Czech J. Food Sci., 2009, 27(10):S143-S145 | DOI: 10.17221/969-CJFS

Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots

A. Wellner*, Ch. Hüttl, T. Henle
Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.wellner@chemie.tu-dresden.de

The formation of Amadori products (APs) during heat treatment of carrot juice and dehydration of carrots was studied. APs were measured as the corresponding N-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.

Keywords: carrot; heat treatment; furosine; N-furoylmethyl amino acids

Published: June 30, 2009  Show citation

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Wellner A, Hüttl C, Henle T. Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots. Czech J. Food Sci. 2009;27(Special Issue 1):S143-145. doi: 10.17221/969-CJFS.
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