Formation and Inhibition of Advanced Glycation End Products in Fried Dough Twist During Frying and Storage
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Abstract:
Fried foods are susceptible to Maillard reaction and lipid oxidation during processing and storage to form advanced glycation end products (AGEs), shown to be closely associated with several chronic diseases. In this study, changes in ?uorescent AGE and Nε-(carboxymethyl) lysine (CML) content in fried dough twist and the inhibitory effect of AGE inhibitors (quercetin, ferulic acid, and thiamin) on fluorescent AGE and CML formation during frying and storage were evaluated. The results suggested that the ?uorescent AGE and CML levels increased with increasing frying temperature and frying time. Fluorescent AGE and CML content in fried dough twist ranged from 258.34 to 1068.90 AU/g of food and from 1036.56 to 1603.72 mg/kg protein, respectively. High storage temperature and ambient oxygen showed a significant (p < 0.05) effect on the ?uorescent AGE level, while illumination had a limited impact. CML level increased significantly (p < 0.05) with increasing temperature and storage time, while oxygen and illumination showed no effect. AGE inhibitors (quercetin, ferulic acid, and thiamin) effectively inhibited the formation of ?uorescent AGE and CML, where the highest inhibition was observed with thiamin. Thus, the results from this study show that control of AGE formation is possible to some extent during frying and storage of fried dough twist, by altering conditions of these processes (frying time and temperature, storage conditions) and adding AGE inhibitors.
