Glyoxal and methylglyoxal formation in chocolate and their bioaccessibility

[Display omitted] •Chocolates contain high levels of α-dicarbonyl compounds (α-DC).•Dark chocolates had low α-DCs.•Nut, almond and pistache content increases α-DCs formation in chocolates.•The contents of α-DCs in chocolates increase under in vitro digestion. The objective of this study was to asses...

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Bibliographic Details
Published in:Food research international 2024-08, Vol.189, p.114552, Article 114552
Main Authors: Ede-Cintesun, Elif, Çatak, Jale, Ateş, Esra, Yaman, Mustafa
Format: Article
Language:English
Subjects:
Bioaccessibility
Biological Availability
Chocolate - analysis
Chocolates
Chromatography, High Pressure Liquid
Dicarbonyl compounds
Digestion
Glycation End Products, Advanced - analysis
Glycation End Products, Advanced - metabolism
Glyoxal - analysis
Humans
In vitro
Pyruvaldehyde - analysis
Pyruvaldehyde - metabolism
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Summary:[Display omitted] •Chocolates contain high levels of α-dicarbonyl compounds (α-DC).•Dark chocolates had low α-DCs.•Nut, almond and pistache content increases α-DCs formation in chocolates.•The contents of α-DCs in chocolates increase under in vitro digestion. The objective of this study was to assess the effects of simulated digestion on the formation of α-dicarbonyl compounds (α-DCs) in chocolates. For that purpose, the concentrations of glyoxal and methylglyoxal in chocolates were determined through High-Performance Liquid Chromatography (HPLC) analysis before and after in vitro digestion. The initial concentrations ranged from 0.0 and 228.2 µg/100 g, and 0.0 and 555.1 for glyoxal and methylglyoxal, respectively. Following digestion, there was a significant increase in both glyoxal and methylglyoxal levels, reaching up to 1804 % and 859 %, respectively. The findings indicate that digestive system conditions facilitate the formation of advanced glycation end product (AGE) precursors. Also, glyoxal and methylglyoxal levels were found to be low in chocolate samples containing dark chocolate. In contrast, they were found to be high in samples containing hazelnuts, almonds, pistache, and milk. Further studies should focus on α-DCs formation under digestive system conditions, including the colon, to determine the effects of gut microbiota.
ISSN:0963-9969
1873-7145
1873-7145
DOI:10.1016/j.foodres.2024.114552