Abstract
The aim of this work was to study the effect of various spices (cloves, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, and ginger) on acrylamide formation in buckwheat ginger cakes. The spices were characterised by their free radical scavenging activity and applied to formulation of the buckwheat ginger cakes in the same portions. After baking, the acrylamide content was determined by LC/ESI-MS-MS. The results showed a reduction in acrylamide content of up to 23 % in the buckwheat ginger cakes with the addition of nutmeg, fennel, anise, or cloves. A decrease in acrylamide content from 5 % to 11 % was found in the buckwheat ginger cakes with vanilla, cardamom, white pepper, or ginger. By contrast, the acrylamide content in the buckwheat ginger cakes with cinnamon or coriander increased by up to 29 %. No change in the acrylamide content was observed in the buckwheat ginger cakes with star anise or allspice. Only a slight correlation between the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium (DPPH·) free radical scavenging activity of the added spices and the final acrylamide content in the buckwheat ginger cakes (0.68) was observed. The final acrylamide content was probably influenced not only by the free radical scavenging activity of the spices added, but also by their chemical composition and the reactiveness of particular constituents with synergistic/antagonistic effect in the matrix studied.
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