Detection and Assessment of the Precursors of Advanced Glycation End Products in Packaged Cakes by HPLC
Paketli Keklerde İleri Glikasyon Son Ürünleri Öncüllerinin HPLC ile Tespiti ve Değerlendirilmesi
Abstract
Glyoxal (GO) and methylglyoxal (MGO), which are the precursors of advanced glycation end products (AGEs), are toxic, heterogeneous compounds formed by Maillard reaction (MR), protein, and fat oxidation during food processing. This study aims to determine and evaluate the AGE content of packaged cakes, which is one of the processed foods. In this study, 19 different packaged cake samples and 1 homemade cake were used. Packaged cakes were obtained from different marketplaces in Istanbul. MGO and GO contents in the cakes were measured by HPLC device. Measured GO amounts in the analyzed samples were detected between 0 – 28.54 µg/100 g. The MGO contents of the cakes were found in the range of 7.60 – 87.1 µg/100 g. MGO could not be detected in the homemade cake. MGO amounts in packaged cakes were found to be much higher than GO amounts.
Keywords
Glyoxal, Methylglyoxal, Advanced glycation end products, HPLC, Packaged cake
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