Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

► Long-term storage of ginger cakes caused a decrease in phenolic compounds and inositol hexaphosphate. ► Long-term storage of ginger cakes caused an increase of antioxidative and reducing capacity. ► Long-term storage caused changes in both reduced and oxidised forms of glutathione. ► Long-term storage induced formation of furosine, advanced and final Maillard reaction products. ► The high tryptophan concentration in ginger cakes may promote Maillard reaction progress during long-term storage.