Advanced glycation endproducts in 35 types of seafood products consumed in eastern China |
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| Authors: | Jing Wang Zhenxing Li Ramesh Tushar Pavase Hong Lin Long Zou Jie Wen Liangtao Lv |
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| Institution: | WANG Jing;LI Zhenxing;PAVASE Ramesh Tushar;LIN Hong;ZOU Long;WEN Jie;LV Liangtao;Food Safety Laboratory, College of Food Science and Engineering, Ocean University of China;College of Fisheries Science, Dr.BSKKV University;Bunge Ingredient Innovation Center; |
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| Abstract: | Advanced glycation endproducts (AGEs) have been recognized as hazards in processed foods that can induce chronic diseases such as cardiovascular disease, diabetes, and diabetic nephropathy. In this study, we investigated the AGEs contents of 35 types of industrial seafood products that are consumed frequently in eastern China. Total fluorescent AGEs level and Nε-carboxymethyl-lysine (CML) content were evaluated by fluorescence spectrophotometry and gas chromatography-mass spectrometry (GC-MS), respectively. The level of total fluorescent AGEs in seafood samples ranged from 39.37 to 1178.3 AU, and was higher in canned and packaged instant aquatic products that were processed at high temperatures. The CML content in seafood samples ranged from 44.8 to 439.1 mg per kg dried sample, and was higher in roasted seafood samples. The total fluorescent AGEs and CML content increased when seafood underwent high-temperature processing, but did not show an obvious correlation. The present study suggested that commonly consumed seafood contains different levels of AGEs, and the seafood processed at high temperatures always displays a high level of either AGEs or CML. |
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