Formation of Amadori Compounds in Dehydrated Fruits

Abstract

The presence of Amadori compounds in commercial dehydrated fruits has been shown through HPLC analysis of the corresponding 2-furoylmethyl-amino acids obtained by acid hydrolysis. Furosine (2-furoylmethyl-lysine) was the main 2-furoylmethyl derivative observed in dried figs and apricot samples, whereas in prunes and dates similar amounts of furosine and 2-furoylmethyl-gamma-aminobutyric acid were detected. A considerable variation of 2-furoylmethyl-amino acid contents among commercial raisin samples was observed. 2-Furoylmethyl-gamma-aminobutyric acid and 2-furoylmethyl-arginine, the most abundant 2-furoylmethyl-amino acids, ranged between 9.9 and 75.8 mg/100 g sample and 10.0 and 62.5 mg/100 g sample, respectively. Most of the Amadori compounds present in raisins seem to have originated during the commercial shelf life period rather than during processing. Determination of 2-furoylmethyl-amino acids could be used as a method of controlling commercial dehydrated fruit and selecting storage conditions.

Effect of sulphuring on physicochemical characteristics andaroma of dried Alkaya apricot: a new Turkish variety

“…An increase of h° value was observed with the sulphuring process. The same trend was observed by Karabulut et al (2007) (Sanz et al, 2001;Komes et al, 2005). The presence of HMF was not detected in sulphured or unsulphured dried apricot samples, but this cannot exclude browning due to the Maillard reaction.…”

Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity

“…Recently, Costa et al (2014) analysed 24 different grape varieties cultivated in two Portuguese wine regions and concluded that seeds were the grape berry fraction with the highest antioxidant capacity followed by the skins and pulp, irrespective the grape variety studied. In addition, there are other factors that could affect the polyphenolic and antioxidant capacity of this type of natural products such as the specific effects of drying (Bennett et al, 2011) and storage conditions (Sanz et al, 2001). On the other hand, the antioxidant capacity of a certain material such as grapes is nearly always associated with the quality and quantity of phenolics in the samples (Rodríguez-Bernaldo de Quirós et al, 2009;Costa et al, 2014).…”

“…In addition, there is an increase in total energy, nutrient density, fibre content, and often a significant increase in antioxidant activity compared to fresh fruit as a consequence of this concentration. The elevated antioxidant activity and browning index were related to the increase in polyphenol concentration during drying, and potentially the generation of Maillard reaction products, such as hydroxymethylfurfural (Sanz et al, 2001;Çağlarirmak, 2006), favoured by the high sugar concentration and the temperatures reached during the drying process which can enhance antioxidant activity (Yilmaz and Toledo, 2005;Moreno et al, 2007). However, the drying process can also lead to losses in total polyphenolic compounds and changes in free to total polyphenol ratios, as shown by Vinson et al (2005) in six types of dried fruit.…”

Mechanism of Browning Occurring during the Processing of Semi-dried Persimmons

“…Another important non-enzymatic reaction in food browning is the Maillard reaction between reducing sugars and free amino groups of amino acids, peptides, and proteins (Sanz et al, 2001). HMF is derived from fructose and considered an important intermediate and indicator of the browning of citrus juice (Berry and Tatum, 1965;Kanner et al, 1982;Kato and Sakurai, 1964;Ohta et al, 1983) and raisins (Caglarirmak, 2006).…”