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Quantitative Analyses of Glyoxal and Methylglyoxal Compounds in FrenchFry Samples by HPLC Using 4-Nitro-1,2-Phenlenediamine as A Derivatizing Reagent

Year 2020, Volume: 4 Issue: 1, 20 - 24, 15.07.2020

Abstract

Nowadays, there is a rising trend in processed food consumption. 1,2-Dicarbonyl compounds, GO and MGO, can be formed during thermal processing by Maillard reaction and oxidation of proteins and fats as precursors of advanced glycation end products (AGEs) in foods. The purpose of the present study was to determine the precursors of advanced glycation end products, GO and MGO, in french fries which have a large place in today's modern diet and to evaluate their effects on health. The samples were purchased from different fast-food restaurants in Istanbul, Turkey. The amounts of glyoxal and methylglyoxal in these foods were determined by HPLC using 4-nitro-1,2-phenlenediamine as a pre-column derivatizing reagent. The amounts of GO and MGO were determined in french fry samples. The measured amounts of GO ranged between 2 and 428 μg/100 g in samples. However, the measured amounts of MGO ranged between 122 and 340 μg/100 g. French fries contained higher levels of MGO than GO. The health problems related with AGEs can be reduced with an AGE-restricted diet. Therefore, it is suggested to reduce the consumption of foods rich in AGEs to reduce high AGE intake in the diet.

References

  • Nowotny K, Schröter D, Schreiner M, Grune T. Dietary advanced glycation end products and their relevance for human health. Ageing research reviews (2018) 47:55–66.
  • Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association (2010) 110(6):911-916. e12.
  • Yamaguchi M, Ishida J, Xuan ZX, Nakamura A, Yoshitake T. Determination of glyoxal, methylglyoxal, diacethyl, and 2, 3-pentanedione in fermented foods by high-performance liquid chromatography with fluorescence detection. Journal of Liquid Chromatography & Related Technologies (1994) 17(1):203–211.
  • Niyati-Shirkhodaee F, Shibamoto T. Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation. Journal of Agricultural and Food Chemistry (1993) 41(2):227–230.
  • Henle T. Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods. Amino acids (2005) 29(4):313–322.
  • Luevano-Contreras C, Chapman-Novakofski K. Dietary advanced glycation end products and aging. Nutrients (2010) 2(12):1247–1265.
  • Nowotny K, Jung T, Höhn A, Weber D, Grune T. Advanced glycation end products and oxidative stress in type 2 diabetes mellitus. Biomolecules (2015) 5(1):194–222.
  • Gizlici MN, Çatak J. Diabetes Mellitus ve Çinko İlişkisi. Türkiye Diyabet ve Obezite Dergisi 3(2):107–113.
  • Schleicher E, Friess U. Oxidative stress, AGE, and atherosclerosis. Kidney International (2007) 72:S17-S26.
  • Hofmann SM, Dong H-J, Li Z, Cai W, Altomonte J, Thung SN, et al. Improved insulin sensitivity is associated with restricted intake of dietary glycoxidation products in the db/db mouse. Diabetes (2002) 51(7):2082–2089.
  • Wang X-J, Gao F, Li L-C, Hui X, Li H, Gao W-Y. Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2, 3-dimethyl-6-quinoxalinyl)-1, 2-benzenediamine as a derivatizing reagent. Microchemical Journal (2018) 141:64–70.
