Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread

This study examines the impact of oils from unconventional sources — chokeberry, blackcurrant, raspberry, and strawberry seeds — applied with or without prior roasting, on the formation of Maillard reaction products in a model gluten-free rice bread. The addition of oils from roasted chokeberry and blackcurrant seeds significantly reduced furosine levels in the crumb by 32 % and 25 %, respectively. In contrast, only the oil from roasted strawberry seeds increased furosine content, by 42 % in the crust and 49 % in the crumb. The use of oils from roasted seeds resulted in an average 23 % reduction of free fluorescent advanced glycation end-products (AGEs) in the crust. However, the addition of roasted blackcurrant seed oil was associated with a 48 % increase in free fluorescent AGEs in the crumb. Roasting-induced changes in berry seed oils had no significant effect on the mitigation of 5-hydroxymethylfurfural (5-HMF) formation in the crust. No significant differences were observed in N-ε-(carboxymethyl)lysine (CML) levels in crust when comparing oils from roasted and unroasted seeds. Higher concentrations of N-ε-(carboxyethyl)lysine (CEL) relative to CML in the crust suggest a dominant role of lipid-derived glycation pathways in this food system.