Table 3.
AGE levels in different cereal products.
| Influencing Factors | Detection Methods | Cereal Products | AGE Content | References |
|---|---|---|---|---|
| Raw materials | LC-MS | flour tortilla, corn tortilla | CML: 2.09–2.51 μg/g | [45] |
| HPLC-FLD | bread (wheat, brown bread, rye bread, pumpernickel, and crispbreads) | CEL: 2.1−8.1 mg/kg; N6-lactoyl lysine: 0.15−0.72 mg/kg; CEA: 7−19 mg/kg; MG-H1: 13−27 mg/kg; MG-H3: 0.28−0.72 mg/kg; CML: 4.5−10.4 mg/kg; GALA: 0.23−0.59 mg/kg; CMA: 1.1−1.6 mg/kg; G-H3: 3.8−5.5 mg/kg; N6-formyl lysine: 2.8−5.6 mg/kg; N6-acetyl lysine: 1.3−3.6 mg/kg; pyrraline: 28−78 mg/kg | [56] | |
| UPLC-MS | bread crust (whole wheat, refined wheat, whole einkorn, whole corn, whole rye, whole oat) | CML: 15–140 mg/kg; CEL: 30–200 mg/kg | [62] | |
| LC-MS/MS | cookies (bread wheat, durum wheat, soft wheat, hard wheat, triticale, rye, hulless barley and hulless oat, white-, yellow- and red-colored standard seeded corn and blue-colored popping corn) | CML: 6.3–47.4 mg/kg; CEL: 2.3–38.9 mg/kg | [85] | |
| HPLC-MS/MS | cookies (okara cookies, cellulose cookies, pea fiber cookies, chitosan cookies) | CML: 6.32–22.84 mg/kg | [86] | |
| UPLC-QqQ-MS/MS | chicken cookies, baby biscuit, white lotus paste mooncakes, almond biscuit, cookies, bread, sweetheart pastry, fried breadstick, instant noodles | CML: 4.48–35.88 mg/kg; CEL: 1.99–14.49 mg/kg | [87] | |
| Ingredients | UPLC-MS/MS | sponge cakes | protein-bound CML: 80 mg/kg; free CML: 160 mg/kg; protein-bound-CEL: 15 mg/kg; free CEL: 40 mg/kg | [34] |
| HPLC-MS/MS | cookies (sucrose, glucose, fructose, honey, banana, invert sugar syrup) | CML: 1.71–42 mg/kg; CEL: 1.541–53 mg/kg; MG-H1: 8.8–218 mg/kg | [88] | |
| LC-MS/MS | cookies (sucrose, butter, egg liquid) | free CML: 50–250 μg/kg; free CEL: 80–220 μg/kg; protein-bound-CML: 4–6 mg/kg; protein-bound-CEL: 20–70 mg/kg | [89] | |
| Processing time | UPLC-MS | bread crust (5–30 min) | CML: 15–140 mg/kg; CEL: 30–200 mg/kg | [62] |
| LC-MS/MS | cookies (7–13 min) | CML: 6.3–47.4 mg/kg; CEL: 2.3–38.9 mg/kg | [85] | |
| LC-MS/MS | cookies (8–16 min) | free CML: 0–60 μg/kg; free CEL: 100–400 μg/kg free; protein-bound-CML: 0–20 μg/kg; protein-bound-CEL: 100–450 μg/kg | [89] | |
| UPLC-MS | cookies (0–10 min) | CML: 0–350 mg/kg | [90] | |
| Processing temperature | LC-MS/MS | cookies (130–180 °C) | free CML: 0–100 μg/kg; free CEL: 50–700 μg/kg; protein-bound-CML: 0–100 μg/kg; protein-bound-CEL: 100–700 μg/kg | [89] |
| UPLC-MS | cookies (155–230 °C) | CML: 0–350 mg/kg | [90] |