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

Year 2022, Issue: 35, 47 - 53, 07.05.2022

Jale Çatak , Sema Şule Arın

https://doi.org/10.31590/ejosat.1035279

Abstract

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.

Keywords

AGE, Glioksal, Metilglioksal, Hazır çorba

Thanks

Bu çalışma İstanbul Sabahattin Zaim Üniversitesi ARGE laboratuvarlarında tamamlanmıştır. Desteklerinden dolayı İstanbul Sabahattin Zaim Üniversitesi’ne teşekkür ederiz.

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

References

• Ahmed, N., Mirshekar‐Syahkal, B., Kennish, L., Karachalias, N., Babaei‐Jadidi, R., & Thornalley, P. J. (2005). Assay of advanced glycation endproducts in selected beverages and food by liquid chromatography with tandem mass spectrometric detection. Molecular nutrition & food research, 49(7), 691-699.
• Babu, P. V. A., Sabitha, K. E., Srinivasan, P., & Shyamaladevi, C. S. (2007). Green tea attenuates diabetes induced Maillard-type fluorescence and collagen cross-linking in the heart of streptozotocin diabetic rats. Pharmacological research, 55(5), 433-440.
• Cengiz, S., Kişmiroğlu, C., Cebi, N., Catak, J., & Yaman, M. (2020). Determination of the most potent precursors of advanced glycation end products (AGEs) in chips, crackers, and breakfast cereals by high performance liquid chromatography (HPLC) using precolumn derivatization with 4-nitro-1, 2-phenlenediamine. Microchemical Journal, 158, 105170.
• Chen, G., & Smith, J. S. (2014). Determination of advanced glycation endproducts in cooked meat. Food Chemistry, 13(3): 190-195.
• 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.
• Goldberg, T., Cai, W., Peppa, M., Dardaine, V., Baliga, B. S., Uribarri, J., & Vlassara, H. (2004). Advanced glycoxidation end products in commonly consumed foods. Journal of the American Dietetic Association, 104(8), 1287-1291.
• Huebschmann, A. G., Regensteiner, J. G., Vlassara, H., & Reusch, J. E. (2006). Diabetes and advanced glycoxidation end products. Diabetes care, 29(6), 1420-1432.
• Karapınar, M. ve Ş.E. Gönül. (1989). Microbiological Quality of Dry Soups Obtained Retail Markets. Ege Üniv. Mühendislik Fak. Gıda Mühendisliği 7(2): 47-54.
• Louzada, M. L. D. C., Martins, A. P. B., Canella, D. S., Baraldi, L. G., Levy, R. B., Claro, R. M., ... & Monteiro, C. A. (2015). Ultra-processed foods and the nutritional dietary profile in Brazil. Revista de Saúde Pública, 49.
• Luevano-Contreras, C., & Novakofski, K. (2010). Dietary advanced glycation end products and aging, Nutrients, 2(1): 1247-1265.
• Mariutti, L. R., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90-100.
• Martins, A. P. B., Levy, R. B., Claro, R. M., Moubarac, J. C., & Monteiro, C. A. (2013). Increased contribution of ultra-processed food products in the Brazilian diet (1987-2009). Revista de saude publica, 47, 656-665.
• O'Brien, J., Morrissey, P. A., & Ames, J. M. (1989). Nutritional and toxicological aspects of the Maillard browning reaction in foods. Critical Reviews in Food Science & Nutrition, 28(3), 211-248.
• Poulsen, M. W., Hedegaard, R. V., Andersen, J. M., de Courten, B., Bügel, S., Nielsen, J., ... & Dragsted, L. O. (2013). Advanced glycation endproducts in food and their effects on health. Food and Chemical Toxicology, 60, 10-37.
• Schleicher, E., & Friess, U. (2007). Oxidative stress, AGE, and atherosclerosis. Kidney International, 72, S17-S26.4.
• Sharma, C., Kaur, A., Thind, S. S., Singh, B., & Raina, S. (2015). Advanced glycation End-products (AGEs): an emerging concern for processed food industries. Journal of food science and technology, 52(12), 7561-7576.
• Story, M., Hayes, M., & Kalina, B. (1996). Availability of foods in high schools: is there cause for concern?. Journal of the Academy of Nutrition and Dietetics, 96(2), 123.
• Tan, A. L., Sourris, K. C., Harcourt, B. E., Thallas-Bonke, V., Penfold, S., Andrikopoulos, S., ... & Coughlan, M. T. (2010). Disparate effects on renal and oxidative parameters following RAGE deletion, AGE accumulation inhibition, or dietary AGE control in experimental diabetic nephropathy. American Journal of Physiology-Renal Physiology, 298(3), F763-F770.
• Uribarri, J., Woodruff, S., Goodman, S., Cai, W., Chen, X., Pyzik, R., ... & Vlassara, H. (2010). Advanced glycation end products in foods and a practical guide to their reduction in the diet. Journal of the American Dietetic Association, 110(6), 911-916.
• Verzelloni, E., Pellacani, C., Tagliazucchi, D., Tagliaferri, S., Calani, L., Costa, L. G., ... & Del Rio, D. (2011). Antiglycative and neuroprotective activity of colon‐derived polyphenol catabolites. Molecular Nutrition & Food Research, 55(S1), S35-S43.
• Vlassara, H., & Uribarri, J. (2004). Glycoxidation and diabetic complications: modern lessons and a warning?. Reviews in Endocrine and Metabolic Disorders, 5(3), 181-188. Vlassara, H., Woodruff, S., ve Striker, G. E. (2017). A.G.E LESS DIET, New York:Squareone Publishers.
• Yaman, M. (2021). İleri Glikasyon Son Ürünlerinin (AGEs) Öncüllerinin in Vitro Biyoerişilebilirliklerinin Bazı Gıdalarda Belirlenmesi. Avrupa Bilim ve Teknoloji Dergisi, (27), 598-60.
• Yılmaz, B., & Karabudak, E. (2016). Besinlerdeki İleri Glikasyon Son Ürünleri ve Azaltma Yöntemleri. Beslenme ve Diyet Dergisi, 44(3), 280.
• Catak, J., Yaman, M., Ugur, H., Yildirim Servi, E., Mizrak, Ö. (2022). Investigation of the advanced glycation end products precursors in dried fruits and nuts by HPLC using pre-column derivatization. Journal of Food and Nutrition Research, 61, 1-8.