Abstract
Advanced glycation end products (AGEs) are potentially chemical hazardous compounds. Digestive system condtions may effect AGEs formation. Despite puddings have low AGEs content, the effect of in vitro digestion on AGEs formation is unknown. This study aims to determine the formation of AGEs precursors as Glyoxal (GO) and Methylglyoxal (MGO) in puddings under in vitro digestion. For this purpose, GO and MGO levels of puddings were determined by High-Performance Liquid Chromatography. The amount of GO and MGO in samples ranged between 6.3 to 18.8 µg /100 g and 5.8 to 24.4 µg / 100g, respectively. After in vitro digestion, GO and MGO levels were increased to between 7.4 to 24.4 µg / 100g and 8.5 to 31.6 µg/100 g, respectively. Our results revealed that puddings have low AGEs precursors this may be due to bounding capability of milk proteins, water binding capacity of starch, low heat treatment and sugar type.
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