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BIOACCESSIBILITY OF α -DICARBONYL COMPOUNDS IN BREADS AND OTHER BAKERY PRODUCTS USING AN IN VITRO STIMULATED GASTROINTESTINAL DIGESTIVE SYSTEMS

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dc.contributor.authorYaman, M.
dc.contributor.authorEde-Cintesun, E.
dc.contributor.authorOzgolet, M.
dc.contributor.authorSerdar, E.
dc.contributor.authorMizrak, O. F.
dc.contributor.authorYildirim-Servi, E.
dc.date.accessioned2026-06-27T15:05:29Z
dc.date.issued2023
dc.description.abstractDigestive system conditions may increase or decrease the formation alpha-dicarbonyl compounds. This study aims to determine the bioaccessibility of glyoxal (GO) and methylglyoxal (MGO) in bakery products under in vitro gastrointestinal conditions. For this purpose breads and bakery products were obtained from bakehouse in Istanbul, Turkey. The amount of GO and MGO in samples ranged between 54.8 to 180.4 mu g /100 g and 45.8 to 220.3 mu g / 100g respectively. After in vitro digestion GO and MGO levels were increased to between 170.4 to 656.8 mu g / 100g and 105.6 to 1220.9 mu g/100 g, respectively. Bioaccessibility of GO and MGO increased up to 727% and 1351% respectively. High increase rates were observed in samples that contain high fat and low moisture contents. We demonstrated that formation of GO and MGO increase under in vitro digestive system conditions. Further studies are needed to extensively investigate the formation mechanism in such foods.en
dc.description.urihttps://doi.org/10.52292/j.laar.2023.1017
dc.identifier.doi10.52292/j.laar.2023.1017
dc.identifier.eissn1851-8796
dc.identifier.endpage117
dc.identifier.issn0327-0793
dc.identifier.issue2
dc.identifier.startpage111
dc.identifier.urihttps://hdl.handle.net/20.500.14981/67801
dc.identifier.volume53
dc.identifier.wos001158089000005
dc.language.isoeng
dc.publisherPLAPIQUI(UNS-CONICET)
dc.relation.ispartofLATIN AMERICAN APPLIED RESEARCH
dc.rightsopenAccess
dc.subjectBreads
dc.subjectGlyoxal
dc.subjectMethylglyoxal
dc.subjectBioaccesibility
dc.subjectHPLC
dc.subjectGLYCATION END-PRODUCTS
dc.subjectMAILLARD REACTION-PRODUCTS
dc.subjectPHENOLIC-COMPOUNDS
dc.subjectWHEAT BREAD
dc.subjectGLYCOXIDATION
dc.subjectMECHANISMS
dc.subjectCHEMISTRY
dc.subjectBARLEY
dc.subjectACIDS
dc.subjectEngineering
dc.titleBIOACCESSIBILITY OF α -DICARBONYL COMPOUNDS IN BREADS AND OTHER BAKERY PRODUCTS USING AN IN VITRO STIMULATED GASTROINTESTINAL DIGESTIVE SYSTEMS
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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