Detection of Advanced Glycation End Product Precursors in Chocolates Enriched With Lyophilized Cornelian Cherry (Cornus mas L.)

Abstract

Advanced glycation end product (AGEs) precursors, glyoxal (GO) and methylglyoxal (MGO), are toxic compounds formed during food processing through the Maillard reaction and, protein and lipid oxidation. Chocolate, a widely consumed product, has been extensively studied for its health effects and contains AGEs and their precursors, which are associated with many chronic inflammatory diseases. Cornelian cherry (Cornus mas L.), naturally grown in Türkiye, is rich in antioxidants, vitamin C, anthocyanins, flavonoids, and phenolic compounds. Fruits with natural antioxidant content are known to reduce AGE formation. This study aimed to investigate changes in GO and MGO contents by adding various amounts (10 g, 15 g, and 20 g) of lyophilized C. mas powder to different types of chocolate (dark, milk, and white). AGE precursors analysis was performed using High- Performance Liquid Chromatography (HPLC). Additionally, sensory analysis was conducted to determine the consumption potential of the chocolates. Fourteen panelists aged 18-65 evaluated the chocolate samples using a single-blind method by tasting the samples and completing a sensory analysis questionnaire. Data were evaluated and reported using the SPSS 26.0 software package. GO contents of the samples ranged from 14.0 to 268.6 μg/100g, while MGO contents ranged from 122.3 to 284.0 μg/100g. It was observed that only in milk chocolate samples did the GO content decrease with increased amounts of C. mas. In the sensory analysis, among chocolate groups, the most preferred product after the control groups was white chocolate with 10 g (3.86 ± 0.86). Significant differences were found among chocolate types in terms of taste, bitterness, melting in the mouth, texture, hardness, sourness, and overall acceptance (p<0.05). Foods with high antioxidant content, such as C. mas L. affect the AGE precursors in products. More comprehensive studies examining the antioxidant capacity concerning GO and MGO determination in chocolate types are needed.