Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system

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dc.authorid0000-0001-6103-2784
dc.contributor.authorYaman, Mustafa
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorEde Çintesun, Elif
dc.contributor.authorKurt, Edanur
dc.contributor.authorMızrak, Ömer Faruk
dc.date.accessioned2021-11-05T05:46:44Z
dc.date.available2021-11-05T05:46:44Z
dc.date.issued2022
dc.departmentİstanbul Medipol Üniversitesi, Sağlık Bilimleri Enstitüsü, Beslenme ve Diyetetik Ana Bilim Dalı
dc.description.abstractThe present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between 22.9 and 507.3 µg/100 g, respectively. After in vitro digestion, formation of glyoxal and methylglyoxal values were increased up to 645% and 698%, respectively. The results revealed that in vitro stimulated digestion conditions strongly increased the amount of glyoxal and methylglyoxal in cookies. The amount of fructose was found to be more effective on the formation of both GO and MGO than those of glucose and sucrose. Further studies are needed to extensively investigate glyoxal and methylglyoxal formation under in vitro conditions in such foods.
dc.description.sponsorshipIstanbul Sabahattin Zaim Universityen_US
dc.identifier.citationYaman, M., Demirci, M., Ede Çintesun, E., Kurt, E. ve Mızrak, Ö. F. (2022). Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system. Food Chemistry, 373. https://dx.doi.org/10.1016/j.foodchem.2021.131451
dc.identifier.doi10.1016/j.foodchem.2021.131451
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2021.131451
dc.identifier.urihttps://hdl.handle.net/20.500.12511/8563
dc.identifier.volume373
dc.identifier.wos000823220600014en_US
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectCookies
dc.subjectFormation
dc.subjectGlyoxal
dc.subjectIn Vitro
dc.subjectMethylglyoxal
dc.titleInvestigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
dc.typeArticle

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