Investigation of the Glyoxal and Methylglyoxal Compounds in Different Commercially Available Instant Soups by HPLC

Abstract

Glyoxal (GO) and methylglyoxal (MGO) compounds are precursors of advanced glycation end products (AGEs). Today, processed foods' consumption has considerably increased. Changes in eating habits also increase exposure to AGEs. This study aimed to measure and compare the content of AGEs in powder soups consumed frequently among processed foods. In the research, 30 different instant powder soup were obtained from different marketplaces in Istanbul. The contents of GO and MGO in the soups were determined by HPLC. The GO amounts of the instant soups were detected between 83.7–346,8 µg/100 g, while MGO amounts were between 49.8–607 µg/100 g. The highest GO amount was in creamy tomato soup (346,8 µg/100g), while the lowest GO amount was in creamy chicken soup (83.7 µg/100 g). On the other hand, the highest MGO value was in lentil soup (607 µg/100 g), while the lowest MGO value was detected in chicken soup with noodles (49.8 µg/100 g). It has been observed that the AGE contents of the examined instant soups can vary depending on the constituents such as oil, salt, and sugar added to the products.

Keywords

• AGE
• Glyoxal
• Methylglyoxal
• Instant soup

Ticari Olarak Satışa Sunulan Farklı Hazır Çorbalardaki Glioksal ve Metilglioksal Bileşiklerinin HPLC ile Araştırılması

Öz

Glioksal (GO) ve metilglioksal (MGO) bileşikleri, ileri glikasyon son ürünlerinin (AGEs) öncülleridir. Günümüzde, işlenmiş gıdaların tüketimi hızla artmaktadır. Toplumun beslenme şeklindeki bu farklılık ile beraber, AGE’lere maruz kalma durumu da artmaktadır. Bu araştırmanın amacı, işlenmiş gıdalar içerisinde yer alan ve sıklıkla tüketilen hazır toz çorbalardaki GO ve MGO içeriklerinin ölçülmesi ve karşılaştırılmasıdır. Araştırmada, 30 farklı hazır toz çorba örneği İstanbul’daki çeşitli marketlerden alınmıştır. Örneklerdeki GO ve MGO içerikleri HPLC ile belirlenmiştir. Hazır çorbaların GO miktarları 83,7 – 346,8 µg/100 g aralığında tespit edilirken, MGO miktarları 49,8 – 607 µg/100 g aralığında bulunmuştur. En yüksek GO miktarı kremalı domates çorbasında (346,8 µg/100 g), en düşük GO miktarı ise kremalı tavuk çorbasında (83,7 µg/100 g) belirlenmiştir. Diğer taraftan, en yüksek MGO değeri mercimek çorbasında (607 µg/100 g), en düşük MGO değeri şehriyeli tavuk çorbasında (49,8 µg/100 g) belirlenmiştir. İncelenen hazır çorbaların AGE içeriklerinin, ürünlerin içerisine eklenen yağ, tuz ve şeker gibi bileşenlere bağlı olarak değişebildiği gözlemlenmiştir.

Anahtar Kelimeler

• AGE
• Glioksal
• Metilglioksal
• Hazır çorba

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