Investigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system

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dc.authorscopusid57213160335
dc.authorscopusid57220203003
dc.authorscopusid57225997249
dc.authorscopusid57312476700
dc.authorscopusid57312919900
dc.authorwosidGBT-8465-2022
dc.authorwosidIXX-6604-2023
dc.authorwosidABG-6863-2020
dc.authorwosidGNY-8677-2022
dc.authorwosidJIE-1712-2023
dc.contributor.authorYaman, Mustafa
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorEde-Cintesun, Elif
dc.contributor.authorKurt, Edanur
dc.contributor.authorFaruk, Mızrak, Ömer
dc.contributor.authorYaman, Mustafa
dc.contributor.authorÇintesun, Elif Ede
dc.contributor.authorDemirci, Mehmet
dc.date.accessioned2022-03-04T19:12:37Z
dc.date.available2022-03-04T19:12:37Z
dc.date.issued2022
dc.departmentSağlık Bilimleri Fakültesien_US
dc.description.abstractThe present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between 22.9 and 507.3 µg/100 g, respectively. After in vitro digestion, formation of glyoxal and methylglyoxal values were increased up to 645% and 698%, respectively. The results revealed that in vitro stimulated digestion conditions strongly increased the amount of glyoxal and methylglyoxal in cookies. The amount of fructose was found to be more effective on the formation of both GO and MGO than those of glucose and sucrose. Further studies are needed to extensively investigate glyoxal and methylglyoxal formation under in vitro conditions in such foods. © 2021 Elsevier Ltden_US
dc.description.sponsorshipWe would like thank the Istanbul Sabahattin Zaim University for their support.en_US
dc.identifier.doi10.1016/j.foodchem.2021.131451
dc.identifier.endpage3742
dc.identifier.issn0308-8146
dc.identifier.issue5
dc.identifier.orcidElif Ede Çintesun |0000-0001-6103-2784
dc.identifier.pmid34717081en_US
dc.identifier.scopus2-s2.0-85117917013en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage3735
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.131451
dc.identifier.urihttps://hdl.handle.net/20.500.12436/3258
dc.identifier.volume373en_US
dc.identifier.wos000823220600014
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCookiesen_US
dc.subjectFormationen_US
dc.subjectGlyoxalen_US
dc.subjectIn vitroen_US
dc.subjectMethylglyoxalen_US
dc.subjectHigh performance liquid chromatographyen_US
dc.subjectConditionen_US
dc.subjectCookieen_US
dc.subjectFormationen_US
dc.subjectGastrointestinalen_US
dc.subjectGlyoxalen_US
dc.subjectHigh-performance liquid chromatographyen_US
dc.subjectIn-vitroen_US
dc.subjectIn-vitro digestionsen_US
dc.subjectMethylglyoxalen_US
dc.subjectDigestive systemen_US
dc.subjectadvanced glycation end producten_US
dc.subjectfructoseen_US
dc.subjectglucoseen_US
dc.subjectglyoxalen_US
dc.subjectmethylglyoxalen_US
dc.subjectsucroseen_US
dc.subjectappleen_US
dc.subjectArticleen_US
dc.subjectcacaoen_US
dc.subjectchickpeaen_US
dc.subjectchocolateen_US
dc.subjectcontrolled studyen_US
dc.subjectcookieen_US
dc.subjectcreamen_US
dc.subjectdigestionen_US
dc.subjectfooden_US
dc.subjectgastrointestinal tracten_US
dc.subjectgingeren_US
dc.subjecthigh performance liquid chromatographyen_US
dc.subjectin vitro studyen_US
dc.subjectmaizeen_US
dc.subjectnuten_US
dc.subjectoaten_US
dc.subjectorange (fruit)en_US
dc.subjectsesameen_US
dc.subjectwalnuten_US
dc.subjectChromatography, High Pressure Liquiden_US
dc.subjectFooden_US
dc.subjectGlucoseen_US
dc.subjectGlyoxalen_US
dc.subjectPyruvaldehydeen_US
dc.titleInvestigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive systemen_US
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication11d96fd1-2720-451c-867d-b4d03a4b11d6
relation.isAuthorOfPublication15c7d7d2-d442-4429-874d-f4c7883cf4a8
relation.isAuthorOfPublicationd077932a-44ea-47aa-8c7f-bc9167173248
relation.isAuthorOfPublication.latestForDiscovery11d96fd1-2720-451c-867d-b4d03a4b11d6

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