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

Journal of Food Processing and PreservationVolume 44, Issue 9 e14708 ORIGINAL ARTICLE Determination of the most potent precursors of advanced glycation end products in some high-sugar containing traditional foods using high-performance liquid chromatography Büşra Yusufoğlu, orcid.org/0000-0002-9158-9732 Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, TurkeySearch for more papers by this authorMustafa Yaman, orcid.org/0000-0001-9692-0204 Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, TurkeySearch for more papers by this authorEmine Karakuş, Corresponding Author eminekaraku@gmail.com orcid.org/0000-0002-7730-3304 Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, Turkey Correspondence Emine Karakuş, Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, Turkey. Email: eminekaraku@gmail.comSearch for more papers by this author Büşra Yusufoğlu, orcid.org/0000-0002-9158-9732 Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, TurkeySearch for more papers by this authorMustafa Yaman, orcid.org/0000-0001-9692-0204 Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Istanbul, TurkeySearch for more papers by this authorEmine Karakuş, Corresponding Author eminekaraku@gmail.com orcid.org/0000-0002-7730-3304 Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, Turkey Correspondence Emine Karakuş, Department of Chemistry, Faculty of Arts & Science, Yildiz Technical University, Istanbul, Turkey. Email: eminekaraku@gmail.comSearch for more papers by this author First published: 29 June 2020 https://doi.org/10.1111/jfpp.14708Citations: 1Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinked InRedditWechat 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. Practical applications Fruit-based and heat-treated traditional foods examined in this study contain high amounts of sugar. The precursors of advanced glycation end products, glyoxal (GO), and methylglyoxal (MGO) may be formed by the Maillard reactions as well as the caramelization reaction in the examined samples. Pestil, sausage, and molasses are products that can be stored for a long time. Therefore, longer storage may also contribute to the increasing amount of GO and MGO. Products made from red fruits contain high amounts of anthocyanins, whereas products made with grape contain high amounts of resveratrol. Products made with red fruits contain low amounts of MGO. In general, foods containing proanthocyanidins are more effective in reducing the MGO level than foods containing resveratrol. Citing Literature Volume44, Issue9September 2020e14708 RelatedInformation