Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Research output: Contribution to journalArticleAcademicpeer-review

35 Citations (Web of Science)

Abstract

Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of dicarbonyls that is ingested via food. The aim of this study was to analyze the dicarbonyls methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) in commonly-consumed products in a Western diet. We validated a UHPLC-MS/MS method to quantify MGO, GO, and 3-DG. We present a dietary dicarbonyl database of 223 foods and drinks. Total dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars (> 400 mg/kg). Total dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (<10 mg/kg). The presented database of MGO, GO, and 3-DG opens the possibility to accurately estimate dietary exposure to these dicarbonyls, and explore their physiological impact on human health.

Original languageEnglish
Article number128063
Number of pages10
JournalFood Chemistry
Volume339
DOIs
Publication statusPublished - 1 Mar 2021

Keywords

  • Methylglyoxal (MGO)
  • Glyoxal (GO)
  • 3-Deoxyglucosone (3-DG)
  • alpha-Dicarbonyls
  • Dicarbonyls
  • Maillard reaction
  • Ultra high-performance liquid chromatography tandem mass-spectrometry (UHPLC-MS/MS)
  • Method validation
  • Dietary database
  • Foods
  • Drinks
  • ADVANCED GLYCATION ENDPRODUCTS
  • METHYLGLYOXAL CONTENT
  • 3-DEOXYGLUCOSONE
  • IDENTIFICATION
  • GLYOXAL
  • METABOLITES
  • BEVERAGES
  • PRODUCTS
  • COFFEE
  • BEER

Cite this