  • Daglia M, Papetti A, Aceti C, Sordelli B, Spini V, Gazzani G. Isolation and determination of α-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. Journal of Agricultural and Food Chemistry (2007) 55(22):8877–8882.
  • Mahar KP, Khuhawar MY, Kazi TG, Abbasi K, Channer AH. Quantitative analysis of glyoxal, methyl glyoxal and dimethyl glyoxal from foods, beverages and wines using HPLC and 4-nitro-1, 2-phenylenediamine as derivatizing reagent. Asian Journal of Chemistry (2010) 22(9):6983–6990.
  • Çatak J. Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi [Determination of the glycemic indexes of some food products and biscuits by in vitro methods which consumed in Turkey]. European Journal of Science and Technology (2019)(16):940–947. doi:10.31590/ejosat.605008.
  • Kuytak Ç, Çatak J. The relationship between calcium and obesity (2020).
  • Catak J, Yaman M, Ugur H. Investigation of aflatoxin levels in chips by HPLC using post-column UV derivatization system. PROGRESS IN NUTRITION (2020) 22(1):214–223.
  • Jackson P, Romo MM, Castillo MA, Castillo-Durán C. Junk food consumption and child nutrition. Nutritional anthropological analysis. Revista médica de Chile (2004) 132(10):1235.
  • Patron A. La reaction de Maillard et le brunissement non-enzymatique dans l’industrie alimentaire [The Maillard reaction and non-enzymatic browning in the food industry]. Industries Alimentaires et Agricoles (1951) 68(7):251–256.
  • Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association (2004) 104(8):1287–1291.
  • Yamagishi S-i, Ueda S, Okuda S. Food-derived advanced glycation end products (AGEs): a novel therapeutic target for various disorders. Current pharmaceutical design (2007) 13(27):2832–2836.
  • Matafome P, Sena C, Seiça R. Methylglyoxal, obesity, and diabetes. Endocrine (2013) 43(3):472–484.
  • O’Brien J, Morrissey PA, Ames JM. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition (1989) 28(3):211–248.
  • Fujioka K, Shibamoto T. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation. Lipids (2004) 39(5):481.
  • Degen J, Hellwig M, Henle T. 1, 2-Dicarbonyl compounds in commonly consumed foods. Journal of Agricultural and Food Chemistry (2012) 60(28):7071–7079.
  • Arribas-Lorenzo G, Morales FJ. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants. Journal of Agricultural and Food Chemistry (2010) 58(5):2966–2972.
  • Jiang Y, Hengel M, Pan C, Seiber JN, Shibamoto T. Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment. Journal of Agricultural and Food Chemistry (2013) 61(5):1067–1071.
  • Sandu O, Song K, Cai W, Zheng F, Uribarri J, Vlassara H. Insulin resistance and type 2 diabetes in high-fat–fed mice are linked to high glycotoxin intake. Diabetes (2005) 54(8):2314–2319.
  • Thornalley PJ. Dicarbonyl intermediates in the Maillard reaction. Annals of the New York Academy of Sciences (2005) 1043(1):111–117.
  • Pouillart P, Mauprivez H, Ait‐Ameur L, Cayzeele A, Lecerf J‐M, Tessier FJ, et al. Strategy for the study of the health impact of dietary Maillard products in clinical studies: the example of the ICARE clinical study on healthy adults. Annals of the New York Academy of Sciences (2008) 1126(1):173–176.
Year 2020, Volume: 4 Issue: 1, 20 - 24, 15.07.2020

