Assessment of Maillard Reaction Products and Oxidative Stress Markers in Commercial Noodle Samples from Türkiye

Abstract

This study systematically investigates for the first time the levels of Maillard reaction products—furosine, malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO)—in commercial noodle samples from Türkiye. A total of 13 noodle samples were analyzed to assess the impact of thermal processing on protein quality degradation and lipid oxidation. The results indicate that furosine levels ranged from 10.83 to 60.28 mg/100 g, with an average of 39.31 mg/100 g, suggesting varying degrees of heat treatment among the samples. MDA levels varied between 33.62 and 198.81 μg/100 g, with an average of 122.46 μg /100 g, indicating lipid oxidation influenced by processing conditions. GO and MGO levels ranged from 110.32 to 196.56 μg/100 g and 9.31–42.06 μg/100 g, respectively, aligning with previously reported levels in heat-processed foods. These findings highlight the need for optimizing processing conditions in noodle production to minimize the formation of undesirable Maillard reaction products and oxidative stress markers. Strategies such as controlled drying temperatures, vacuum drying, and the incorporation of antioxidant-rich ingredients may help reduce the accumulation of these compounds. Future research should explore the long-term dietary exposure to AGEs in noodles and assess their potential health implications.