Investigation of the effects of sugar type on the formation of α-dicarbonyl compounds in jams under in vitro digestive system model

Abstract

The present study aimed to determine the effects of sugar type on the formation of α-dicarbonyl compounds (α-DCs) in jams under in vitro digestive system. Glyoxal (GO) and methylglyoxal (MGO) levels were analyzed with High Performance Liquid Chromatography in jams before and after in vitro digestion. Initial GO and MGO values in jam samples were ranged between 184.38 and 615.94 µg/100 g, and 63.71 and 2978.04 µg/100 g, respectively. After in vitro digestion, the GO and MGO values were increased up to 1616.59 µg/100 g and 3170.39 µg/100 g, respectively. At initial, diabetic jams and homemade jams had relatively low α-DCs content than other jam samples. In vitro digestion had strongly increased the GO and MGO formation in jams, especially in diabetic jams and homemade jams. Sample containing sugar alcohols may have more potential to form AGEs precursors after in vitro digestion, which could be a problem for diabetic people.