Immunofluorescence Detection of Advanced Glycation end Products (AGEs) in Cookies and Its Correlation with Acrylamide Content and Antioxidant Activity
2009
TREGOAT Virginie | BROHEE Marcel | CORDEIRO RAPOSO Fernando | VAN HENGEL Adrianus
Food processing induces Maillard reactions, which result in the formation of advanced glycation end products (AGEs). AGEs present in food products can affect human health as either enhancers of food and age related diseases, or promoters of beneficial antioxidant activity. In this study an immunodetection method was employed which revealed a correlation between the autofluorescence of the Maillard products and acrylamide and antioxidant activity. But, the immunodection of AGEs did not show such a correlation, suggesting that at higher baking times the increased autofluorescence results from (antioxidant) compounds of non-proteineious origin, whereas the reduction of immunofluorescence is likely to result from the transient character of the AGE epitopes.
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