Formation of Maillard reaction products during heat treatment of carrots

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 14, 2011, Pages 7992-7998

  Wellner, Anne ^a   Huettl, Christine ^a   Henle, Thomas ^a  

^a DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Carrots; furosine; furoylmethyl amino acid (FMAA); Maillard reaction; N carboxymethyllysine (CML); pyrraline

Indexed keywords

CARROTS; FUROSINE; FUROYLMETHYL AMINO ACID (FMAA); MAILLARD REACTION; PYRRALINE;

AMINO ACIDS; CHEMICAL REACTIONS; MASS SPECTROMETRY; WATER CONTENT;

GLYCOSYLATION;

CARROT; CHEMISTRY; CONFERENCE PAPER; COOKING; GLYCATION; HEAT; HYDROLYSIS;

COOKING; DAUCUS CAROTA; HOT TEMPERATURE; HYDROLYSIS; MAILLARD REACTION;

DAUCUS CAROTA;

EID: 79960586122     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2013293     Document Type: Conference Paper

References (32)

1. Maillard, L. C. Action des acides aminés sur les sucres; formation des mélanoidines par voie mèthodique Compt. Rend. Seances Acad. Sci. 1912, 154, 66-68
2. Hodge, J. E. Dehydrated fruits. Chemistry of browning reactions in model systems J. Agric. Food Chem. 1953, 1, 928-943
3. Friedman, M. Food browning and its prevention: an overview J. Agric. Food Chem. 1996, 44, 631-653
4. Silván, J. M.; van de Lagemaat, J.; Olano, A.; del Castillo, M. D. Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods J. Pharm. Biomed. Anal. 2006, 41, 1543-1551 (Pubitemid 44247470)
5. Finot, P. A.; Mauron, J. Le blocage de la lysine par la réaction de Maillard. II. Propriétés chimiques des dérivés N -(désoxy-1- d -fructosyl) et N -(désoxy-1- d -lactulosyl) de la lysine Helv. Chim. Acta 1972, 55, 1153-1164
6. Krause, R.; Knoll, K.; Henle, T. Studies on the formation of furosine and pyridosine during acid hydrolysis of different Amadori products of lysine Eur. Food Res. Technol. 2003, 216, 277-283 (Pubitemid 38350106)
7. Resmini, R.; Pellegrino, L.; Batelle, J. W. Accurate quantification of furosine in milk and dairy products by a direct HPLC method Ital. J. Food Sci. 1990, 3, 173-183
8. ε-carboxymethyllysine as a degradation product of fructoselysine in glycated protein J. Biol. Chem. 1986, 261, 4889-4894 (Pubitemid 17204276)
9. Odani, H.; Matsumoto, Y.; Shinzato, T.; Usami, J.; Maeda, K. Mass spectrometric study on the protein chemical modification of uremic patients in advanced Maillard reaction J. Chromatogr., B 1999, 731, 131-140 (Pubitemid 29376423)
10. Henle, T.; Bachmann, A. Synthesis of pyrraline reference material Z. Lebensm. Unters. Forsch. 1996, 202, 72-74 (Pubitemid 126798411)
11. Sell, D. R.; Monnier, V. M. Structure elucidation of a senescence cross-link from human extracellular matrix J. Biol. Chem. 1989, 264, 21597-21602
12. Henle, T.; Schwarzenbolz, U.; Klostermeyer, H. Detection and quantification of pentosidine in foods Z. Lebensm. Unters. Forsch. 1997, 204, 95-98 (Pubitemid 127789624)
13. del Castillo, M. D.; Corzo, N.; Olano, A. Early stages of Maillard reaction in dehydrated orange juice J. Agric. Food Chem. 1999, 47, 4388-4390 (Pubitemid 29506256)
14. del Castillo, M. D.; Villamiel, M.; Olano, A.; Corzo, N. Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the Maillard reaction in orange juice J. Agric. Food Chem. 2000, 48, 4217-4220
