Skip to main content
padlock icon - secure page this page is secure

Immunofluorescence detection of advanced glycation end products (AGEs) in cookies and its correlation with acrylamide content and antioxidant activity

Buy Article:

$63.00 + tax (Refund Policy)

Food processing induces protein modifications by Maillard reactions. This generates advanced glycation end products (AGEs) that are known to affect human health. Therefore, it is of interest to monitor AGEs in food products. Currently Maillard products are detected by measuring fluorescence. However, several AGEs are non-fluorescent, while non-AGE components can exhibit autofluorescence. Therefore, specific AGE immunodetection was investigated. Immunofluorescence of AGEs as well as autofluorescence were determined in cookie extracts. Autofluorescence increases with baking time and sugar level, where AGE immunofluorescence increases with baking time until 20 minutes. Replacing sucrose by fructose confirmed the higher reactivity of fructose in AGE formation. The pattern of autofluorescence correlates well with the acrylamide and antioxidant activity. However, the immunodection of AGEs did not show such a correlation. At higher baking times the autofluorescence probably results from the generation of non-proteineious compounds. The immunofluorescence reduction likely results from the transient character of AGE epitopes.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Keywords: advanced glycation end products (AGEs); baking; cookies; fluorescence; immunodetection; sugars

Document Type: Research Article

Affiliations: European Commission, Joint Research Centre, Institute for Reference Materials and Measurements, Geel, Belgium

Publication date: September 1, 2009

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more