Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC

Abstract

This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.

Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage

“…3-DG accumulation in M-NCS during storage was in agreement with Oliveira's finding that the increase in 3-DG was positively correlated with storage time (Oliveira et al, 2016). Similar findings were also found in the study of methylglyoxal (MGO) as α-dicarbonyl compounds (Uğur et al, 2022). The NCS used in this experiment is produced by clarifying sugarcane juice by membrane technology.…”

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

“…For example, the caramelization temperature of fructose is 110 °C (230 °F), while for sucrose, it is 160 °C (320 °F) (Luna & Aguilera, 2014). In addition, the caramelization reactions are sensitive to the chemical environment (Seo et al, 2012;Uğur et al, 2022). The reaction rate will alter with the changing of acidity (pH) level (Ajandouz et al, 2001).…”