Carboxymethyl lysine content in traditional Indian foods

Arpitha, N and Thanuja, K and Jyothibai, P and Prakruthi, M and Mahesh, H. Gangadhariah and Jyothi Lakshmi, A and Umesh Hebbar, H and Gnanesh Kumar, B. S. and Sridevi, A. S. and Nandini, C. D. (2024) Carboxymethyl lysine content in traditional Indian foods. Journal of Food Composition and Analysis, 129. pp. 1-7.

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Abstract

Carboxymethyl lysine (CML), an advanced glycation end product (AGE), is formed in food systems due to pro- cessing conditions employed. Dietary AGEs, when ingested, add to the endogenous AGEs pool and can have health consequences. Hence, in the present work, traditionally consumed foods from India were determined for bound and free CML levels formed by various cooking methods. Ultra-high performance liquid chromatography- mass spectrometry (UHPLC-MS/MS) with multiple reaction monitoring (MRM) was used to estimate the levels of CML for various food categories. In each category among the products tested, milk peda (Indian sweet) had a high amount of CML (230.4 ± 14.65 μg/g). Some of the food products which had significant amounts of CML are Panipuri (24.12 ± 0.35 μg/g), Curd rice (16.70 ± 2.05 μg/g), Pakoda (27.35 ± 4.71 μg/g), and roasted peanut (25.77 ± 2.79 μg/g). Correlating dietary CML consumption with various health parameters would help predict disease outcomes based on eating habits in the long run.

Item Type:	Article
Uncontrolled Keywords:	Carboxymethyl lysine, Advanced glycation end products, Maillard reaction, Indian foods, Mass spectrometry
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 02 Amino acids 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Dept. of Biochemistry Food Engineering Lipid Science and Traditional Foods Molecular Nutrition
Depositing User:	Somashekar K S
Date Deposited:	10 Dec 2025 07:05
Last Modified:	10 Dec 2025 07:05
URI:	http://ir.cftri.res.in/id/eprint/20169

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