The dough (60 g) was placed into paper muffin cups and baked in a preheated oven at 180 °C for 20 min. After baking, the muffins were cooled to room temperature and packed in polypropylene pouches. They were then sealed until sensory and texture analysis. Other muffins intended for chemical analysis were frozen, freeze-dried, ground into a fine powder, and stored at −18 °C in airtight vials. Recipe 1 (R1) consisted of only wheat flour, water, white beet sugar, and margarine with 80% fat content. The additional ingredients—namely, nonfat dry milk powder (in recipe R1M), baking powder (R1B), dry egg white powder (R1E),
salt (R1S), and all ingredients together (R1A)—were added to the R1 recipe in the ratio used for muffin preparation (Section 2.2). Recipe 2 (R2) contained all
LY294002 the ingredients listed above (Section 2.2). However, the effects of the following different types of sugar were examined: glucose (in recipe R2G), fructose (R2F), white (refined) beet sugar (R2Bs), and raw (unrefined) cane sugar (R2Cs). In these recipes, margarine (80% fat content) was the fat source. The effects of different types of fat were determined by replacing the margarine with Ponatinib datasheet olive oil (in recipe R2OO), rapeseed oil (R2RS), rice bran oil (R2RB), and grapeseed oil (R2GS), with white beet sugar as the sugar source. Model samples of recipes R1 and R2 were prepared with a 20% addition of GP to determine the associated effect of food ingredients with phenolic compounds from the GP on CML concentration. The CML measuring method employed here is adapted from Peng et al. (2010). Following defatting, Histidine ammonia-lyase protein reduction, hydrolysis, and derivatization using o-phthaldialdehyde, CML determination was performed using a Waters Alliance high-performance liquid chromatography (HPLC System 600, Milord, MA, USA) with a fluorescence detector (Waters 474). The HPLC system was equipped with a Waters Sun Fire C18 column (150 × 4.6 mm, 5 μm; Milord, MA, USA). The flow rate
was 1.0 ml/min and the injection volume was 10 μl. The mobile phases were acetate buffer and acetonitrile (9:1, v/v) (solvent A) and 50% acetonitrile (solvent B). Detection was at 340 nm (excitation) and 455 nm (emission). The peaks for CML-derivatives in the muffin samples were confirmed by comparison with an authentic sample of CML provided by PolyPeptide Laboratories France SAS (Strasbourg, France). Identified compounds were quantified using the external standard calibration procedure. The limit of detection (LOD) was 0.42 ng, the limit of quantification (LOQ) was 1.29 ng, the recovery of the analyte compared to the internal standard was ∼100% (SD = 10.03%), and the repeatability (method precision) was 3.65% (coefficient of variations). Phenolic compounds were extracted from muffins and GP with methanol/water/formic acid solution (70:29.7:0.3 v/v/v), using the procedure described by Wang and Zhou (2004).