Determination of the most potent precursors of advanced glycation end products in some high-sugar containing traditional foods using high-performance liquid chromatography


Yusufoğlu B., Yaman M., Karakuş E.

Journal Of Food Processing And Preservation, vol.1, no.1, pp.1-6, 2020 (Journal Indexed in SCI)

  • Publication Type: Article / Article
  • Volume: 1 Issue: 1
  • Publication Date: 2020
  • Doi Number: 10.1111/jfpp.14708
  • Title of Journal : Journal Of Food Processing And Preservation
  • Page Numbers: pp.1-6

Abstract

The aim of this research was to investigate the levels of the most potent precursors of advanced glycation end products (AGEs) in some high-sugar containing Turkish traditional foods and investigated the effects of sugar content on the formation of AGE precursors. The amounts of glyoxal (GO) and methylglyoxal (MGO) were determined by HPLC using pre-column derivatization. When we evaluated GO and MGO results, GO and MGO values ranged from 99.8 to 223.3, and from 53.2 to 8,773.7 µg/100 g, respectively. GO and MGO may be formed by Maillard reactions as well as caramelization reactions. Products made with red fruits contained low MGO amounts. Thus, traditional foods containing red fruit may prevent the formation of GO and MGO. In general, we concluded that foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. Further studies are needed to support these results.