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Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

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العنوان: Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls
المؤلفون: Casper G. Schalkwijk, Antoon Opperhuizen, Kim Maasen, Coen D.A. Stehouwer, Jean L.J.M. Scheijen, Marleen M.J. van Greevenbroek
المساهمون: Interne Geneeskunde, RS: Carim - V01 Vascular complications of diabetes and metabolic syndrome, MUMC+: MA Alg Onderzoek Interne Geneeskunde (9), Farmacologie en Toxicologie, RS: NUTRIM - R3 - Respiratory & Age-related Health, MUMC+: Centrum voor Chronische Zieken (3), MUMC+: MA Med Staf Artsass Interne Geneeskunde (9), MUMC+: HVC Pieken Maastricht Studie (9), MUMC+: MA Interne Geneeskunde (3)
المصدر: Food Chemistry, 339:128063. Elsevier Limited
بيانات النشر: Elsevier Limited, 2021.
سنة النشر: 2021
مصطلحات موضوعية: Databases, Factual, Food Handling, BEER, BEVERAGES, 01 natural sciences, METABOLITES, Analytical Chemistry, Food group, chemistry.chemical_compound, Tandem Mass Spectrometry, Ultra high-performance liquid chromatography tandem mass-spectrometry (UHPLC-MS/MS), METHYLGLYOXAL CONTENT, Food science, Organic Chemicals, Methylglyoxal (MGO), 3-Deoxyglucosone (3-DG), Methylglyoxal, 04 agricultural and veterinary sciences, General Medicine, Dicarbonyls, 040401 food science, Foods, Maillard reaction, COFFEE, symbols, Glyoxal, 3-Deoxyglucosone, Glyoxal (GO), Dried fruit, Method validation, symbols.namesake, alpha-Dicarbonyls, 0404 agricultural biotechnology, Dietary database, GLYOXAL, Humans, Drinks, 3-DEOXYGLUCOSONE, ADVANCED GLYCATION ENDPRODUCTS, IDENTIFICATION, business.industry, 010401 analytical chemistry, Advanced Glycation Endproducts, 0104 chemical sciences, PRODUCTS, chemistry, Food processing, business, Food Analysis, Food Science
الوصف: Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of dicarbonyls that is ingested via food. The aim of this study was to analyze the dicarbonyls methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) in commonly-consumed products in a Western diet. We validated a UHPLC-MS/MS method to quantify MGO, GO, and 3-DG. We present a dietary dicarbonyl database of 223 foods and drinks. Total dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars (> 400 mg/kg). Total dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (
اللغة: English
تدمد: 0308-8146
DOI: 10.1016/j.foodchem.2020.128063
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::610ff49071da9df8b23062995f657f19
https://doi.org/10.1016/j.foodchem.2020.128063
Rights: CLOSED
رقم الانضمام: edsair.doi.dedup.....610ff49071da9df8b23062995f657f19
قاعدة البيانات: OpenAIRE
الوصف
تدمد:03088146
DOI:10.1016/j.foodchem.2020.128063