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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dc.authoridUzun, Suzan/0000-0001-5554-6906
dc.contributor.authorPehlivanoglu, Halime
dc.contributor.authorAksoy, Asli
dc.contributor.authorUzun, Suzan
dc.contributor.authorYaman, Mustafa
dc.contributor.authorPalabiyik, Brahim
dc.date.accessioned2024-10-29T17:58:25Z
dc.date.available2024-10-29T17:58:25Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.foodchem.2024.140179
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid38924919
dc.identifier.scopus2-s2.0-85196852488
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2024.140179
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14299
dc.identifier.volume457
dc.identifier.wosWOS:001261570700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOleogels
dc.subjectGlyoxal
dc.subjectMethylglyoxal
dc.subjectLipid oxidation
dc.subjectMaillard reaction
dc.titleInvestigation of formation of AGEs precursors, hydroxymethylfurfural and malondialdehyde in oleogel added cakes using an in vitro simulated gastrointestinal digestive system
dc.typeArticle

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