Determination of Toxic α-Dicarbonyl Compounds, Glyoxal, Methylglyoxal, and Diacetyl, Released to the Headspace of Lipid Commodities upon Heat Treatment

Abstract

Toxic α-dicarbonyl compounds, glyoxal, 2-methylglyoxal, and diacetyl, released from the headspace from butter, margarine, safflower oil, beef fat, and cheese heated at 100 and 200 °C were analyzed by gas chromatography as quinoxaline derivatives. Total amounts of α-dicarbonyl compounds ranged from 40.5 ng/g (butter) to 331.2 ng/g (beef fat) at 100 °C and from 302.4 ng/g (safflower oil) to 4521.5 ng/g (margarine) at 200 °C. The total amount of α-dicarbonyl compounds increased approximately 55- and 15-fold in the headspace of heated butter and margarine, respectively, when the temperature was increased from 100 to 200 °C. However, only slight differences associated with temperature variation were observed in the cases of safflower oil and beef fat (1.3- and 1.1-fold, respectively). Diacetyl was found in the highest amounts among all samples, ranging from 13.9 ± 0.3 ng/g (butter) to 2835.7 ng/g (cheese) at 100 °C and from 112.5 ± 102 ng/g (safflower oil) to 2274.5 ± 442.6 ng/g (margarine) at 200 °C, followed by methylglyoxal, ranging from 13.0 ± 0.5 to 112.7 ± 10.1 ng/g (cheese) at 100 °C and from 34.7 ± 5.0 ng/g (safflower oil) to 1790 ± 372.3 ng/g (margarine) at 200 °C. Much less glyoxal formed, in amounts ranging from 13.6 ± 0.7 ng/g (butter) to 53.4 ± 11.2 ng/g (beef fat) at both temperatures. The amounts of α-dicarbonyl compounds released into the vapor phase from lipid commodities during heating were satisfactorily analyzed.

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

“…Maillard reaction, caramelization and lipid oxidation are responsible for the formation of α-dicarbonyl compounds in foods during thermal processing [5][6][7][8]. Dehydration of hexose sugars mainly leads to 3-deoxyglucosone formation and, to a smaller extent, to 1-deoxyglucosone, while major oxidation product of hexoses is glucosone [9,10].…”

Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid–liquid microextraction coupled with GC–MS

“…Glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) are toxic α‐dicarbonyl compounds formed during the Maillard reaction , sugar caramelization , and lipid oxidation . Their ingestion or inhalation leads to protein modification and the formation of advanced glycation end products, which have been associated with the pathology of diabetes and aging .…”

“…The Maillard reaction in red ginseng has been studied for years, especially the initial reaction stage with maltose and arginine or L-lysine [5], which suggests that maltose is degraded into glyoxal, methylglyoxal, and diacetyl through an Amadori product intermediate [6]. Glyoxal (GO), methylglyoxal (MGO), and diacetyl (DA) are toxic α-dicarbonyl compounds formed during the Maillard reaction [7,8], sugar caramelization [9], and lipid oxidation [10,11]. Their ingestion or inhalation leads to protein modification and the formation of advanced glycation end products, which have been associated with the pathology of diabetes and aging [12].…”

Heat‐induced amyloid‐like aggregation of β‐lactoglobulin affected by glycation by α‐dicarbonyl compounds in a model study

“…These compounds are widely detected in commonly consumed foods, such as sweets, honey, dairy, jams, beverage and bakery products. Their levels in food are largely increased after heat treatments associated with food processing . The GO content in milk was reported to increase from less than 5 μmol L −1 to approximately 40 μmol L −1 , which is 5‐ to 300‐fold higher than the levels of MGO, 3‐DG and BU after ultra‐heat treatment (UHT) .…”

“…Their levels in food are largely increased after heat treatments associated with food processing. 1,[5][6][7] The GO content in milk was reported to increase from less than 5 μmol L −1 to approximately 40 μmol L −1 , which is 5-to 300-fold higher than the levels of MGO, 3-DG and BU after ultra-heat treatment (UHT). 6 When the temperature was increased from 100 to 200 ∘ C, the total amount of -dicarbonyl compounds in the headspace of heated butter and margarine increased by approximately 55 and 15 times, respectively.…”