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)
| Food item | Compound | 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) |
|---|---|---|---|---|---|---|---|---|---|
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 0 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 3.22002 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 5.30076 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 1.71764 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 1.35809 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 3.04096 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 1.7376 |
| Garlic | 2-FM-Arg | No data | No data | No data | No data | RP-HPLC-API-ESI, after acid hydrolysis | UV 280nm | 0 | 0.22695 |
| Food item | Compound | 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) |