times in BERGC-1H. However, in cakes made of flour from roasted buckwheat groats, no effect was observed. In general, the lowest CML content was found in GC-1H (without dough fermentation-like preparation) 11.9 μg/g of dry matter. According to high values of CML content, it may be observed that fermentation-like preparation of dough negatively influenced intensified formation of CML. The restricted parameters of fermentation process, e.g. using specific bacterial strain and temperature, are required to control CML formation in further studies. Moreover, CML formation was linked to furosine content (r = 0.63), suggesting that loss of nutritional quality of elaborated rye-buckwheat ginger cakes was caused by Maillard reaction progressing at the advanced stage.

Sample description under **Table 1**. Furosine is expressed as mg/g of dry matter. Total FIC is expressed in fluorescence intensity (FI) per mg of dry matter. Melanoidin content is expressed as arbitrary units (AU). Values are means and standard deviations (n = 3).

In **Figure 2**, the results of FAST index are displayed. In ginger cakes prepared from fermentedlike dough, the FAST values ranged from 461 to 1309 % and in cakes without previous fermentation-like preparation from 271 to 1477 %. The obtained results were at least twice lower than those described for ginger cakes made from rye flour [33]. The addition of buckwheat flours to ginger cakes made of dough without fermentation-like process showed FAST index value on the same level for BERGC-1 as in RGC, while for BERGC-2 FAST value was above twice higher. Then, enrichment with rutin proceeds to achieve 2.8 higher FAST in BERGC-1H than in BERGC-1, whereas no change was observed for BERGC-2H. In cakes evaluated from dough after fermentation-like step, the buckwheat flour addition decreased around 2.6-fold and 1.4-fold FAST in BERGC-1 and BERGC-2, respectively. Then, addition of rutin increased FAST values up to 5.4 times in BERGC-1H. Moreover, in cakes made of flour from roasted buckwheat groats, no significant effect of rutin supplementation was observed. An increase of FAST values was observed in using light buckwheat flour in ginger cake recipe. In contrast, in ginger cakes baked from flour from roasted buckwheat groats, no significant effect was observed. However, their FAST values were significantly higher than in raw buckwheat groats [33].

loss due to the formation of new molecules from lysine-free amino residues and reducing sugars [21]. These results are presented in **Table 3**. The total FIC were determined in all types of cakes within the range of 132.8–208.2 FI/mg in rye-buckwheat ginger cakes from nonfermented-like dough and 125.7–250.9 FI/mg in cakes from fermented-like dough. The addition of buckwheat flours to ginger cake recipe from dough after fermentation-like processing influenced the increasing total amount of FIC formation around 1.25 times and 1.51 times in BERGC-1 and BERGC-2, respectively. The lower formation of total FIC was noted after incorporation of high rutin dose compared to ginger cakes with low rutin dose. The most significant decrease 1.1-fold in BERGC-1H was noted. Similar findings were noted in ginger cakes prepared from dough after fermentation-like process. The buckwheat flour incorporation increased FIC formation 1.2-fold and 1.36-fold in BERGC-1 and BERGC-2, respectively. Then the application of low and high rutin content increased total FIC value up to 65 % in BERGC-1L. These results may suggest that FI compounds are more likely to be formed after the addition of phenolic compounds such as rutin. The FIC values remain at the same level after rutin application to cakes made of flour from roasted buckwheat groats (BERGC-2L and

248 Superfood and Functional Food - An Overview of Their Processing and Utilization

In **Table 3**, the results of carboxymethyllysine (CML) content in rye-buckwheat ginger cakes enriched with rutin, made in two dough preparation procedures, are collected. The CML is known as a nonfluorescent intermediatory compound and characteristic marker of advanced Maillard reaction stage [38]. The CML was identified in all ginger cake samples. The addition of buckwheat flours to ginger cakes made of dough without fermentation-like step influenced increasing CML content around 1.22 times and 1.41 times in BERGC-1 and BERGC-2, respectively. Then, enrichment with rutin proceeded to achieve 24 % lower amount of CML in BERGC-1H than in BERGC-1, whereas no change was observed for BERGC-2H. In cakes evaluated from dough after fermentation-like step, the buckwheat flour addition increased around twofold CML content in BERGC-1 and BERGC-2. Then, addition of rutin decreased CML amount to 1.5 times in BERGC-1H. However, in cakes made of flour from roasted buckwheat groats, no effect was observed. In general, the lowest CML content was found in GC-1H (without dough fermentation-like preparation) 11.9 μg/g of dry matter. According to high values of CML content, it may be observed that fermentation-like preparation of dough negatively influenced intensified formation of CML. The restricted parameters of fermentation process, e.g. using specific bacterial strain and temperature, are required to control CML formation in further studies. Moreover, CML formation was linked to furosine content (r = 0.63), suggesting that loss of nutritional quality of elaborated rye-buckwheat ginger cakes

Sample description under **Table 1**. Furosine is expressed as mg/g of dry matter. Total FIC is expressed in fluorescence intensity (FI) per mg of dry matter. Melanoidin content is expressed

In **Figure 2**, the results of FAST index are displayed. In ginger cakes prepared from fermentedlike dough, the FAST values ranged from 461 to 1309 % and in cakes without previous fermentation-like preparation from 271 to 1477 %. The obtained results were at least twice lower than those described for ginger cakes made from rye flour [33]. The addition of buck-

was caused by Maillard reaction progressing at the advanced stage.

as arbitrary units (AU). Values are means and standard deviations (n = 3).

