Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |
|---|---|---|---|---|---|---|---|---|---|
| Pyrraline | Spaghetti | Cooked | 100 | 11 | No data | HPLC, after enzyme or acid hydrolysis and derivatization with OPD | MS/MS (MRM) | 0 | 0.5714906 |
| Pyrraline | Spaghetti | Cooked | No data | No data | No data | HPLC, after enzyme or acid hydrolysis and derivatization with OPD | MS/MS (MRM) | 0 | 0.4 |
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |