Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products.
Acid hydrolysis of Amadori compounds yields the corresponding 2-furoylmethylamino acids (2-FM-AA) that can be analyzed by ion-pair HPLC. The relative proportions of the different 2-FM-AA present in the hydrolysates of tomato products were determined to assess their usefulness as indicators of quality. In the lyophilized tomato samples stored at 50 degrees C and a(w) = 0.44 the formation of 2-FM derivatives of alanine, gamma-aminobutyric acid (GABA), asparagine, aspartic acid, glutamic acid, lysine, serine, and threonine was detected. In commercial tomato products the most abundant 2-FM-AA was 2-FM-GABA (from traces to 26.4 mg/100 g of dry matter) followed by 2-FM-lysine (furosine). Differences in 2-FM-AA contents among samples may be related to processing and storage conditions.
Sanz
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ML
Instituto de Fermentaciones Industriales (CSIC), C/Juan de la Cierva 3, 28006 Madrid, Spain.
del Castillo
M D
MD
Corzo
N
N
Olano
A
A
D000409:Alanine / Q000737:chemistry; D001216:Asparagine / Q000737:chemistry; D001224:Aspartic Acid / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D005612:Freeze Drying; D005663:Furans / Q000737:chemistry*; D018698:Glutamic Acid / Q000737:chemistry; D006868:Hydrolysis; D018551:Solanum lycopersicum / Q000378:metabolism*; D008239:Lysine / Q000737:chemistry; D015416:Maillard Reaction; D012694:Serine / Q000737:chemistry; D013912:Threonine / Q000737:chemistry; D005680:gamma-Aminobutyric Acid / Q000737:chemistry
D005663:Furans; D013912:Threonine; D001224:Aspartic Acid; D018698:Glutamic Acid; D012694:Serine; D005680:gamma-Aminobutyric Acid; D001216:Asparagine; D008239:Lysine; D000409:Alanine