Cited by 343Advanced Glycation End Products researchPotato Plant ResearchFood Nutrient Composition and Product Development

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Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

Scheijen, Jean L.J.M., Clevers, Egbert, Engelen, Lian, Dagnelie, Pieter C., Brouns, Fred, Stehouwer, Coen D.A., Schalkwijk, Casper G.·2016·Food Chemistry

DOI 10.1016/j.foodchem.2015.06.049

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Abstract

The aim of this study was to validate an ultra-performance liquid chromatography tandem mass-spectrometry (UPLC-MS/MS) method for the determination of advanced glycation endproducts (AGEs) in food items and to analyze AGEs in a selection of food items commonly consumed in a Western diet. N(ε)-(carboxymethyl)lysine (CML), N(ε)-(1-carboxyethyl)lysine (CEL) and N(δ)-(5-hydro-5-methyl-4-imidazolon-2-yl)-ornithine (MG-H1) were quantified in the protein fractions of 190 food items using UPLC-MS/MS. Intra- and inter-day accuracy and precision were 2-29%. The calibration curves showed perfect linearity in water and food matrices. We found the highest AGE levels in high-heat processed nut or grain products, and canned meats. Fruits, vegetables, butter and coffee had the lowest AGE content. The described method proved to be suitable for the quantification of three major AGEs in food items. The presented dietary AGE database opens the possibility to further quantify actual dietary exposure to AGEs and to explore its physiological impact on human health.

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Authors: Scheijen, J. L. J. M., Clevers, E., Engelen, L., Dagnelie, P. C., Brouns, F., Stehouwer, C. D. A., & Schalkwijk, C. G.
Affiliations: Maastricht University (NL)
Corresponding author: Schalkwijk, Casper G.
ORCID: Scheijen, Jean L.J.M.
Clevers, Egbert
Engelen, Lian
Dagnelie, Pieter C.
Brouns, Fred
Stehouwer, Coen D.A.
Schalkwijk, Casper G.
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2016-01
Volume: 190
Pages: 1145-1150
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2015.06.049
OpenAlex: W938542164
Cited by: 343
References: 41
Citations by year: 2026: 20 · 2025: 51 · 2024: 37 · 2023: 48 · 2022: 46 · 2021: 34 · 2020: 28 · 2019: 29 · 2018: 14 · 2017: 17 · 2016: 16
FWCI: 13.23
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Chemistry (publishedVersion)
PubMed (publishedVersion)
Research Publications (Maastricht University) (submittedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Clinical Biochemistry › Advanced Glycation End Products research
Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: advanced glycation end products, dietary AGEs, carboxymethyllysine, MG-H1, UPLC-MS/MS method validation, Western diet, canned meat, heat-processed foods, dietary exposure
MeSH terms: Chromatography, Liquid, Diet, Food Technology, Humans, Meat, Glycation End Products, Advanced, Tandem Mass Spectrometry

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Analysis of advanced glycation endproducts in selected food items by ultra-performance liquid chromatography tandem mass spectrometry: Presentation of a dietary AGE database

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