Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC

Detalhes bibliográficos
Autor(a) principal: UĞUR,Halime
Data de Publicação: 2022
Outros Autores: GÖRÜNMEK,Mihraç, ÇATAK,Jale, EFE,Esra, ÖZGÜR,Bahtiyar, DUMAN,Sabire, YAMAN,Mustafa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101046
Resumo: Abstract This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.
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spelling Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLCMaillard reactioncaramelizationAGEsbaklavaTurkish delightAbstract This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101046Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08522info:eu-repo/semantics/openAccessUĞUR,HalimeGÖRÜNMEK,MihraçÇATAK,JaleEFE,EsraÖZGÜR,BahtiyarDUMAN,SabireYAMAN,Mustafaeng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000101046Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
title Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
spellingShingle Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
UĞUR,Halime
Maillard reaction
caramelization
AGEs
baklava
Turkish delight
title_short Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
title_full Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
title_fullStr Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
title_full_unstemmed Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
title_sort Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
author UĞUR,Halime
author_facet UĞUR,Halime
GÖRÜNMEK,Mihraç
ÇATAK,Jale
EFE,Esra
ÖZGÜR,Bahtiyar
DUMAN,Sabire
YAMAN,Mustafa
author_role author
author2 GÖRÜNMEK,Mihraç
ÇATAK,Jale
EFE,Esra
ÖZGÜR,Bahtiyar
DUMAN,Sabire
YAMAN,Mustafa
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv UĞUR,Halime
GÖRÜNMEK,Mihraç
ÇATAK,Jale
EFE,Esra
ÖZGÜR,Bahtiyar
DUMAN,Sabire
YAMAN,Mustafa
dc.subject.por.fl_str_mv Maillard reaction
caramelization
AGEs
baklava
Turkish delight
topic Maillard reaction
caramelization
AGEs
baklava
Turkish delight
description Abstract This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101046
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101046
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.08522
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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