## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Sample Extract** & \multicolumn{2}{c}{**Soluble Extract (\%, \(w\)/\(w\))**} & \multicolumn{2}{c}{**pH**} \\ \hline  & **Aqueous** & **Methanolic** & **Aqueous** & **Methanolic** \\ \hline wheat & 10.5 \(\pm\) 1.4 c & 7.8 \(\pm\) 0.9 ab & 6.5 & 6.9 \\ rice & 12.5 \(\pm\) 0.6 d & 7.2 \(\pm\) 0.7 a & 6.7 & 7.7 \\ rye & 17.4 \(\pm\) 0.6 e & 10.2 \(\pm\) 1.9 c & 6.5 & 7.0 \\ quinoa & 16.8 \(\pm\) 1.0 e & 10.4 \(\pm\) 1.3 c & 6.4 & 7.2 \\ amaranth & 16.1 \(\pm\) 3.4 e & 9.2 \(\pm\) 1.3 bc & 6.6 & 7.4 \\ buckwheat & 15.6 \(\pm\) 0.9 e & 9.0 \(\pm\) 0.9 abc & 6.7 & 7.4 \\ chia & 25.6 \(\pm\) 2.3 f & 11.1 \(\pm\) 2.1 cd & 6.5 & 7.3 \\ \hline \hline \end{tabular} 1  
\end{table} 
Table 1: Solubility and pH values of samples extracted in water and 50% methanol 1.  
capacity was conducted to determine whether the grain and seed extracts could scavenge this compound directly. Figure 3 illustrates the varying trapping capacities of the samples in a range of concentrations from 1 to 25 mg/mL. In this assay, pyridoxamine was used as a control because of its capacity to interact with MGO very efficiently, leading to the formation of stable adducts [26]. Both aqueous and methanolic extracts exhibited dose-dependent trapping of MGO except for the buckwheat aqueous extract, which already exhibited inhibition percentages higher than 90% at a concentration of 1 mg/mL. Buckwheat contains quercetin (311 mg/g dry matter) and rutin (4058 mg/g dry matter) at levels 3 to 10 times higher than those in other pseudocereals. These compounds, described as natural antiglycative agents, have their effects further enhanced by the presence of group B vitamins and soluble dietary fiber in the aqueous extract [11]. The activity of pseudocereals aqueous extracts at a concentration of 10 mg/mL was comparable to the effect of 1 mg/mL PM solution (99.1%). For the remaining samples, inhibitions close to 90% were reached at 25 mg/mL, with the exception of wheat and rye methanolic extracts, which did not exceed 80%. Figure 2: Antiglycative activity of extracts from cereals (wheat, rice, and rye), pseudocereals (quinao, amaranth, buckwheat) and seeds (chia) at a concentration of 25 mg/mL on the formation of AGEs in the BSA–Glc assay (**A**) and BSA–MGO assay (**B**). Results are presented as mean \(\pm\) SD (n = 4). Different letters indicate significant differences (\(p<\) 0.05). The dotted line represents 50% of inhibition. Table 2 describes the IC\({}_{50}\) values (mg/mL) for the MGO-trapping capacity of the extracts. Aqueous extracts demonstrated lower IC\({}_{50}\) values compared to methanolic extracts, which involve a higher MGO-trapping capacity. Notably, buckwheat exhibited the lowest IC\({}_{50}\) (0.3 mg/mL), indicating its highly effective capacity to trap MGO, followed by amaranth (2.8 mg/mL) and wheat (3.4 mg/mL). Conversely, chia exhibited the highest IC\({}_{50}\) value (10.0 mg/mL), suggesting its more limited MGO-trapping capacity. Previous studies have reported high levels of dicarbonyl compounds in chia flour, which were not detected in wheat flour [27]. Considering this, the possible contribution of MGO by chia seeds should not be discarded, which could explain why no decreases were observed in the trapping of this compound. Among methanolic extracts, quinoa and amaranth showed the highest activity, with IC\({}_{50}\) values of 4.9 and 5.8 mg/mL, respectively, while the remaining samples displayed values close to 10 mg/mL. Contrary to expectations, there were no significant correlations between the IC\({}_{50}\) values obtained from the MGO-trapping assay and the antidycative activity observed in the BSA-MGO assay (r = \(-\)0.3574, \(p\) = 0.2096) or the BSA-Glc assay (r = 0.2680, \(p\) = 0.3542). These results suggest that the mechanism through which AGE formation is inhibited is not solely reliant on the direct trapping of the active dicarbonyl compounds. However, the systems are not fully comparable since the glycation reaction proceeds slower in the