Effects of Different Herbal Teas on Reducing the Bioaccessibility of Methylglyoxal in Crackers under Stimulated Gastrointestinal Digestive System

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dc.authorscopusid57778614200
dc.authorscopusid57213160335
dc.authorscopusid58176271500
dc.authorscopusid57209260456
dc.authorscopusid57221849187
dc.authorscopusid57221844035
dc.authorscopusid58176039600
dc.authorscopusid58175104900
dc.contributor.authorÇintesun, Elif Ede
dc.contributor.authorYaman, Mustafa
dc.contributor.authorAslan, Rabia
dc.contributor.authorMızrak, Ömer Faruk
dc.contributor.authorTanyıldız, Sena Nur
dc.contributor.authorYıldırım, Hatice
dc.contributor.authorBalı, Rabia
dc.contributor.authorUçan, Büşranur
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇintesun, Elif Ede
dc.date.accessioned2024-01-09T08:24:08Z
dc.date.available2024-01-09T08:24:08Z
dc.date.issued2022
dc.departmentSağlık Bilimleri Fakültesi
dc.description.abstractThe present study aims to determine the bioaccessibility of methylglyoxal (MGO) in crackers and investigate the effects of herbal teas on reducing the formation of MGO under in vitro digestion system. Different herbal teas were added in crackers to reduce MGO formation under in vitro system. MGO levels were determined by High-Performance Liquid Chromatography. The amounts of MGO in crackers samples at initial and after in vitro digestion were ranged from 51 to 104 µg/100 g and 274 to 408 µg / 100 g, respectively. After in vitro digestion, the bioaccessibility of MGO values was increased up to 628%. Also, it was found that polyphenol-rich herbal teas such as black, green, turmeric, and rosehip significantly reduced MGO bioaccessibility in crackers. The addition of these herbal teas as antioxidants in cracker formulations or consumption of herbal teas along with snack foods may be recommended.
dc.identifier.doi10.33263/LIANBS112.34213429
dc.identifier.endpage3429
dc.identifier.issn2284-6808
dc.identifier.issue2
dc.identifier.orcidElif Ede Çintesun |0000-0001-6103-2784
dc.identifier.orcidMustafa Yaman |0000-0001-9692-0204
dc.identifier.orcidRabia Aslan |0000-0001-5675-8118
dc.identifier.orcidÖmer Faruk Mızrak |0000-0002-0389-5626
dc.identifier.orcidSena Nur Tanyıldız |0000-0003-3107-3061
dc.identifier.orcidHatice Yıldırım |0000-0001-5904-2430
dc.identifier.orcidRabia Balı |0000-0002-8504-3397
dc.identifier.orcidBüşranur Uçan |0000-0002-1237-7679
dc.identifier.scopus2-s2.0-85148645183
dc.identifier.scopusqualityQ3
dc.identifier.startpage3421
dc.identifier.urihttps://doi.org/10.33263/LIANBS112.34213429
dc.identifier.urihttps://hdl.handle.net/20.500.12436/5587
dc.identifier.volume11
dc.indekslendigikaynakScopus
dc.institutionauthorÇintesun, Elif Ede
dc.institutionauthorYaman, Mustafa
dc.institutionauthorAslan, Rabia
dc.institutionauthorMızrak, Ömer Faruk
dc.institutionauthorTanyıldız, Sena Nur
dc.institutionauthorYıldırım, Hatice
dc.institutionauthorBalı, Rabia
dc.institutionauthorUçan, Büşranur
dc.language.isoen
dc.publisherAMG Transcend Association
dc.relation.ispartofLetters in Applied NanoBioScience
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood processing
dc.subjectAdvanced glycation end products
dc.subjectMethylglyoxal
dc.subjectCrackers
dc.subjectBioaccessibility
dc.titleEffects of Different Herbal Teas on Reducing the Bioaccessibility of Methylglyoxal in Crackers under Stimulated Gastrointestinal Digestive System
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublication15c7d7d2-d442-4429-874d-f4c7883cf4a8
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

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