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Eur Food Res Technol (2009) 230:119124 DOI 10.1007/s00217-009-1146-5
ORIGINAL PAPER
Effect of our extraction rate and baking process on vitamin B1
and B2 contents and antioxidant activity of ginger-based products
Cristina Martinez-Villaluenga Anna Horszwald Juana Frias Mariusz Piskula Concepcion Vidal-Valverde Henryk Zieliski
Received: 17 April 2009 / Revised: 4 September 2009 / Accepted: 13 September 2009 / Published online: 27 September 2009 Springer-Verlag 2009
Abstract The effect of our extraction rate and baking on thiamine (vitamin B1) and riboavin (vitamin B2)
content and antioxidant capacity of traditional ginger cake was studied and then compared to white wheat bread. Ginger cake was formulated either with whole-grain (100% extraction rate) or with brown (92% extraction rate) rye our and baked at 180 C for 18 min. The antioxidant capacity was evaluated in terms of radical scavenging activity against peroxyl (ROO ) and superoxide anion
radicals (O2 -). Thiamine content in rye doughs (F-100% and F-92%) was found to be 38% lower when compared to wheat dough. In contrast, whole-grain and brown rye doughs exhibited an almost fourfold higher riboavin content than wheat dough. Rye dough baking led to reductions in thiamine (from 53 to 65%) and riboavin (from 69 to 71%) contents. Likewise, thiamine and riboavin contents in wheat dough were also reduced (56 and 10%, respectively) after baking; however, ginger cake with whole-grain rye our exhibited signicantly higher thia-mine and riboavin contents. Rye doughs and ginger cakes showed higher scavenging activities against ROO radicals
when compared to that of wheat dough and bread. Thus, baking signicantly enhanced ROO scavenging properties
of ginger cakes while only a slight increase was observed in wheat bread. In contrary, baking gave rise to a decrease in SOD-like activity both in ginger cake or wheat bread. Our ndings suggest that formulation with whole-grain rye our can potentially increase B1 and B2 vitamin contents as well as the ROO scavenging capacity of traditional ginger
cake.
Keywords Flour extraction rate Baking Ginger cake
Thiamine Riboavin Antioxidant activity
Introduction
Whole grain consumption is associated to a reduced risk of chronic diseases such as cardiovascular disease and cancer [1, 2]. The antioxidants present in whole grains are thought to be in part responsible for the prevention of these chronic diseases [2, 3]. Antioxidants prevent oxidative...