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Asian Journal of Dairy and Food Research

  • Chief EditorHarjinder Singh

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Research Article

Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 317-325

Different Methods of Food Preparation affect the Glycation Markers of Commonly Consumed Food Samples and Antioxidant Potential of Erythrocytes

Rashmi S. Tupe, Nilima S. Bangar, Prajakta A. Deshpande, Sanskruti A. Gavanepatil
1Symbiosis School of Biological Sciences (SSBS), Symbiosis International (Deemed University) (SIU), Lavale, Pune-411 046, Maharashtra, India. 
Cite article:- Tupe S. Rashmi, Bangar S. Nilima, Deshpande A. Prajakta, Gavanepatil A. Sanskruti (2020). Different Methods of Food Preparation affect the Glycation Markers of Commonly Consumed Food Samples and Antioxidant Potential of Erythrocytes. Asian Journal of Dairy and Food Research. 39(4): 317-325. doi: 10.18805/ajdfr.DR-1527.

ABSTRACT

Background: The advanced glycation end products (AGEs) interfere with the normal functioning of the protein, alter the enzyme activity leads to the development of diabetic complications. Food is an exogenous source of AGEs. The long term processes like storing and cooking lead to an elevated level of AGEs content in them. The elevated AGEs are responsible for the generation of oxidative stress and inflammation in a cellular environment. The present study aims to determine the glycation potency of commonly consumed foods samples and evaluate the effect of various food preparation methods on glycation content and its impact on healthy erythrocytes.
Methods: In this investigation from December 2017 to April 2018, Aqueous extracts of 29 food samples were tested for their glycation potency using glycation markers (fructosamine, free thiol groups, â-amyloid content, AOPP). Erythrocytes were treated with food extracts and their antioxidant indices (FRAP, catalase) were determined. 
Result: The result shows that protein-rich food had maximum levels of glycation as compared to carbohydrate and fat-rich food. The study indicated that cooking methods like (frying, roasting, baking and boiling) have a different effect on the glycation indices of the food. The food samples cooked by frying method had increased glycation content (p<0.001) and deleterious cellular effect.

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