Determination and assessment of the most potent precursors of advanced glycation end products in baklava and Turkish delight by HPLC

Creative Commons License

UĞUR H., Gorunmek M., ÇATAK J., Efe E., Ozgur B., Duman S., ...More

FOOD SCIENCE AND TECHNOLOGY, vol.42, 2022 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2022
  • Doi Number: 10.1590/fst.08522
  • Journal Indexes: Science Citation Index Expanded, Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Keywords: Maillard reaction, caramelization, AGEs, baklava, Turkish delight, ALPHA-DICARBONYL COMPOUNDS, METHYLGLYOXAL, BEVERAGES, SUCROSE, LYSINE, FOODS, AGES


This study aims to investigate the glyoxal (GO), and methylglyoxal (MGO), and the effect of the types of sugar components on GO and MGO formation in Turkish delight and baklava. The values of GO and MGO ranged from 326 to 1842 mu g/100 g, and from 31 to 517 mu g/100 g in Turkish delight, respectively. The values of GO and MGO in baklava ranged from 344 to 815 mu g/100 g, and between 19 and 358 mu g/100 g, respectively. One of the baklava samples may contained high fructose corn syrup (HCFS) given the presence of significantly higher amount of MGO than that of other samples. Increased sugar concentration, processing time, storage, and HCFS in Turkish delight and baklava may affect the GO and MGO formations. Longer storage time may influence the increase of MGO formation in Turkish delight. Therefore, these products should be consumed less or formulated with agents that reduce AGEs.