Investigation of the α-Dicarbonyl Compounds in Some Snack Foods by HPLC Using Precolumn Derivatization with 4-Nitro-1,2-Phenylenediamine

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 ere obtained from markets in Istanbul. Turkey. The amount of alpha dicarbonyl compounds (alpha-DCs.) glyoxal (GO). and methylglyoxal (MGO) ere determined by high-performance liquid chromatography. The measured amount of GO and MGO ranged between 4-684 mu g/100 g and 28-1573 mu g/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 alpha-DCs formation by caramclization 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.

Automated summary

The present study aimed to determine the most potent precursors of advanced glycation products (AGEs) in snack foods. The study found that hazelnut chips with cheese and peanuts contained high levels of methylglyoxal (MGO), possibly due to their high-fat content and lipid peroxidation. The free sugar content in Turkish delight and cake with fruit may also contribute to the formation of alpha dicarbonyl compounds (alpha-DCs) through caramelization reaction at high temperature.