Abstract
The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. APs were measured as the corresponding <I>N</I>-furoylmethyl amino acids (FMAAs) after acid hydrolysis using RP-HPLC. Commercial samples of juices contained up to 108 mg furosine/100 g protein, 18 mg FM-Ala/100g protein, 13 mg FM-Val/100 g protein and 32 mg FM-GABA/100 g protein. The concentrations in dehydrated carrots were extensively higher with up to 1553 mg furosine/100 g protein, 1144 mg FM-Ala/100 g protein, 88 mg FM-Val/100 g protein and 908 mg FM-GABA/100 g protein. Heat treatment of fresh carrot juice caused only a marginal increase of Amadori compounds. Samples contained at most 16 mg furosine/100 g protein and 19 mg FM-GABA, respectively, while FM-Ala and FM-Val were not detectabele at all. In contrast, drying of carrots led to a significant increase of FMAAs. The dehydrated samples contained up to 989 mg furosine/100 g protein, 1201 mg FM-Ala/100 g protein and 969 mg FM-GABA/100 g protein, while FM-Val was not detectable.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
