Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Table 3

The content of rutin, total phenolic compounds, and antioxidant capacity of rye-buckwheat cakes enhanced with selected spices.

Type of cake	Rutin	TPC	Antioxidant capacity
			DPPH	PCL	ABTS
Control	35.64 ± 0.64^g	2.30 ± 0.22^f	6.35 ± 0.27^d	4.87 ± 0.21^d	16.14 ± 0.08^e
Vanilla	37.77 ± 1.51^d	3.04 ± 0.30^e	10.46 ± 0.28^c	4.68 ± 0.18^e	36.55 ± 1.33^b
Cinnamon	39.60 ± 0.30^g	3.64 ± 0.18^d	10.17 ± 0.49^c	5.60 ± 0.33^c	29.79 ± 1.14^c,d
Cloves	256.14 ± 28.61^a	7.94 ± 0.04^b	18.34 ± 1.07^a	19.51 ± 0.35^a	30.85 ± 0.28^c
Allspice	89.18 ± 13.83^b	5.76 ± 0.50^c	8.35 ± 0.59^d	5.98 ± 0.32^c	30.73 ± 0.48^c
Nutmeg	35.68 ± 3.89^e	3.69 ± 0.15^d	8.14 ± 0.07^d	4.40 ± 0.06^f	28.37 ± 0.18^d
Spice mix	50.24 ± 0.09^c	11.13 ± 0.07^a	12.39 ± 0.46^b	6.24 ± 0.27^b	61.34 ± 0.65^a

Rutin content is expressed in μg/g DM.
TPC is expressed in mg of gallic acid equivalents/g of dry matter (DM).
Antioxidant capacity is expressed in μmol of Trolox equivalents/g DM.
Values are means ± standard deviation ( = 3). Values in each column with different small superscript letters are significantly different (P < 0.05).