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Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables

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Abstract

The presence of furosine and hydroxymethylfurfural (HMF) as markers of thermal damage in commercial dehydrated vegetables has been studied. Furosine was measured in all the analysed samples whereas HMF was detected only in garlic, onion, and tomato groups and some other individual vegetables. Furosine, as indicator of the first steps of the Maillard reaction, ranged from 1.12 to 923 mg/100 g protein (depending on the vegetable species and thermal treatment applied) and was well correlated with the browning development in not severely heat-treated samples. In addition, the results seem to indicate that reducing sugars play an important role in the formation of furosine in some vegetable species but not HMF at the conditions used for the dehydration process. The findings of this study show the usefulness of furosine as a quality indicator for sensitive control of the dehydration process in vegetables.

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Acknowledgments

This research was supported by a “Ramón y Cajal” contract obtained from the Spanish Ministry of Education and Science and by a research project from Comisión Interministerial de Ciencia y Tecnología (AGL-2006-12656/ALI). We are grateful to Verbionat-Verbiotech for providing the studied samples.

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Authors and Affiliations

  1. Departamento de Nutrición y Bromatología, Facultad de Farmacia, Campus de Cartuja, Universidad de Granada, 18012, Granada, Spain

    José A. Rufián-Henares, Belén García-Villanova & Eduardo Guerra-Hernández

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  1. José A. Rufián-Henares
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  2. Belén García-Villanova
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  3. Eduardo Guerra-Hernández
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Correspondence to José A. Rufián-Henares.

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Rufián-Henares, J.A., García-Villanova, B. & Guerra-Hernández, E. Occurrence of furosine and hydroxymethylfurfural as markers of thermal damage in dehydrated vegetables. Eur Food Res Technol 228, 249–256 (2008). https://doi.org/10.1007/s00217-008-0929-4

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  • DOI: https://doi.org/10.1007/s00217-008-0929-4

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