Vedecký časopis - archív

64 2025

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2025

Çatak, J. – Erdogan, S. – Ugur, H. – Yaman, M.
Formation of advanced glycation end products precursors in apricots: a comprehensive market-based study
Journal of Food and Nutrition Research, 64, 2025, č. 2, s. 155-164

Jale Çatak, Department of Nutrition and Dietetics, Faculty of Health Sciences, Istanbul Sabahattin Zaim University, Halkali Central Campus, Halkali, Kücükcekmece, 34303 Istanbul, Turkey. E-mail: jalecatak@gmail.com

Original article
Received 19 April 2025; 1st revised 11 June 2025; accepted 18 June 2025; published online 24 June 2025.

Súhrn: Advanced glycation end products (AGEs) are a group of complex products formed by non-enzymatic glycation of biological macromolecules and are considered undesirable compounds, with glyoxal (GO) and methylglyoxal (MGO) acting as their precursors. This study investigated the relationship between AGE precursors and sugar composition in sun-dried and sulfured-dried apricots obtained from marketplaces in various regions throughout Istanbul (Turkey). A total of 54 samples (27 sun-dried, 27 sulfured-dried) were analysed using high-performance liquid chromatography to determine GO, MGO, glucose, fructose, and saccharose contents. The levels of GO and MGO in sun-dried apricots ranged from 0.040 mg·kg-1 to 1.595 mg·kg-1 and from 0.488 mg·kg-1 to 23.701 mg·kg-1, respectively. GO and MGO content of sulfured-dried apricots ranged from 0.030 mg·kg-1 to 1.176 mg·kg-1 and 14.950 mg·kg-1 to 141.327 mg·kg-1, respectively. On average, MGO content in sulfured-dried apricots was approximately five times higher than in sun-dried samples, indicating a notable difference. Variations in sugar content, processing temperature, storage time, sulfur content, and antioxidant activity may influence GO and MGO formation in dried apricots.

Kľúčové slová: glyoxal; methylglyoxal; sun drying; sulfur drying; apricot

Na stiahnutie:
  jfnr-2025-2-pp155-164-catak.pdf (PDF, 439.43 Kb, 188x)