Maillard reaction indicators in diets usually consumed by adolescent population

Contents of some indicators of the Maillard reaction (MR) in two diets adjusted to the adolescent requirements are compared: the A‐diet, usually consumed by the adolescent population containing their preferred foods cooked by the culinary techniques more frequently chosen; and the B‐diet, with the s...

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Bibliographic Details
Published in:Molecular nutrition & food research 2007-03, Vol.51 (3), p.341-351
Main Authors: Delgado-Andrade, Cristina, Seiquer, Isabel, Navarro, M. Pilar, Morales, Francisco J.
Format: Article
Language:English
Subjects:
Adolescence
Adolescent
Adolescent Nutritional Physiological Phenomena
Biological and medical sciences
Carboxymethyllysine
Chromatography, High Pressure Liquid
Color
Diet
Feeding. Feeding behavior
Fluorescence
Food Analysis
Food Handling - methods
Food industries
Food Preferences
Fundamental and applied biological sciences. Psychology
Furaldehyde - analogs & derivatives
Furaldehyde - analysis
Furosine
Glycation End Products, Advanced
Humans
Lysine - analogs & derivatives
Lysine - analysis
Maillard Reaction
Spectrometry, Fluorescence
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:Contents of some indicators of the Maillard reaction (MR) in two diets adjusted to the adolescent requirements are compared: the A‐diet, usually consumed by the adolescent population containing their preferred foods cooked by the culinary techniques more frequently chosen; and the B‐diet, with the same foods, except those industrially processed and with high content of Maillard reaction products (MRP), cooked in softer processes to minimise the MR. Aliquots of a lunch‐dinner (LD) and breakfast‐afternoon (BA) snack pools separately from both diets were ground and lyophilised. Fluorescence associated to MRP, CIELAB colour parameters, furosine, hydroxymethylfurfural (HMF), carboxymethyllysine (CML) and sugar contents were investigated in the samples. Significant losses of lightness were manifested in A samples compared to the B ones. Fluorescence intensity was significantly higher in the LD and BA samples from the A‐diet. Furosine measured in the A‐diet was similar to that found in the B‐diet. However, HMF content was significantly higher in the A‐diet, as well as CML. Data showed significant higher levels of advanced MRP in the usual diet. Thus, MRP intake associated to alimentary pattern in the adolescence population might be studied in order to assess the health implications of the MRP consumption and its possible synergic effect with endogenous advanced glycation endproducts.
ISSN:1613-4125
1613-4133
DOI:10.1002/mnfr.200600070