Determination of the Maillard reaction products content in processed foods

• Grant number: 08/03744-2
• Support Opportunities: Regular Research Grants
• Start date: January 01, 2009
• End date: December 31, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Deborah Helena Markowicz Bastos
• Grantee: Deborah Helena Markowicz Bastos
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Maillard Reaction Products (MRP) and products from peroxidation, as dicabarbonilic compounds, may easily react with amina groups from proteins and nucleic acids, leading to biological modifications in several tissues that may result in pathologies observed in diabetes, atherosclerosis and neurodegenerative diseases. The ingestion of the MRP increased in the last decades in the urban areas and there are evidences that these substances may be absorbed and can play an important role in pathologies, although there is no consensus about the possible deleterious effects to health, due to its ingestion. The need to identify the consumption of MRP, mainly for vulnerable population, as children and diabetics, is highlighted by some recent research papers. These data might be used to establish acceptable dietary consumption as well as direction for the food industry. The aim of this project is to evaluate the content f MRP in processed foods as biscuits, lactic products, breakfast cereal, coffee and food for diabetic people using high performance liquid chromatography. (AU)