**4. Conclusions**

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

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

**3.3. The inhibitory activity of buckwheat ginger cakes against advanced glycation end-**

and BSA-glu model systems. The obtained results are presented in **Figures 3** and **4**.

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

**Figure 3.** Inhibition of AGE formation in rye-buckwheat ginger cakes from dough without fermentation-like prepara-

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

activity was proved [40].

**product (AGE) formation**

tion. Sample description under **Table 1**.

The new functional product as rye-buckwheat ginger cakes enriched with rutin has been elaborated, and data of total phenolics; rutin contents; antioxidative capacity measured by ABTS, DPPH and PCL methods; and characterisation of Maillard reaction markers have been provided. Moreover, the inhibitory activity against AGE formation using in vitro model systems BSA-MGO and BSA-glu has been studied. The enrichment of rye-buckwheat ginger cakes with rutin improved their increased total phenolic content and antioxidant properties. The protective effect on furosine formation has been observed, whereas melanoidin formation has been stimulated. In contrast, the loss of nutritional quality of rye-buckwheat ginger cakes enriched with rutin has been noted due to the formation of CML and FI compounds at the advanced stage of MR. Moreover, high antiglycation potential of rye-buckwheat ginger cakes enriched with rutin has been confirmed. The relationship between antiglycation ability and rutin content and antioxidant capacity has been found. The addition of buckwheat flours as well as rutin supplementation in ginger cakes has influenced the increase of AGE inhibitory potential.
