title: Formation of Amadori compounds in dehydrated fruits.
abstract: The presence of Amadori compounds in commercial dehydrated fruits has been shown through HPLC analysis of the corresponding 2-furoylmethyl-amino acids obtained by acid hydrolysis. Furosine (2-furoylmethyl-lysine) was the main 2-furoylmethyl derivative observed in dried figs and apricot samples, whereas in prunes and dates similar amounts of furosine and 2-furoylmethyl-gamma-aminobutyric acid were detected. A considerable variation of 2-furoylmethyl-amino acid contents among commercial raisin samples was observed. 2-Furoylmethyl-gamma-aminobutyric acid and 2-furoylmethyl-arginine, the most abundant 2-furoylmethyl-amino acids, ranged between 9.9 and 75.8 mg/100 g sample and 10.0 and 62.5 mg/100 g sample, respectively. Most of the Amadori compounds present in raisins seem to have originated during the commercial shelf life period rather than during processing. Determination of 2-furoylmethyl-amino acids could be used as a method of controlling commercial dehydrated fruit and selecting storage conditions.
authors.affiliation: Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, C/Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: M L
authors.initials: ML
authors.lastname: Sanz
authors.forename: M D
authors.initials: MD
authors.lastname: del Castillo
authors.forename: N
authors.initials: N
authors.lastname: Corzo
authors.forename: A
authors.initials: A
authors.lastname: Olano
mesh_terms: D000596:Amino Acids / Q000032:analysis / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry*; D015416:Maillard Reaction; D013058:Mass Spectrometry; D013056:Spectrophotometry, Ultraviolet; D014867:Water / Q000737:chemistry
chemical_list: D000596:Amino Acids; D014867:Water