Formation of Amadori compounds in dehydrated fruits

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, wher eas in prunes and dates similar amounts of furosine and 2-furoylmethyl-gamm a -aminobutyric acid were detected. A considerable variation of 2-furoylmet hyl-amino acid contents among commercial raisin samples was observed. 2-Fur oylmethyl-gamma -aminobutyric acid and 2-furoylmethyl-arginine, the most ab undant 2-furoylmethyl-amino acids, ranged between 9.9 and 75.8 mg/100 g sam ple and 10.0 and 62.5 mg/100 g sample, respectively. Most of the Amadori co mpounds present in raisins seem to have originated during the commercial sh elf life period rather than during processing. Determination of 2-furoylmet hyl-amino acids could be used as a method of controlling commercial dehydra ted fruit and selecting storage conditions.