Investigation of the alpha-dicarbonyl compounds in some snack foods by HPLC using precolumn derivatization with 4-Nitro-1,2-Phenylenediamine

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dc.authorid0000-0001-6103-2784
dc.contributor.authorEde Çintesun, Elif
dc.contributor.authorTanyıldız, Sena Nur
dc.contributor.authorYıldırım, Hatice
dc.contributor.authorMızrak, Ömer Faruk
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2022-01-10T07:50:10Z
dc.date.available2022-01-10T07:50:10Z
dc.date.issued2022
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı
dc.description.abstractSnack foods are widely consumed in today's modern diet. Food processing techniques and food composition may increase advanced glycation products (AGEs) in snack foods. The present study aimed to determine the most potent precursors of AGEs in snack foods. For this purpose commonly consumed some snacks foods ere obtained from markets in Istanbul. Turkey. The amount of alpha dicarbonyl compounds (alpha-DCs.) glyoxal (GO). and methylglyoxal (MGO) ere determined by high-performance liquid chromatography. The measured amount of GO and MGO ranged between 4-684 mu g/100 g and 28-1573 mu g/100 g in snack foods. respectively. In our study. high levels of MGO were detected in wafer hazelnut chips with cheese and peanuts. Due to their high-fat content, the formation of GO and MGO may occur through lipid peroxidation. In addition. the fragmented state of hazelnuts and peanuts in samples may increase lipid peroxidation. Free sugar content in Turkish delight and cake with fruit might contribute to the alpha-DCs formation by caramclization reaction due to high temperature. In conclusion. snack products that are frequently consumed have many unfavorable features for health. It is important to limit snack food consumption in terms of reducing AGEs exposure.
dc.description.sponsorshipIstanbul Sabahattin Zaim Universityen_US
dc.identifier.citationEde Çintesun, E., Tanyıldız, S. N., Yıldırım, H., Mızrak, Ö. F. ve Yaman, M. (2022). Investigation of the alpha-dicarbonyl compounds in some snack foods by HPLC using precolumn derivatization with 4-Nitro-1,2-Phenylenediamine. Biointerface Research in Applied Chemistry, 12(2), 2242-2250. https://doi.org/10.33263/BRIAC122.22422250
dc.identifier.doi10.33263/BRIAC122.22422250
dc.identifier.endpage2250
dc.identifier.issn2069-5837
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85110074489
dc.identifier.scopusqualityN/A
dc.identifier.startpage2242
dc.identifier.urihttps://doi.org/10.33263/BRIAC122.22422250
dc.identifier.urihttps://hdl.handle.net/20.500.12511/8790
dc.identifier.volume12
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBiointerface Research in Applied Chemistry
dc.relation.ispartofBiointerface Research in Applied Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsAttribution 4.0 International*
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/*
dc.subjectAdvanced Glycation End Products
dc.subjectGlyoxal
dc.subjectMethylglyoxal
dc.subjectSnack Foods
dc.subjectHPLC
dc.titleInvestigation of the alpha-dicarbonyl compounds in some snack foods by HPLC using precolumn derivatization with 4-Nitro-1,2-Phenylenediamine
dc.typeArticle

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