The antioxidant capacity and the level of changes of phenolics compounds and total flavonoids in four types of ginger and two types of rye bread after stimulated in vitro pH changes in gastrointestinal tract and after enzymatic digestion in vitro were tested. Obtained results showed that the stimulated in vitro pH changes and enzymatic digestion in vitro leads to increase phenolics compounds and total flavonoids content and to growth of antioxidant capacity of tested products. In the study, the positive correlation between antioxidant activity and content of total phenolic compounds and total flavonoids was shown. The results suggests that enzymatic digestions may lead to matrix modification, in which phenolics compounds are released and shape the antioxidant capacity in rye products.
rye-based products, pH changes, enzymatic digestion, antioxidant activity, phenolic compounds