Skip to main content
SpringerLink
Log in

Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature

  • Original Paper
  • Published:
Plant Foods for Human Nutrition Aims and scope Submit manuscript

Abstract

Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

ABTS:

2,2′-azinobis-3-ethylbenzothiazoline-6-sulfonate

ASBC :

aerobic spore-forming bacteria count

BHT:

butylated hydroxytoluene

CFU:

colony-forming unit

d.m.:

dry matter

DPPH:

2-diphenyl-2-picrylhydrazyl hydrate

MDA eq:

malondialdehyde equivalent

SOD:

superoxide dismutase

TBARS:

thiobarbituric acid-reactive substances

TVC:

total viable count

TCC:

total coliform count

TFC:

total fungi count

TYC:

total yeast count

Trolox:

hydroxyl-2.5.7.8-tetramethyl-s-dicarboxylic acid

References

  1. Hobbs SH (2005) Attitudes, practices, and beliefs of individuals consuming a raw foods diet. Explore-NY 1:272–277

    Article  Google Scholar 

  2. Russo R (2009) The raw food lifestyle: the philosophy and nutrition behind raw and live foods. North Atlantic Books, Berkeley

    Google Scholar 

  3. Cunningham E (2004) What is a raw foods diet and are there any risks or benefits associated with it? J Am Diet Assoc 104:1623

    Article  Google Scholar 

  4. Lemus-Mondaca R, Ah-Hen K, Vega-Gálvez A, Honores C, Moraga NO (2016) Stevia rebaudiana leaves: effect of drying process temperature on bioactive components, antioxidant capacity and natural sweeteners. Pant Foods Hum Nutr 71:49–56

    Article  CAS  Google Scholar 

  5. Rodríguez K, Ah-Hen K, Vega-Gálvez A, Vásquez V, Quispe-Fuentes I, Rojas P, Lemus-Modaca R (2016) Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying. LWT-Food Sci Technol 65:537–542

  6. Rodríguez K, Ah-Hen K, Vega-Gálvez A, López J, Quispe-Fuentes I, Lemus-Mondaca R, Gálvez-Ranilla L (2014) Changes in bioactive compounds and antioxidant activity during convective drying of murta (Ugni molinae T.) berries. Int J Food Sci Technol 49:990–1000

    Article  Google Scholar 

  7. Fratianni A, Albanese D, Mignogna R, Cinquanta L, Panfili G, Di Matteo M (2013) Degradation of carotenoids in apricot (Prunus armeniaca L.) during drying process. Plant Foods Hum Nutr 68:241–246

    Article  CAS  Google Scholar 

  8. Miranda M, Vega-Gálvez A, López J, Parada G, Sanders M, Aranda M, Uribe E, Di Scala K (2010) Impact of air-drying temperature on nutritional properties, total phenolic content and antioxidant capacity of quinoa seeds (Chenopodium quinoa Willd). Ind Crop Prod 32:258–263

  9. Castro-Vazquez L, Alanón MA, Rodríguez-Robledo V, Pérez-Coello MS, Hermosín-Gutierrez I, Díaz-Maroto MC, Jordán J, Galindo MF, del Mar A-JM (2016) Bioactive flavonoids, antioxidant behaviour, and cytoprotective effects of dried grapefruit peels (Citrus paradisi Macf.). Oxid Med Cell Longev. doi:10.1155/2016/8915729

    Google Scholar 

  10. Michalska A, Honke J, Łysiak G, Andlauer W (2016) Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars. LWT-Food Sci Technol 65:932–938

  11. Rendón MY, Gratão PL, Salva TJG, Azevedo RA, Bragagnolo M (2013) Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. Eur Food Res Technol 236:753–758

    Article  Google Scholar 

  12. Song MK, Kim HW, Rhee MS (2016) Optimization of heat and relative humidity conditions to reduce Escherichia coli O157:H7 contamination and maximize the germination of radish seeds. Food Microbiol 56:14–20

    Article  CAS  Google Scholar 

  13. Oscar TP (2009) Predictive model for survival and growth of salmonella Typhymurium DT104 on chicken skin during temperature abuse. J Food Prot 72:304–314

    CAS  Google Scholar 

  14. Gradl DR, Sun L, Larkin EL, Chirtel SJ, Keller SE (2015) Survival of Salmonella during drying of fresh ginger root (Zingiber officinale) and storage of grind ginger. J Food Prot 78:1954–1959

    Article  Google Scholar 

  15. Bhila TE, Ratsaka MM, Kanengoni A, Siebrits FK (2010) Effect of sun drying on microbes in non-conventional agricultural by-products. S Afr J Anim Sci 40:484S–487S

