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

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dc.authorscopusid57213160335en_US
dc.authorscopusid57225997249en_US
dc.authorscopusid57327246100en_US
dc.authorscopusid58113151800en_US
dc.authorscopusid57209260456en_US
dc.authorscopusid57222627770en_US
dc.authorwosidGBT-8465-2022en_US
dc.authorwosidABG-6863-2020en_US
dc.authorwosidFRB-9772-2022en_US
dc.contributor.authorYaman, Mustafa
dc.contributor.authorEde Çintesun, Elif
dc.contributor.authorÖzgölet, Muhammed
dc.contributor.authorSerdar, Esra
dc.contributor.authorMızrak, Ömer Faruk
dc.contributor.authorYıldırım Servi, Esra
dc.contributor.authorYaman, Mustafa
dc.contributor.authorYıldırım Servi, Esra
dc.contributor.authorÇintesun, Elif Ede
dc.date.accessioned2024-02-26T09:45:46Z
dc.date.available2024-02-26T09:45:46Z
dc.date.issued2023en_US
dc.departmentLisansüstü Eğitim Enstitüsüen_US
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.departmentSağlık Bilimleri Fakültesien_US
dc.departmentHelal Gıda Ar-Ge Mükemmeliyet Merkezi
dc.description.abstractDigestive 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.en_US
dc.identifier.citationYaman, M., Ede-Cintesun, E., Ozgolet, M., Serdar, E., Mizrak, O. F., & Yildirim-Servi, E. (2023). Bioaccessibility of α -Dicarbonyl Compounds in Breads and Other Bakery Products Using an In Vitro Stimulated Gastrointestinal Digestive Systems. Latin American Applied Research, 53(2), 111-117.en_US
dc.identifier.doi10.52292/j.laar.2023.1017
dc.identifier.endpage117en_US
dc.identifier.issn0327-0793
dc.identifier.issn1851-8796
dc.identifier.issue2en_US
dc.identifier.orcidMustafa Yaman |0000-0001-9692-0204en_US
dc.identifier.orcidElif Ede Çintesun |0000-0001-6103-2784en_US
dc.identifier.orcidMuhammed Özgölet |0000-0001-5584-097Xen_US
dc.identifier.orcidÖmer Faruk Mızrak |0000-0002-0389-5626en_US
dc.identifier.orcidEsra Yıldırım Servi |0000-0001-5094-5828en_US
dc.identifier.scopus2-s2.0-85148607938en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage111en_US
dc.identifier.urihttps://doi.org/10.52292/j.laar.2023.1017
dc.identifier.urihttps://hdl.handle.net/20.500.12436/5786
dc.identifier.volume53en_US
dc.identifier.wosWOS:001158089000005en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYaman, Mustafa
dc.institutionauthorEde Çintesun, Elif
dc.institutionauthorSerdar, Esra
dc.institutionauthorMızrak, Ömer Faruk
dc.institutionauthorYıldırım Servi, Esra
dc.language.isoen
dc.publisherPLAPIQUI(UNS-CONICET)en_US
dc.relation.ispartofLATIN AMERICAN APPLIED RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - İdari Personel ve Öğrencien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBio-accesibilityen_US
dc.subjectBreadsen_US
dc.subjectGlyoxalen_US
dc.subjectHPLCen_US
dc.subjectMethylglyoxalen_US
dc.titleBioaccessibility of α -Dicarbonyl Compounds in Breads and Other Bakery Products Using an In Vitro Stimulated Gastrointestinal Digestive Systemsen_US
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublication79365926-8785-443f-9dca-558d29d25bb9
relation.isAuthorOfPublication15c7d7d2-d442-4429-874d-f4c7883cf4a8
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

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