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Peer-reviewedCC BY-NCFood Chemistry: X

Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts

  • Ana Aguilar-Galvez1
  • Diego García-Ríos2
  • Alejandro Meléndez-Gamarra3
  • Teresa Quispe3
  • Marienela Calsin-Cutimbo4
  • Rosana Chirinos5
  • Franco Pedreschi6
  • Romina Pedreschi7
  • David Campos1
7 affiliations
  1. 1Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12056, Peru; Research Group on Functional Foods and Nutraceuticals, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12056, Peru; Corresponding authors.
  2. 2Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota 2260000, Chile
  3. 3Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12056, Peru
  4. 4Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional del Altiplano, Av. Floral N° 1153, Apartado 291, Puno, Peru
  5. 5Instituto de Biotecnología, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12056, Peru; Research Group on Functional Foods and Nutraceuticals, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 12056, Peru
  6. 6Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile
  7. 7Escuela de Agronomía, Pontificia Universidad Católica de Valparaíso, Calle San Francisco s/n, La Palma, Quillota 2260000, Chile; Millennium Institute Center for Genome Regulation, Santiago 8320000, Chile
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Abstract

In this study, the effects of unhydrolyzed and hydrolyzed tara pod phenolic extracts on the formation of acrylamide and advanced glycation end products (AGEs) in quinoa and cañihua cookies were evaluated. The extracts were characterized by UPLC-PDA-ESI-QToF-MS e , and their antiglycation activity was assessed using a bovine serum albumin (BSA)–methylglyoxal (MGO) model system before incorporation into cookie formulations. All extracts showed strong antiglycation activity, inhibiting fluorescent AGEs (f-AGEs) formation by more than 82%. Their mitigation efficiency depended on the degree of hydrolysis, extract concentration, and food matrix, resulting in distinct effects on acrylamide, fluorescent AGEs, and non-fluorescent AGEs. Regardless of treatment, all formulations contained acrylamide levels below the European Union benchmark level (265 μg/kg). Overall, these findings demonstrate the potential of tara pod phenolic extracts as natural ingredients for reducing thermally induced toxicants and improving the chemical safety of bakery products.

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Cite

BibTeXRIS
BibTeX
@article{aguilargalvez2026modulation,
  title = {{Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts}},
  author = {Ana Aguilar-Galvez and Diego García-Ríos and Alejandro Meléndez-Gamarra and Teresa Quispe and Marienela Calsin-Cutimbo and Rosana Chirinos and Franco Pedreschi and Romina Pedreschi and David Campos},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104614},
  url = {https://doi.org/10.1016/j.fochx.2026.104614},
  note = {CC BY-NC},
}
RIS
TY  - JOUR
TI  - Modulation of acrylamide and advanced glycation end products in quinoa and cañihua cookies: Matrix and marker dependent effects of hydrolyzed and unhydrolyzed tara pod phenolic extracts
AU  - Ana Aguilar-Galvez
AU  - Diego García-Ríos
AU  - Alejandro Meléndez-Gamarra
AU  - Teresa Quispe
AU  - Marienela Calsin-Cutimbo
AU  - Rosana Chirinos
AU  - Franco Pedreschi
AU  - Romina Pedreschi
AU  - David Campos
PY  - 2026
DA  - 2026/10/15
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104614
UR  - https://doi.org/10.1016/j.fochx.2026.104614
AB  - In this study, the effects of unhydrolyzed and hydrolyzed tara pod phenolic extracts on the formation of acrylamide and advanced glycation end products (AGEs) in quinoa and cañihua cookies were evaluated. The extracts were characterized by UPLC-PDA-ESI-QToF-MS e , and their antiglycation activity was assessed using a bovine serum albumin (BSA)–methylglyoxal (MGO) model system before incorporation into cookie formulations. All extracts showed strong antiglycation activity, inhibiting fluorescent AGEs (f-AGEs) formation by more than 82%. Their mitigation efficiency depended on the degree of hydrolysis, extract concentration, and food matrix, resulting in distinct effects on acrylamide, fluorescent AGEs, and non-fluorescent AGEs. Regardless of treatment, all formulations contained acrylamide levels below the European Union benchmark level (265 μg/kg). Overall, these findings demonstrate the potential of tara pod phenolic extracts as natural ingredients for reducing thermally induced toxicants and improving the chemical safety of bakery products.
SN  - 2590-1575
ER  -