BIOACCESSIBILITY OF α -DICARBONYL COMPOUNDS IN BREADS AND OTHER BAKERY PRODUCTS USING AN IN VITRO STIMULATED GASTROINTESTINAL DIGESTIVE SYSTEMS
Latin American Applied Research, vol.53, no.2, pp.111-117, 2023 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Volume: 53 Issue: 2
- Publication Date: 2023
- Doi Number: 10.52292/j.laar.2023.1017
- Journal Name: Latin American Applied Research
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Page Numbers: pp.111-117
- Keywords: Bio-accesibility, Breads, Glyoxal, HPLC, Methylglyoxal
- Yıldız Technical University Affiliated: Yes
Abstract
Digestive system conditions may in-crease or decrease the formation α-dicarbonyl com-pounds. This study aims to determine the bioaccessi-bility of glyoxal (GO) and methylglyoxal (MGO) in bakery products under in vitro gastrointestinal condi-tions. For this purpose breads and bakery products were obtained from bakehouse in Istanbul, Turkey. The amount of GO and MGO in samples ranged be-tween 54.8 to 180.4 μg /100 g and 45.8 to 220.3 μg / 100g respectively. After in vitro digestion GO and MGO levels were increased to between 170.4 to 656.8 μg / 100g and 105.6 to 1220.9 μg/100 g, respectively. Bioaccessibility of GO and MGO increased up to 727% and 1351% respectively. High increase rates were observed in samples that contain high fat and low moisture contents. We demonstrated that for-mation of GO and MGO increase under in vitro diges-tive system conditions. Further studies are needed to extensively investigate the formation mechanism in such foods