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Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive compounds such as tocopherols, glutathione, or antioxidant capacity. About a 30% decrease in the content of available lysine in the roll was observed compared to the value obtained for fermented dough. Free FIC, FAST index, and browning index were highest for the final products. The increase of analyzed tocopherols (α-, β-,γ-, and δ-T) was noticed during the technological steps, with the highest values found for the roll with 3% of buckwheat hull. A significant reduction in GSH and GSSG content occurred during the baking process. The observed increase in the value of the antioxidant capacity after the baking process may be the result of the formation of new antioxidant compounds.

The expanded bioaccessibility of rutin (Ru) and quercetin (Q) from buckwheat biscuits (BBs) formulated from liquid-state fermented flours by selected lactic acid bacteria (LAB) were determined after gastrointestinal digestion. Fermentation of buckwheat flours caused a LAB-dependent variation in Ru and Q content. BBs baked at 220 °C for 30 min showed lower content of Ru and Q, and no correlation was found between the content of these compounds in fermented flours and BBs. The expanded bioaccessibility of Ru from BBs was low when its content in the soluble and insoluble fractions remaining after digestion in vitro was taken into account. Contrary results were found for Q bioaccessibility which had an index greater than 1, indicating the high Q bioaccessibility from BBs. Since very low Q content was noted in the insoluble fraction remaining after BBs digestion, the high Q bioaccessibility was determined to be due to its concentration in the soluble fraction.

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non-fermented flour. The baking process significantly reduced the ACE inhibitory activity of biscuits obtained from fermented flours, whereas digestion significantly increased these properties. In non-fermented and fermented flours and buckwheat biscuits before and after in vitro digestion samples, ten phenolic acids and eight flavonoids were found. Highly significant correlations were found between sample concentration of 50% inhibition of ACE (IC50) and total phenolic compounds of fermented flour and biscuits before and after digestion for each applied LAB, thus indicating a link between phenolic compound content and ACE inhibitory activity. In the digested biscuits, the input to ACE inhibitory activity was provided by p-coumaric, sinapic, syringic, vanillic, and protocatechuic acids as well as by kaempherol, quercetin, apigenin, and orientin. Therefore, it can be concluded that cumulative action of those phenolic acids and flavonoids released after digestion is responsible, in part, for the bioaccessible ACE inhibitory activity of buckwheat biscuits.

This study identified glucosinolate (GLS) breakdown products and determined the relationships between such products and parent GLS in boiled Brussels sprouts. This is the first ever study to analyse all groups of GLS breakdown products (aliphatic, aralkyl and indole) in boiled vegetables. In the examined boiled Brussels sprouts, isothiocyanates were not determined in the edible parts or cooking water. The presence of seven breakdown products was determined as indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released form glucobrassicin, 3-butenylnitrile released from sinigrin, 4-methylsulfinylbutanenitrile released from glucoiberin, and 2-phenylacetonitrile released from gluconasturtiin. In the edible parts, the content of indole-3-acetonitrile and 3-butenylnitrile was particularly high at approximately 30 and 16 µmol/100 g FW, which was equivalent to 54 and 9% of the initial value of the parent GLS, respectively.

The profile and content of anthocyanins in five red cabbage varieties were analyzed using HPLC–DAD–MS/MS method. The antioxidant capacity of red cabbages was evaluated using five in vitro assays. Red cabbages contained twenty different anthocyanins with the main structure of cyanidin-3-diglucoside-5-glucosides. The presence of nonacylated, monoacylated and diacylated form was identified. Nonacylated and diacylated with sinapic acid derivatives of cyanidin-3-diglucoside-5-glucoside were predominant. The content of anthocyanins varied significantly in plants grown in two different years (P