Assessment of formation of the Glyoxal and Methylglyoxal Levels in Various Sugar-Free or Sweetened Products under in Vitro Gastrointestinal Digestive System: Dicarbonyl Compounds in Diabetic Products

This study aimed to determine the formation of glyoxal (GO) and methylglyoxal (MGO) in various sweetener-containing products under in vitro digestion. Products obtained from different markets in Istanbul, Turkey. The amount of GO and MGO was determined by High-Performance Liquid Chromatography using pre-column derivatization. Initial GO and MGO values were ranged between 21.1-234.4 µg/100 g and 109.7-3164.5 µg/100 g for GO and MGO respectively. After digestion formation of GO and MGO were increased up to 2546% and 607.9%, respectively. Biscuit sample had the highest GO and MGO values, whereas, after digestion, the wafer exhibited the highest formation rate; both result may be related to high fat content, low moisture and, high heat treatment. Our results revealed that sweetener-containing products such as diabetic jams, chocolate, candy, had high GO and MGO content and this content may increase with digestion. Further studies examining the effects of different sugar types on GO and MGO formation are needed.