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Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry

Assar, Shima H.; Moloney, Catherine; Lima, Maria; Ames, Jennifer; Magee, Ronald

Authors

Shima H. Assar

Catherine Moloney

Maria Lima

Ronald Magee



Abstract

We report the use of ultra pressure liquid chromatography (UPLC), coupled to a tandem mass spectrometer operated in multiple reaction monitoring mode to determine the advanced glycation endproduct, N ε-(carboxymethyl) lysine (CML). The procedure was applied to acid hydrolyzates of protein isolated from a range of foods (milks processed at different temperatures, butter, cheese, infant formulae, bread, raw and cooked minced beef and olive oil). Highest levels of CML were determined in white bread crust (15.2 ± 0.63 mmol/mol Lys), wholemeal bread crust (13.1 ± 0.61 mmol/mol Lys) and evaporated full-fat milk (4.86 ± 0.77 mmol/mol Lys). Lowest levels of CML were measured in raw minced beef beef (0.03 ± 002 mmol/mol Lys), raw full-fat cow's milk (0.08 ± 0.03 mmol/mol Lys) and pasteurized skimmed cow's milk (0.09 ± 0.002 mmol/mol Lys). CML could not be detected in olive oil. © Springer-Verlag 2008.

Citation

Ames, J. M., Assar, S. H., Assar, S., Moloney, C., Lima, M., Magee, R., & Ames, J. (2009). Determination of N ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry. Amino Acids, 36(2), 317-326. https://doi.org/10.1007/s00726-008-0071-4

Journal Article Type Article
Publication Date Feb 1, 2009
Journal Amino Acids
Print ISSN 0939-4451
Publisher Springer (part of Springer Nature)
Peer Reviewed Peer Reviewed
Volume 36
Issue 2
Pages 317-326
DOI https://doi.org/10.1007/s00726-008-0071-4
Keywords Ne-(carboxymethyl)lysine, maillard reaction, advanced glycation endproducts, ultra performance liquid chromatography-mass spectrometry, dietary advanced glycation endproducts
Public URL https://uwe-repository.worktribe.com/output/1013605
Publisher URL http://dx.doi.org/10.1007/s00726-008-0071-4