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 Fakültesi
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 Ltd
dc.description.sponsorshipWe would like thank the Istanbul Sabahattin Zaim University for their support.
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.pmid34717081
dc.identifier.scopus2-s2.0-85117917013
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.volume373
dc.identifier.wos000823220600014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCookies
dc.subjectFormation
dc.subjectGlyoxal
dc.subjectIn vitro
dc.subjectMethylglyoxal
dc.subjectHigh performance liquid chromatography
dc.subjectCondition
dc.subjectCookie
dc.subjectFormation
dc.subjectGastrointestinal
dc.subjectGlyoxal
dc.subjectHigh-performance liquid chromatography
dc.subjectIn-vitro
dc.subjectIn-vitro digestions
dc.subjectMethylglyoxal
dc.subjectDigestive system
dc.subjectadvanced glycation end product
dc.subjectfructose
dc.subjectglucose
dc.subjectglyoxal
dc.subjectmethylglyoxal
dc.subjectsucrose
dc.subjectapple
dc.subjectArticle
dc.subjectcacao
dc.subjectchickpea
dc.subjectchocolate
dc.subjectcontrolled study
dc.subjectcookie
dc.subjectcream
dc.subjectdigestion
dc.subjectfood
dc.subjectgastrointestinal tract
dc.subjectginger
dc.subjecthigh performance liquid chromatography
dc.subjectin vitro study
dc.subjectmaize
dc.subjectnut
dc.subjectoat
dc.subjectorange (fruit)
dc.subjectsesame
dc.subjectwalnut
dc.subjectChromatography, High Pressure Liquid
dc.subjectFood
dc.subjectGlucose
dc.subjectGlyoxal
dc.subjectPyruvaldehyde
dc.titleInvestigation of formation of well-known AGEs precursors in cookies using an in vitro simulated gastrointestinal digestive system
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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