Investigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier Sci Ltd
Access Rights
info:eu-repo/semantics/closedAccess
Abstract
The baking process has the potential to generate health-risk compounds, including products from lipid oxidation and Maillard reaction. Pre- and post-digestion levels of hydroxymethylfurfural (HMF), malondialdehyde (MDA), glyoxal (GO), and methylglyoxal (MGO) were studied in cakes formulated with hazelnut and sunflower oil, along with their oleogels as margarine substitutes. The concentration of HMF in oil and oleogel-formulated cakes increased after digestion compared to cakes formulated with margarine. The MDA values were between 82 and 120 mu g/100 g in oil and oleogel formulated cakes before digestion and a decrease was observed after digestion. The substitution of margarine with oil and oleogels resulted in the production of high amounts of GO and MGO in cakes. However, the highest bioaccessibility as 318.2% was found in cakes formulated by margarine for GO. Oleogels may not pose a potential health benefit compared to margarines due to the formation of HMF, MDA, GO, and MGO.
Description
Keywords
Oleogels, Glyoxal, Methylglyoxal, Lipid oxidation, Maillard reaction
Journal or Series
Food Chemistry
WoS Q Value
N/A
Scopus Q Value
Q1
Volume
457
