Maillard reaction induces changes in saccharides and amino acids during stir-baking of areca nuts
Purpose: To investigate changes in saccharides and amino acids induced by Maillard reaction (MR) during stir-baking of areca nuts (AN).
Methods: The pH of aqueous extracts of AN and charred AN (CAN) were measured by a pH meter, and their absorbances at 420 nm were read in an ultraviolet-visible (UV-VIS) spectrophotometer. Changes in saccharides and amino acids were evaluated by high performance liquid chromatography (HPLC) and automated amino acid analyzer, respectively.
Results: The pH of AN (5.85 ± 0.09) was lower than that of CAN (5.25 ± 0.04). Stir-baking significantly increased the A420 value of AN (0.32 ± 0.01 to 0.62 ± 0.02 (CAN). In addition, the contents of reducing saccharides (fructose and glucose) and free amino acids (serine, lysine, arginine and proline) were significantly decreased in the stir-baked CAN compared with AN.
Conclusion: MR, during stir-baking of AN, decreases levels of free amino acids and reducing sugars due probably to the reaction between saccharides and amino acids.
Keywords: Areca nut, Stir-baking, Maillard reaction, Reducing sugars, Free amino acids
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