Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 174-185 |
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Taslimi A, Barzegar M, Sahari M A, Khoshtinat K, Azizi M H. Investigating the inhibitory effect of pomegranate peel extract on the formation of advanced glycation end products (AGEs) in the model systems. FSCT 2024; 21 (151) :174-185
URL: http://fsct.modares.ac.ir/article-7-73700-en.html
URL: http://fsct.modares.ac.ir/article-7-73700-en.html
Aghdas Taslimi1 
, Mohsen Barzegar 
2, Mohammad Ali Sahari3 , Khadijeh Khoshtinat4 , Mohammad Hossein Azizi5
, Mohsen Barzegar 2, Mohammad Ali Sahari3 , Khadijeh Khoshtinat4 , Mohammad Hossein Azizi5
1- Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Bix 14115-336
2- Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Box 14115-336 ,mbb@modares.ac.ir
3- Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Box 14115-336
4- Assistant Professor of Food Science and Technology, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741
5- Dept. Food Sci. Technol., Tarbiat Modares Univ., P. O. Box 14115-336
2- Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Box 14115-336 ,
3- Dept. Food Sci. Technol., Tarbiat Modares Univ., P.O. Box 14115-336
4- Assistant Professor of Food Science and Technology, Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741
5- Dept. Food Sci. Technol., Tarbiat Modares Univ., P. O. Box 14115-336
Abstract: (592 Views)
Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein 2.0, 3.5, and 5.0 %w/v) and casein (1.0, 2.0, and 3.0 %w/v)), three types sugar ((glucose and frouctose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel (PPE) concentration (250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract (specially at 750.0 ppm) was able to effectively prevent glycation reaction. According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than the system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas.
Article Type: Original Research |
Subject:
Food Chemistry
Received: 2024/02/3 | Accepted: 2024/03/9 | Published: 2024/08/22
Received: 2024/02/3 | Accepted: 2024/03/9 | Published: 2024/08/22
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