Bioaccessibility of α -Dicarbonyl Compounds in Breads and Other Bakery Products Using an In Vitro Stimulated Gastrointestinal Digestive Systems

Abstract

Digestive system conditions may in-crease or decrease the formation α-dicarbonyl com-pounds. This study aims to determine the bioaccessi-bility of glyoxal (GO) and methylglyoxal (MGO) in bakery products under in vitro gastrointestinal condi-tions. For this purpose breads and bakery products were obtained from bakehouse in Istanbul, Turkey. The amount of GO and MGO in samples ranged be-tween 54.8 to 180.4 μg /100 g and 45.8 to 220.3 μg / 100g respectively. After in vitro digestion GO and MGO levels were increased to between 170.4 to 656.8 μg / 100g and 105.6 to 1220.9 μg/100 g, respectively. Bioaccessibility of GO and MGO increased up to 727% and 1351% respectively. High increase rates were observed in samples that contain high fat and low moisture contents. We demonstrated that for-mation of GO and MGO increase under in vitro diges-tive system conditions. Further studies are needed to extensively investigate the formation mechanism in such foods.