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Analytical Methods for the Determination of Furosine in Food Products

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Analytical Methods for the Assessment of Maillard Reactions in Foods

Part of the book series: SpringerBriefs in Molecular Science ((BRIEFSCHEFO))

Abstract

The importance of Maillard reaction products is correlated with two main problems concerning the production and the commercialisation of foods and beverages: the loss of nutritional properties caused by Maillard reaction under drastic conditions and/or the possible risk caused by the presence of one or more Maillard reaction products in foods. The ‘Maillard reaction’ is a complex group of cascade reactions; parallel reaction chains may also cross themselves with interesting and perhaps unpredictable results. The final products are brownish polymers named melanoidins with notable molecular weights and variegated composition and structures. These polymers could not be obtained without the active role of several intermediates including 5-hydroxymethylfurfural, diacetyl, pyruvaldehyde, furosine. In particular, furosine has been studied thoroughly in the last 40 years because of its correlation with heat treatments and thermal effects on proteins. This chapter is dedicated to furosine and related analytical methods concerning food matrices.

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Abbreviations

CZE:

Capillary zone electrophoresis

HMF:

5-Hydroxymethylfurfural

MRP:

Maillard reaction product

RP-HPLC:

Reverse-phase high-performance liquid chromatography

SPE:

Solid phase extraction

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Authors and Affiliations

  1. Division of Biological Sciences and Engineering, Netaji Subhas Institute of Technology, Dwarka, New Delhi, India

    Rajeev K. Singla & Ashok K. Dubey

  2. Medical Research Laboratories, Faculty of Science, Helwan University, Cairo, Egypt

    Sara M. Ameen

  3. Food Safety Consultant, Floridia, Italy

    Shana Montalto

  4. Industrial Consultant, Palermo, Italy

    Salvatore Parisi

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  1. Rajeev K. Singla
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  2. Ashok K. Dubey
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  3. Sara M. Ameen
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  4. Shana Montalto
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  5. Salvatore Parisi
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Correspondence to Rajeev K. Singla .

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Singla, R.K., Dubey, A.K., Ameen, S.M., Montalto, S., Parisi, S. (2018). Analytical Methods for the Determination of Furosine in Food Products. In: Analytical Methods for the Assessment of Maillard Reactions in Foods. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-76923-3_3

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