Aghdas Taslimi, Mohsen Barzegar, Mohammad Ali Sahari, Khadijeh Khoshtinat, Mohammad Hossein Azizi,
Volume 21, Issue 151 (8-2024)
Abstract
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.
