2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic
This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detection and quantitation limits indicating its adequacy. Traditional procedure of black garlic obtainment and the inclusion of convective drying (CDP) and ohmic heating (OHP) were assayed. For comparison purposes, three commercial black garlic samples were used. Together with furosine (2-FM-lysine), 2-furoylmethyl-γ-aminobutyric acid and 2-FM-arginine were detected. Levels of furosine were higher in CDP (46.6–110.1 mg/100 g protein) than in OHP (13.7–42.0 mg/100 g protein) samples, probably due to the most severe processing conditions used in the former. These results highlight the suitability of 2-FM-AA as chemical indicators to monitor the process of black garlic elaboration in order to obtain high quality products.
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| Format: | artículo biblioteca |
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Elsevier
2018
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| Subjects: | Ohmic heating, Maillard reaction, Furosine, Convective drying, Black garlic, 2-Furoylmethyl amino acids, |
| Online Access: | http://hdl.handle.net/10261/170801 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/100008989 |
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dig-cial-es-10261-1708012020-12-13T09:08:54Z 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic Ríos-Ríos, Karina L. Vázquez-Barrios, M. Estela Gaytán-Martínez, Marcela Olano, Agustín Montilla, Antonia Villamiel, Mar Ministerio de Economía y Competitividad (España) Universidad Autónoma de Querétaro Comunidad de Madrid Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detection and quantitation limits indicating its adequacy. Traditional procedure of black garlic obtainment and the inclusion of convective drying (CDP) and ohmic heating (OHP) were assayed. For comparison purposes, three commercial black garlic samples were used. Together with furosine (2-FM-lysine), 2-furoylmethyl-γ-aminobutyric acid and 2-FM-arginine were detected. Levels of furosine were higher in CDP (46.6–110.1 mg/100 g protein) than in OHP (13.7–42.0 mg/100 g protein) samples, probably due to the most severe processing conditions used in the former. These results highlight the suitability of 2-FM-AA as chemical indicators to monitor the process of black garlic elaboration in order to obtain high quality products. This work has been funded by MINECO of Spain, Project AGL2014-53445-R; ALIBIRD-CM S-2013/ABI-272, Comunidad de Madrid.Vazquez-Barrios thanks the support of Universidad Autónoma de Querétaro (FOFI-2015) Peer Reviewed 2018-10-09T09:34:43Z 2018-10-09T09:34:43Z 2018 2018-10-09T09:34:45Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodchem.2017.08.016 issn: 0308-8146 Food Chemistry 240: 1106-1112 (2018) http://hdl.handle.net/10261/170801 10.1016/j.foodchem.2017.08.016 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/100008989 28946230 #PLACEHOLDER_PARENT_METADATA_VALUE# #PLACEHOLDER_PARENT_METADATA_VALUE# S2013/ABI-2728/ALIBIRD info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53445-R Postprint https://doi.org/10.1016/j.foodchem.2017.08.016 Sí open Elsevier |
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Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids |
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Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids Ríos-Ríos, Karina L. Vázquez-Barrios, M. Estela Gaytán-Martínez, Marcela Olano, Agustín Montilla, Antonia Villamiel, Mar 2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| description |
This study reports the formation of 2-furomethyl-amino acids (2-FM-AA) as indicators of Maillard reaction (MR) in black garlic elaboration, followed by the determination of furosine by ion-pair RP-HPLC-UV. The method was assessed for accuracy, repeatability and detection and quantitation limits indicating its adequacy. Traditional procedure of black garlic obtainment and the inclusion of convective drying (CDP) and ohmic heating (OHP) were assayed. For comparison purposes, three commercial black garlic samples were used. Together with furosine (2-FM-lysine), 2-furoylmethyl-γ-aminobutyric acid and 2-FM-arginine were detected. Levels of furosine were higher in CDP (46.6–110.1 mg/100 g protein) than in OHP (13.7–42.0 mg/100 g protein) samples, probably due to the most severe processing conditions used in the former. These results highlight the suitability of 2-FM-AA as chemical indicators to monitor the process of black garlic elaboration in order to obtain high quality products. |
| author2 |
Ministerio de Economía y Competitividad (España) |
| author_facet |
Ministerio de Economía y Competitividad (España) Ríos-Ríos, Karina L. Vázquez-Barrios, M. Estela Gaytán-Martínez, Marcela Olano, Agustín Montilla, Antonia Villamiel, Mar |
| format |
artículo |
| topic_facet |
Ohmic heating Maillard reaction Furosine Convective drying Black garlic 2-Furoylmethyl amino acids |
| author |
Ríos-Ríos, Karina L. Vázquez-Barrios, M. Estela Gaytán-Martínez, Marcela Olano, Agustín Montilla, Antonia Villamiel, Mar |
| author_sort |
Ríos-Ríos, Karina L. |
| title |
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| title_short |
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| title_full |
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| title_fullStr |
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| title_full_unstemmed |
2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic |
| title_sort |
2-furoylmethyl amino acids as indicators of maillard reaction during the elaboration of black garlic |
| publisher |
Elsevier |
| publishDate |
2018 |
| url |
http://hdl.handle.net/10261/170801 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/100012818 http://dx.doi.org/10.13039/100008989 |
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