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

Author

Listed:
  • A. Wellner
  • Ch. Hüttl

    (Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.wellner@chemie.tu-dresden.de)

  • T. Henle

    (Institute of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany *E-mail: anne.wellner@chemie.tu-dresden.de)

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 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.

Suggested Citation

  • A. Wellner & Ch. Hüttl & T. Henle, 2009. "Influence of Heat Treatment on the Formation of Amadori Compounds in Carrots," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 143-145.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:specialissue1:id:969-cjfs
    DOI: 10.17221/969-CJFS
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