Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

AKTAĞ I., GÖKMEN V.

FOOD CHEMISTRY, cilt.363, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 363
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.130280
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Fruit juice concentrate, Dried fruit, Maillard reaction, alpha-dicarbonyl compounds, 5-hydroxymethylfurfural, Amino acids, GLUCOSE DEGRADATION-PRODUCT, CARROT JUICE CONCENTRATE, ACIDS, 3-DEOXYGLUCOSONE, KINETICS, MOISTURE, SUGARS
  • Hacettepe Üniversitesi Adresli: Evet

Özet

The formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural was investigated under different conditions and the amino acid adducts of them were confirmed using high-resolution mass spectrometry in fruit products during storage. Changes in the concentrations of sugars, amino acids, alpha-dicarbonyl compounds, and 5-hydroxymethylfurfural in fruit juice concentrates and dried fruits were monitored. Among the dicarbonyls, glucosone was the dominant one in 30 degrees Bx of fruit juice concentrates, whereas 3-deoxyglucosone was the major in 50 and 70 degrees Bx of those and in all dried fruits during storage. The highest level of 3-deoxyglucosone was found as 7251 +/- 896.6 mg/kg in dried date at the end of the storage. During storage, the loss of free amino acids significantly increased (p < 0.05) in the higher initial reactant concentrations in fruit juice concentrates. The confirmation of amino acid adducts of dicarbonyls and 5-hydroxymethylfurfural generally with high mass accuracy proved the contribution of Maillard reaction to non-enzymatic reactions in fruit products.