Table 1.

Concentration of protein carbonyls in various food products reported in recent literature

Food system	Method	Protein carbonylsA	References
Raw lamb cutlets	DNPH	9	Lahmar et al. (2018)
Ready-to-eat chicken patties	DNPH	15	de Santana Neto et al. (2021)
Soy protein isolate	DNPH	13.6	Yu et al. (2018)
Soy protein isolate	DNPH	10.4	Zhang et al. (2017)
Milk	DNPH	23.6B	Kalaitsidis et al. (2021)
Yogurt	DNPH	11.8B	Kalaitsidis et al. (2021)
Feta cheese	DNPH	30.9B	Kalaitsidis et al. (2021)
Cooked ham	DNPH	8	Armenteros et al. (2016)
Rainbow trout mince	DNPH	3.6	Bitalebi et al. (2019)
Surimi fishballs	DNPH	4.2	Zhao et al. (2019)
Powdered infant milk	DNPH	3.1	Chen et al. (2019)
Silver carp fillets	DNPH	4	Zhang et al. (2021)
Raw shrimp	DNPH	11.9	Ruvalcaba-Márquez et al. (2021)
Blood meal	DNPH	127	Frame et al. (2020)
Raw rabbit meat	DNPH	7	Wang et al. (2018)
Air-dried yak meat	DNPH	8.5	Ma et al. (2021)
Fresh pork	DNPH	4.5	Hernández-López et al. (2016)
Cooked beef patties	HPLCC	1.3	Rysman et al. (2016)
Frozen rainbow trout fillet	HPLCC	4.5	Timm-Heinrich et al. (2013)
Fermented sausages	HPLCC	0.9	Öztürk‐Kerimoğlu et al. (2019)
Fermented sausages	HPLCC	0.9	Villaverde et al. (2014)
Jerky chicken	HPLCC	85	Silva et al. (2016)
Cooked bacon	HPLCC	80	Soladoye et al. (2017)
Sous vide-cooked lamb loin	HPLCC	0.42	Roldán et al. (2014)
Raw wooden chicken breast	HPLCC	3.2	de Carvalho et al. (2021)

DNPH quantification of protein carbonyls as hydrazones according to the dinitrophenylhydrazine method, HPLC quantification of specific protein carbonyls, α-AS and γ-GS, by high-performance liquid chromatography

^AResults expressed as nmol of protein carbonyls/mg protein, unless otherwise noted

^BResults expressed as ng of protein carbonyls/mL sample

^CResults refer to the sum of α-AS and γ-GS