Assessment of Formation of the Glyoxal and Methylglyoxal Levels in Various Sugar-Free or Sweetened Products Under in Vitro Gastrointestinal Digestive System

Abstract

ABSTRACT Sweeteners and sugar-free products are commonly used substitutes for caloric sugars for weight management or maintaining normal blood sugar. However, α-dicarbonyl compounds (α-DCs) of these products have limited studies. Present study aimed to determine the formation of α-DCs such as glyoxal (GO) and methylglyoxal (MGO) in various sweetener-containing products under gastrointestinal digestion system conditions. The GO and MGO content were determined by High-Performance Liquid Chromatography using pre-column derivatization. Initial GO and MGO values ranged between 21.1-234.4 µg/100 g and 109.7-3164.5 µg/100 g for GO and MGO, respectively. After gastrointestinal digestion, the formation of GO and MGO increased up to 2546 % and 607.9 %, respectively. The results revealed that sweetener-containing products had high GO and MGO content. Also, it was found that in vitro digestive system conditions may increase the formation of α-DCs. Further studies should focus on the aspects of α-DCs formation in sweetener-containing products with different types of sugar.