The antiglycative activity of hydroxytyrosol (HT) and olive leaf extract (OLE) was investigated in wheat-flour biscuits. Quercetin (QE) and gallic acid (GA) were used as reference of antiglycative activity of phenolic compounds. HT, OLE, QE and GA were added in the range of 0.25-0.75% (w/w). Samples were compared against a control recipe baked at 180°C/20min. HT biscuit was able to inhibit efficiently the formation of hydroxymethylfurfural (HMF) and 3-deoxyglucosone (3-DG), as well as reduced the formation of overall free fluorescent AGEs and pentosidine. The inhibition of the 3-DG and HMF formation was directly and significantly correlated under controlled baking conditions. However, samples formulated with OLE exerted similar antiglycative capacity against pentosidine and Nε-carboxyethyl-lysine, although the amount of HT in the biscuit was 100-fold lower than the biscuit formulated with HT. Methylglyoxal, 3-DG, and glyoxal were the predominant 1,2-dicarbonyl compounds after baking but only 3-DG was significantly reduced by HT.
Keywords: 1,2-dicarbonyl compounds; 3-deoxyglucosone (PubChem CID: 114839); Antiglycative activity; Dietary advanced glycation endproducts; Gallic acid (PubChem CID: 370); Glyoxal (PubChem CID: 7860); Hydroxymethylfurfural; Hydroxymethylfurfural (PubChem CID: 237332); Hydroxytyrosol; Maillard reaction; Methylglyoxal (PubChem CID: 880); N(ε)-carboxyethyl-lysine (PubChem CID: 23400779); N(ε)-carboxymethyl-lysine (PubChem CID: 123800); Olive leaf; Quercetin (PubChem CID: 5280343).
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