Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Kim Maasen; Jean L J M Scheijen; Antoon Opperhuizen; Coen D A Stehouwer; Marleen M Van Greevenbroek; Casper G Schalkwijk

doi:10.1016/j.foodchem.2020.128063

Quantification of dicarbonyl compounds in commonly consumed foods and drinks; presentation of a food composition database for dicarbonyls

Food Chem. 2021 Mar 1:339:128063. doi: 10.1016/j.foodchem.2020.128063. Epub 2020 Sep 15.

Authors

Kim Maasen¹, Jean L J M Scheijen², Antoon Opperhuizen³, Coen D A Stehouwer⁴, Marleen M Van Greevenbroek⁵, Casper G Schalkwijk⁶

Affiliations

¹ Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: [email protected].
² Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: [email protected].
³ Department of Pharmacology and Toxicology, School of Nutrition and Translational Research in Metabolism, University Hospital Maastricht, Universiteitssingel 50, P.O. Box 616, 6200 MD Maastricht, The Netherlands; Office for Risk Assessment and Research, Netherlands Food and Consumer Product Safety Authority, Catherijnesingel 59, 3511 GG Utrecht, The Netherlands. Electronic address: [email protected].
⁴ Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: [email protected].
⁵ Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: [email protected].
⁶ Department of Internal Medicine, CARIM School for Cardiovascular Diseases, University Hospital Maastricht, P Debeyelaan 25, P.O. Box 5800, 6202 AZ Maastricht, The Netherlands. Electronic address: [email protected].

PMID: 33152865
DOI: 10.1016/j.foodchem.2020.128063

Abstract

Dicarbonyls are reactive precursors of advanced glycation endproducts. They are formed endogenously and during food processing. Currently, a comprehensive database on dicarbonyls in foods that covers the entire range of food groups is lacking, limiting knowledge about the amount of dicarbonyls that is ingested via food. The aim of this study was to analyze the dicarbonyls methylglyoxal (MGO), glyoxal (GO), and 3-deoxyglucosone (3-DG) in commonly-consumed products in a Western diet. We validated a UHPLC-MS/MS method to quantify MGO, GO, and 3-DG. We present a dietary dicarbonyl database of 223 foods and drinks. Total dicarbonyl concentrations were highest in dried fruit, Dutch spiced cake, and candy bars (>400 mg/kg). Total dicarbonyl concentrations were lowest in tea, dairy, light soft drinks, and rice (<10 mg/kg). The presented database of MGO, GO, and 3-DG opens the possibility to accurately estimate dietary exposure to these dicarbonyls, and explore their physiological impact on human health.

Keywords: 3-Deoxyglucosone (3-DG); 3-deoxyglucosone (114839); Dicarbonyls; Dietary database; Drinks; Foods; Glyoxal (GO); Maillard reaction; Method validation; Methylglyoxal (MGO); Methylglyoxal (PubChem CID: 880); Ultra high-performance liquid chromatography tandem mass-spectrometry (UHPLC-MS/MS); glyoxal (PubChem CID: 7860); α-Dicarbonyls.

MeSH terms

Beverages / analysis*
Databases, Factual*
Food Analysis / methods*
Food Handling
Humans
Organic Chemicals / analysis*
Organic Chemicals / chemistry
Tandem Mass Spectrometry

Substances

Organic Chemicals