BERGC-2H).

**Figure 2.** FAST index evaluation in rye-buckwheat ginger cakes obtained from dough with or without fermentationlike process.

The results of brown pigment formations as melanoidin, as the markers of the last stage of Maillard reaction, are shown in **Table 3**. As it may be observed, these brown polymers were formed in RGC as well as in new elaborated rye-buckwheat ginger cakes enriched with rutin. The addition of buckwheat flours to ginger cakes made of dough without fermentation-like process influenced on increasing melanoidin content by 88 % and 5 % in BERGC-1 and BERGC-2, respectively. Additional increase up to 21 % (BERGC-1) and 48 % (BERGC-2) was observed after rutin substitution. Therefore, the most advanced melanoidin formation process was observed in BERGC-1H. In cakes evaluated from dough after fermentation-like step, the results were similar. The obtained values noted in our study were slightly higher than those previously found in ginger cakes from rye flour, but they were twice as those in ginger cakes formulated on rye and wheat flours mix [39]. Moreover, melanoidin formation was found to be positively correlated with antioxidant capacity measured by ABTS test (r = 0.61) and PCL assay (r = 0.84) and DPPH (r = 0.94) as well as TPC and rutin content in cakes without fermentation-like process (r = 0.97 and 0.64). The slightly lower correlation coefficients for ginger cakes prepared from fermented-like dough were noted. Our findings are in accordance with previous studies, where positive correlation between melanoidin formation and antioxidant activity was proved [40].

#### **3.3. The inhibitory activity of buckwheat ginger cakes against advanced glycation endproduct (AGE) formation**

The inhibitory ability of rye-buckwheat ginger cake extracts, prepared from dough without or with fermentation-like step, against AGE formation was evaluated using in vitro BSA-MGO and BSA-glu model systems. The obtained results are presented in **Figures 3** and **4**.

**Figure 3.** Inhibition of AGE formation in rye-buckwheat ginger cakes from dough without fermentation-like preparation. Sample description under **Table 1**.

Firstly, it was found that in BSA-MGO model in cakes, prepared without fermentation-like preparation, the AGE inhibitory activity increased after usage of buckwheat flours almost 42 and 30 % in BERGC-1 and BERGC-2, respectively (**Figure 3**). Their inhibitory activity values were higher than for aminoguanidine, a medicine used during medical treatment against diseases related to AGE accumulation in human tissues [29]. The enrichment of rye-buckwheat ginger cakes with rutin increased inhibitory activity and the highest value was noted in cakes with high dose of rutin (BERGC-1H). The application of light buckwheat flour in ginger cake formula (BERGC-1) offered also higher values of AGE inhibitory activity than in flour from roasted buckwheat groat incorporation (BERGC-2). In BSA-glu model, also the usage of buckwheat flours almost 23 and 56 % increased inhibitory activity of BERGC-1 and BERGC-2, respectively. However, in this model system, inhibitory effect of aminoguanidine was higher reaching 80 %. Also, the addition of low and high rutin dosages did not increase the inhibitory ability. Then, in BSA-MGO model system but in cakes baked from fermented-like dough, 30  % of light buckwheat flour addition increased the AGE inhibitory ability from 59 to 65 %, while no change was obtained after flour from roasted buckwheat groats addition. Therefore, in BSA-MGO model system, the highest values of inhibitory activity of ginger cakes were noted for BERGC-2H. The same results were obtained in BSA-glu model system, whereas the highest inhibitory activity was achieved in BERGC-2H (48 %). According to these results, it has been confirmed that the antiglycation activity was strongly correlated with polyphenolic compound content and the scavenging ability measured for rye-buckwheat ginger cakes obtained from fermented-like dough. It may be summarised that the effect of rutin enrichment was clearly seen in cakes obtained with fermented-like dough, even if the inhibitory activity was slightly lower than those cakes produced from non-fermented dough. Our findings are confirmed in previous studies of antiglycation and antioxidative activities of buckwheat breads [29]. These breads substituted by light buckwheat flour inhibited at 40 % the AGE formation and breads baked from flour from roasted buckwheat groats at 60 % measured in BSA-glu model system, in BSA-MGO at 20 % and 40 %, respectively [29]. Moreover, the high AGE inhibitory potential of coriander, which is an ingredient of spice mix, may contribute to the total antiglycation ability of rye-buckwheat ginger cakes [41].

**Figure 4.** Inhibition of AGE formation in rye-buckwheat ginger cakes from dough obtained with fermentation-like preparation. Sample description under **Table 1**.