  16. Gimenéz-Bastida JA, Zielinski H (2015) Buckwheat as a functional food and its effects on health. J Agric Food Chem 63:7896–7913

    Article  Google Scholar 

  17. Silva FGD, O’Callagahan Y, O’Brien NM, Netto FM (2013) Antioxidant capacity of flaxseed products: the effect of in vitro digestion. Plant Foods Hum Nutr 68:24–30

    Article  CAS  Google Scholar 

  18. Xu Y, Hall C, Wolf-Hall C, Manthey F (2008) Fungistatic activity of flaxseed in potato dextrose agar and a fresh noodle system. Int J Food Microbiol 121:262–267

    Article  CAS  Google Scholar 

  19. Neoralová Z, Švecová B (2014) Determination of the contents for polyphenol and antioxidant substances activity in Moravian wines. Chem List 108:S246–S250

    Google Scholar 

  20. Marklund S, Marklund G (1974) Involvement of superoxide anion radical in autoxidation of pyrogallol and a convenient assay for superoxide-dismutase. Eur J Biochem 47:469–474

    Article  CAS  Google Scholar 

  21. Pervin M, Abul Hasnat M, Debnath T, Park SR, Kim DH, Lim BO (2014) Antioxidant, anti-inflammatory and antiproliferative activity of Angelica dahurica root extracts. J Food Biochem 38:281–292

    Article  Google Scholar 

  22. Hornero-Méndez D, Pérez-Gálvez A, Mínguez-Mosquera MI (2001) A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. J Am Oil Chem Soc 78:1151–1155

    Article  Google Scholar 

  23. Hodges DM, DeLong JM, Forney CF, Prange RK (1999) Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta 207:604–611

    Article  CAS  Google Scholar 

  24. Baril E, Coroller L, Couvert O, El Jabri M, Leguerinel I, Postollec F, Boulais C, Carlin F, Mafart P (2012) Sporulation boundaries and spore formation kinetics of Bacillus spp. as a function of temperature, pH and a(w). Food Microbiol 32:79–86

  25. Caspeta L, Flores N, Pérez NO, Bolívar F, Ramírez OT (2009) The effect of heating rate on Escherichia coli metabolism, physiological stress, transcriptional response, and production of temperature-induced recombinant protein: a scale-down study. Biotechnol Bioeng 102:468–482

    Article  CAS  Google Scholar 

  26. Xu Y, Hall C, Wolf-Hall C (2008) Antifungal activity stability of flaxseed protein extract using response surface methodology. J Food Sci 73:M9–M14

    Article  CAS  Google Scholar 

  27. Zhang N, Chen HX, Zhang Y, Ma LS, XF X (2013) Comparative studies on chemical parameters and antioxidant properties of stripes and caps of shiitake mushroom as affected by different drying methods. J Sci Food Agric 93:3107–3113

    Article  CAS  Google Scholar 

  28. McClements DJ, Decker EA (2008) Lipids. In: Damodaran S, Parkin KL, Fennema OR (eds) Fennema’s food chemistry, 4th edn. CRC Press/ Taylor & Francis, Boca Raton, pp. 155–216

    Google Scholar 

  29. Badani J, Silva C, Martins D, Antunes D, Miguel MG (2015) Ability of scavenging free radicals and preventing lipid peroxidation of some phenols and ascorbic acid. J Appl Pharm Sci 5:034–041

    Article  Google Scholar 

Download references

Acknowledgments

The research was supported by the project SGSFChT_2015001 provided by University of Pardubice, Faculty of Chemical Technology.

Author information

Authors and Affiliations

  1. Department of Biological and Biochemical Sciences, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic

    Iveta Brožková

  2. Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentska 573, 532 10, Pardubice, Czech Republic

    Veronika Dvořáková, Kateřina Michálková & Libor Červenka

  3. Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 275, 760 01, Zlín, Czech Republic

    Helena Velichová

Authors
  1. Iveta Brožková
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Veronika Dvořáková
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kateřina Michálková
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Libor Červenka
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Helena Velichová
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Libor Červenka.

Ethics declarations

Conflicts of Interest

The authors declare that there is no conflict of interest.

Human and Animal Rights

This article does not contain any studies with human or animal subjects.

Electronic Supplementary Material

Online Resource 1

(DOCX 13 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Brožková, I., Dvořáková, V., Michálková, K. et al. Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature. Plant Foods Hum Nutr 71, 429–435 (2016). https://doi.org/10.1007/s11130-016-0580-3

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11130-016-0580-3

Keywords

Search

Navigation