Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

Baby foods are exposed to elevated temperatures during processing treatments such as sterilization or spray drying. These treatments decompose sugars leading to the formation of a-dicarbonyl compounds that are of importance since they have been associated with several metabolic disorders. In this study, an analytical method based on high-performance liquid chromatography coupled with electrospray ionization mass spectrometry (HPLC-ESI-MS) was used to determine a-dicarbonyl compounds in baby foods. The method entailed aqueous extraction of a-dicarbonyl compounds from the samples and derivatization with o-phenylenediamine prior to chromatographic analysis. The results indicated that major degradation product was 3-deoxyglucosone in the samples including cereal-based infant formula, canned fruit and vegetable puree. Its concentration ranged between 3.9 and 827.1 mg/kg in infant formula and between 26.7 and 92.3 mg/kg in fruit puree samples. The concentrations of glucosone, 1-deoxyglucosone, 5-hydroxymethy1-2-furfural, furfural, glyoxal, methylglyoxal, and dimethylglyoxal levels were rather low.