Abstract

References

  • Nowotny K, Schröter D, Schreiner M, Grune T. Dietary advanced glycation end products and their relevance for human health. Ageing research reviews (2018) 47:55–66.
  • Uribarri J, Woodruff S, Goodman S, Cai W, Chen X, Pyzik R, et al. Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association (2010) 110(6):911-916. e12.
  • Yamaguchi M, Ishida J, Xuan ZX, Nakamura A, Yoshitake T. Determination of glyoxal, methylglyoxal, diacethyl, and 2, 3-pentanedione in fermented foods by high-performance liquid chromatography with fluorescence detection. Journal of Liquid Chromatography & Related Technologies (1994) 17(1):203–211.
  • Niyati-Shirkhodaee F, Shibamoto T. Gas chromatographic analysis of glyoxal and methylglyoxal formed from lipids and related compounds upon ultraviolet irradiation. Journal of Agricultural and Food Chemistry (1993) 41(2):227–230.
  • Henle T. Protein-bound advanced glycation endproducts (AGEs) as bioactive amino acid derivatives in foods. Amino acids (2005) 29(4):313–322.
  • Luevano-Contreras C, Chapman-Novakofski K. Dietary advanced glycation end products and aging. Nutrients (2010) 2(12):1247–1265.
  • Nowotny K, Jung T, Höhn A, Weber D, Grune T. Advanced glycation end products and oxidative stress in type 2 diabetes mellitus. Biomolecules (2015) 5(1):194–222.
  • Gizlici MN, Çatak J. Diabetes Mellitus ve Çinko İlişkisi. Türkiye Diyabet ve Obezite Dergisi 3(2):107–113.
  • Schleicher E, Friess U. Oxidative stress, AGE, and atherosclerosis. Kidney International (2007) 72:S17-S26.
  • Hofmann SM, Dong H-J, Li Z, Cai W, Altomonte J, Thung SN, et al. Improved insulin sensitivity is associated with restricted intake of dietary glycoxidation products in the db/db mouse. Diabetes (2002) 51(7):2082–2089.
  • Wang X-J, Gao F, Li L-C, Hui X, Li H, Gao W-Y. Quantitative analyses of α-dicarbonyl compounds in food samples by HPLC using 4-(2, 3-dimethyl-6-quinoxalinyl)-1, 2-benzenediamine as a derivatizing reagent. Microchemical Journal (2018) 141:64–70.
  • Daglia M, Papetti A, Aceti C, Sordelli B, Spini V, Gazzani G. Isolation and determination of α-dicarbonyl compounds by RP-HPLC-DAD in green and roasted coffee. Journal of Agricultural and Food Chemistry (2007) 55(22):8877–8882.
  • Mahar KP, Khuhawar MY, Kazi TG, Abbasi K, Channer AH. Quantitative analysis of glyoxal, methyl glyoxal and dimethyl glyoxal from foods, beverages and wines using HPLC and 4-nitro-1, 2-phenylenediamine as derivatizing reagent. Asian Journal of Chemistry (2010) 22(9):6983–6990.
  • Çatak J. Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi [Determination of the glycemic indexes of some food products and biscuits by in vitro methods which consumed in Turkey]. European Journal of Science and Technology (2019)(16):940–947. doi:10.31590/ejosat.605008.
  • Kuytak Ç, Çatak J. The relationship between calcium and obesity (2020).
  • Catak J, Yaman M, Ugur H. Investigation of aflatoxin levels in chips by HPLC using post-column UV derivatization system. PROGRESS IN NUTRITION (2020) 22(1):214–223.
  • Jackson P, Romo MM, Castillo MA, Castillo-Durán C. Junk food consumption and child nutrition. Nutritional anthropological analysis. Revista médica de Chile (2004) 132(10):1235.
  • Patron A. La reaction de Maillard et le brunissement non-enzymatique dans l’industrie alimentaire [The Maillard reaction and non-enzymatic browning in the food industry]. Industries Alimentaires et Agricoles (1951) 68(7):251–256.
  • Goldberg T, Cai W, Peppa M, Dardaine V, Baliga BS, Uribarri J, et al. Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association (2004) 104(8):1287–1291.
  • Yamagishi S-i, Ueda S, Okuda S. Food-derived advanced glycation end products (AGEs): a novel therapeutic target for various disorders. Current pharmaceutical design (2007) 13(27):2832–2836.
  • Matafome P, Sena C, Seiça R. Methylglyoxal, obesity, and diabetes. Endocrine (2013) 43(3):472–484.
  • O’Brien J, Morrissey PA, Ames JM. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition (1989) 28(3):211–248.
  • Fujioka K, Shibamoto T. Formation of genotoxic dicarbonyl compounds in dietary oils upon oxidation. Lipids (2004) 39(5):481.
  • Degen J, Hellwig M, Henle T. 1, 2-Dicarbonyl compounds in commonly consumed foods. Journal of Agricultural and Food Chemistry (2012) 60(28):7071–7079.
  • Arribas-Lorenzo G, Morales FJ. Analysis, distribution, and dietary exposure of glyoxal and methylglyoxal in cookies and their relationship with other heat-induced contaminants. Journal of Agricultural and Food Chemistry (2010) 58(5):2966–2972.
  • Jiang Y, Hengel M, Pan C, Seiber JN, Shibamoto T. Determination of toxic α-dicarbonyl compounds, glyoxal, methylglyoxal, and diacetyl, released to the headspace of lipid commodities upon heat treatment. Journal of Agricultural and Food Chemistry (2013) 61(5):1067–1071.
  • Sandu O, Song K, Cai W, Zheng F, Uribarri J, Vlassara H. Insulin resistance and type 2 diabetes in high-fat–fed mice are linked to high glycotoxin intake. Diabetes (2005) 54(8):2314–2319.
  • Thornalley PJ. Dicarbonyl intermediates in the Maillard reaction. Annals of the New York Academy of Sciences (2005) 1043(1):111–117.
  • Pouillart P, Mauprivez H, Ait‐Ameur L, Cayzeele A, Lecerf J‐M, Tessier FJ, et al. Strategy for the study of the health impact of dietary Maillard products in clinical studies: the example of the ICARE clinical study on healthy adults. Annals of the New York Academy of Sciences (2008) 1126(1):173–176.
There are 29 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Articles
Authors

Jale Çatak

Publication Date July 15, 2020
Submission Date May 21, 2020
Published in Issue Year 2020 Volume: 4 Issue: 1

Cite

APA Çatak, J. (2020). Quantitative Analyses of Glyoxal and Methylglyoxal Compounds in FrenchFry Samples by HPLC Using 4-Nitro-1,2-Phenlenediamine as A Derivatizing Reagent. International Journal of Innovative Research and Reviews, 4(1), 20-24.