15. del Castillo, M. D.; Sanz, M. L.; Vicente-Arana, M. J.; Corzo, N. Study of furoylmethyl amino acids in processed foods by HPLC-mass spectrometry Food Chem. 2002, 79, 261-266 (Pubitemid 35154404)
16. Sanz, M. L. Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products J. Agric. Food Chem. 2000, 48, 468-471 (Pubitemid 30120384)
17. Sanz, M. L.; del Castillo, M. D.; Corzo, N.; Olano, A. Formation of Amadori compounds in dehydrated fruits J. Agric. Food Chem. 2001, 49, 5228-5231 (Pubitemid 33089658)
18. Reutter, M.; Eichner, K. Separation and determination of Amadori compounds by high-pressure liquid chromatography and post-column reaction Z. Lebensm. Unters. Forsch. 1989, 188, 28-35
19. Soria, A. C.; Olano, A.; Frias, J.; Penas, E.; Villamiel, M. 2-Furoylmethyl amino acids, hydroxymethylfurfural, carbohydrates and β-carotene as quality markers of dehydrated carrots J. Sci. Food Agric. 2009, 89, 267-273
20. Anet, E. F. L. J.; Reynolds, T. M. Chemistry of non-enzymic browning. I. Reactions between amino acids, organic acids, and sugars in freeze-dried apricots and peaches Aust. J. Chem. 1957, 10, 182-192
21. Penndorf, I.; Biedermann, D.; Maurer, S. V.; Henle, T. Studies on N-terminal glycation of peptides in hypoallergenic infant formulas: quantification of α- N -(furoylmethyl) amino acids J. Agric. Food Chem. 2007, 55, 723-727
22. Foerster, A.; Kuehne, Y.; Henle, T. Studies on absorption and elimination of dietary Maillard reaction products Ann. N.Y. Acad. Sci. 2005, 1043, 474-481 (Pubitemid 41123936)
23. ε-(carboxymethyl)hydroxylysine in human skin collagen Biochemistry 1991, 30, 1205-1210
24. Delatour, T.; Fenaille, F.; Parisod, V.; Vera, F. A.; Buetler, T. Synthesis, tandem MS- and NMR-based characterization, and quantification of the carbon 13-labeled advanced glycation endproduct, 6- N -carboxymethylation Amino Acids 2006, 30, 25-34 (Pubitemid 43261123)
25. Henle, T.; Walter, H.; Krause, I.; Klostermeyer, J. Efficient determination of individual Maillard compounds in heat-treated milk products by amino acid analysis Int. Dairy J. 1991, 1, 125-135
26. Shelp, B. J.; Bown, A. W.; McLean, M. Metabolism and functions of γ-aminobutyric acid Trends Plant Sci. 1999, 4, 446-452
27. Alabran, D. M.; Mabrouk, A. F. Carrot flavor. Sugars and free nitrogenous compounds in fresh carrots J. Agric. Food Chem. 1973, 21, 205-208
28. ε-(carboxymethyl)lysine in food systems by ultra performance liquid chromatography-mass spectrometry Amino Acids 2009, 36, 317-326
29. Fenaille, F.; Parisod, V.; Visani, P.; Populaire, S.; Tabet, J. C.; Guy, P. A. Modifications of milk constituents during processing: a preliminary benchmarking study Int. Dairy J. 2006, 16, 728-739
30. Bueser, W.; Erbersdobler, H. F.; Liardon, R. Identification and determination of N -ε-carboxymethyllysine by gas-liquid chromatography J. Chromatogr. 1987, 387, 515-519
31. ε-carboxymethyllysine in milk products by a modified reversed-phase HPLC method Food Chem. 1999, 65, 547-553 (Pubitemid 29142478)
32. Henle, T.; Schwarzenbolz, U.; Walter, A. W.; Klostermeyer, H. Protein-bound Maillard compounds in foods: analytical and technological aspects. In The Maillard Reaction in Foods and Medicine; O'Brien, J., Eds.; The Royal Society of Chemistry: Cambridge, U.K., 1998; pp 178-183.