Use of 2-Furoylmethyl Derivatives of GABA and Arginine as Indicators of the Initial Steps of Maillard Reaction in Orange Juice

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Abstract
The formation of 2-furoylmethyl derivatives of GABA (2-FM-GABA) and arginine (2-FM-Arg) as early indicators of nonenzymatic browning in different types of orange juice was studied. In dehydrated orange juice, the presence of 2-FM-GABA and 2-FM-Arg was detected from the first day of storage at 30 °C. In this type of juice, the content of these two compounds increased with temperature (30, 50 °C) and time (1−7 days) of storage. A noticeable increase in 5-hydroxymethylfurfural was only observed after 4 days of storage at 50 °C. No formation of 2-FM-GABA and 2-FM-Arg was detected in liquid orange juice heated under conditions similar to those used in the industry. These furoylmethyl derivatives were also found in commercial orange juice made from concentrates. A slight increase in their concentration was observed in the two samples stored during 8 months at room temperature. According to the results obtained, 2-FM-GABA and 2-FM-Arg contents could be suitable indicators to assess the main modifications due to Maillard reaction produced during the manufacture and/or storage of orange juice concentrates. Keywords: 2-Furoylmethyl-GABA; 2-furoylmethyl-Arg; nonenzymatic browning; orange juice

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