Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC
| dc.contributor.author | Uğur, Halime | |
| dc.contributor.author | Görünmek, Mihraç | |
| dc.contributor.author | Çatak, Jale | |
| dc.contributor.author | Efe, Esra | |
| dc.contributor.author | Özgür, Bahtiyar | |
| dc.contributor.author | Duman, Sabire | |
| dc.contributor.author | Yaman, Mustafa | |
| dc.date.accessioned | 2022-06-13T12:41:58Z | |
| dc.date.available | 2022-06-13T12:41:58Z | |
| dc.date.issued | 2022 | en_US |
| dc.department | AFSÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü | en_US |
| dc.description.abstract | This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 µg/100 g, and from 31 to 517 µg/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 µg/100 g, and between 19 and 358 µg/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs. © 2022, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. | en_US |
| dc.identifier.citation | UĞUR, H., GÖRÜNMEK, M., Catak, J., Efe, E., ÖZGÜR, B., Duman, S., & Yaman, M. (2022). Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC. Food Science and Technology, 42. | en_US |
| dc.identifier.doi | 10.1590/fst.08522 | |
| dc.identifier.endpage | 7 | en_US |
| dc.identifier.issn | 0101-2061 | |
| dc.identifier.orcid | 0000-0002-6752-9510 | en_US |
| dc.identifier.scopus | 2-s2.0-85126601103 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 1 | en_US |
| dc.identifier.uri | https://doi.org/10.1590/fst.08522 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12933/1156 | |
| dc.identifier.volume | 42 | en_US |
| dc.identifier.wos | WOS:000783628100021 | |
| dc.identifier.wosquality | N/A | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.institutionauthor | Duman, Sabire | |
| dc.language.iso | en | |
| dc.publisher | SBCTA | en_US |
| dc.relation.ispartof | Food Science and Technology (Brazil) | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | AGEs | en_US |
| dc.subject | Baklava | en_US |
| dc.subject | Caramelization | en_US |
| dc.subject | Maillard reaction | en_US |
| dc.subject | Turkish delight | en_US |
| dc.title | Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC | en_US |
| dc.type | Article |
