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 | Roasted almond | Fluidized-bed hot air roaster | 129 | 32 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 4.92 | 252.08 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 129 | 40 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 7.03 | 287.97 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 129 | 50 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 9.37 | 389.63 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 129 | 60 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 8.07 | 477.93 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 129 | 70 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 7.96 | 415.04 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 138 | 18 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.09 | 37.91 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 138 | 22 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.44 | 42.56 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 138 | 26 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.47 | 105.53 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 138 | 30 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.68 | 118.32 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 146 | 12 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.89 | 57.11 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 146 | 14.7 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 6.68 | 472.32 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 146 | 16 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 10.54 | 492.46 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 146 | 18 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 11.32 | 656.68 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 154 | 9 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.76 | 48.24 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 154 | 11.3 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 11.55 | 182.45 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 154 | 12 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 12.31 | 474.69 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 154 | 13.3 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 12.69 | 663.31 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 168 | 6.3 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 8.21 | 152.79 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 168 | 7 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 8.82 | 188.18 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 168 | 8 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 12.25 | 455.75 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 168 | 9 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 12.91 | 553.09 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 182 | 3.8 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 2.9 | 83.1 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 182 | 4.5 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 5.48 | 228.52 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 182 | 5.7 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 0.46 | 219.54 |
| Pyrraline | Roasted almond | Fluidized-bed hot air roaster | 182 | 6 | No data | RP-HPLC-ESI, after acid/ enzyme hydrolysis | MS/MS (MRM) | 0.752 | 194.248 |
| 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) |