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Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC

Uğur, Halime; Görünmek, Mihraç; Çatak, Jale; Efe, Esra; Özgür, Bahtiyar; Duman, Sabire; Yaman, Mustafa (SBCTA, 2022)

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 ...