Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

•We developed and validated anUHPLC-MS/MS method to quantify MGO, GO, and 3-DG infoods.•We present a 223-item database, enabling estimation of dietary dicarbonyl intake.•3-DG is the most abundant dicarbonyl in most food and drinks.•MGO is the most abundant dicarbonyl in coffee and fish, and GO in mo...

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Bibliographic Details
Published in:Food chemistry 2021-03, Vol.339, p.128063, Article 128063
Main Authors: Maasen, Kim, Scheijen, Jean L.J.M., Opperhuizen, Antoon, Stehouwer, Coen D.A., Van Greevenbroek, Marleen M., Schalkwijk, Casper G.
Format: Article
Language:English
Subjects:
3-Deoxyglucosone (3-DG)
Beverages - analysis
Databases, Factual
Dicarbonyls
Dietary database
Drinks
Food Analysis - methods
Food Handling
Foods
Glyoxal (GO)
Humans
Maillard reaction
Method validation
Methylglyoxal (MGO)
Organic Chemicals - analysis
Organic Chemicals - chemistry
Tandem Mass Spectrometry
Ultra high-performance liquid chromatography tandem mass-spectrometry (UHPLC-MS/MS)
α-Dicarbonyls
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Summary:•We developed and validated anUHPLC-MS/MS method to quantify MGO, GO, and 3-DG infoods.•We present a 223-item database, enabling estimation of dietary dicarbonyl intake.•3-DG is the most abundant dicarbonyl in most food and drinks.•MGO is the most abundant dicarbonyl in coffee and fish, and GO in most vegetables, fruits, and nuts.•Dried fruits, biscuit/cake, and bread condiments have highest total dicarbonyl concentrations. Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of dicarbonyls that is ingested via food. The aim of this study was to analyze the dicarbonyls methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) in commonly-consumed products in a Western diet. We validated a UHPLC-MS/MS method to quantify MGO, GO, and 3-DG. We present a dietary dicarbonyl database of 223 foods and drinks. Total dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars (>400 mg/kg). Total dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.128063