Investigation of the α-dicarbonyl compounds in some snack foods by hplc using precolumn derivatization with 4-nitro-1,2-phenylenediamine

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Çintesun E. E., Tanyıldız S. N., Yıldırım H., Mızrak Ö. F., Yaman M.

Biointerface Research in Applied Chemistry, vol.12, no.2, pp.2242-2250, 2022 (Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 12 Issue: 2
  • Publication Date: 2022
  • Doi Number: 10.33263/briac122.22422250
  • Journal Name: Biointerface Research in Applied Chemistry
  • Journal Indexes: Scopus
  • Page Numbers: pp.2242-2250
  • Keywords: advanced glycation end products, glyoxal, methylglyoxal, snack foods, HPLC
  • Istanbul Medipol University Affiliated: Yes


Snack foods are widely consumed in today's modern diet. Food processing techniques and food composition may increase advanced glycation products (AGEs) in snack foods. The present study aimed to determine the most potent precursors of AGEs in snack foods. For this purpose, commonly consumed some snacks foods were obtained from markets in Istanbul, Turkey. The amount of α dicarbonyl compounds (α-DCs,) glyoxal (GO), and methylglyoxal (MGO) were determined by high-performance liquid chromatography. The measured amount of GO and MGO ranged between 4-684 µg / 100 g and 28-1573 µg / 100 g in snack foods, respectively. In our study, high levels of MGO were detected in wafer hazelnut chips with cheese and peanuts. Due to their high-fat content, the formation of GO and MGO may occur through lipid peroxidation. In addition, the fragmented state of hazelnuts and peanuts in samples may increase lipid peroxidation. Free sugar content in Turkish delight and cake with fruit might contribute to the α-DCs formation by caramelization reaction due to high temperature. In conclusion, snack products that are frequently consumed have many unfavorable features for health. It is important to limit snack food consumption in terms of reducing AGEs exposure.