What is glutamate? O O H L Glutamic Acid L-Glutamic Acid C C - PDF document

Glutamate Content of Selected Traditional Indonesian Foods & Ingredients: Effect of Processing/Preparation Purwiyatno Hariyadi Nuri Andarwulan Lilis Nuraida • Southeast Asian Food & Agricultural Science & Technology (SEAFAST) Center dan • Professor at Department of Food Science and Technology Faculty of Agricultural Technology INSTITUT PERTANIAN BOGOR www.ipb.ac.id Presented at 43 rd SEAAGS Meeting Jakarta 4-5 August 2010 Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 What is glutamate? O O H L Glutamic Acid L-Glutamic Acid C C C C C C C C MW 147 H 2 H 2 O HO NH 3 MSG O O H MW 188 C C C C C C C C (glutamate= 147, ( l t t 147 H 2 H 2 Na=23, HO O Na NH 2 Water=18) Na content in MSG= 12.2% Na content in Salt = 39.3% Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 1

Glutamate in foods •Bound glutamate (protein) •Free glutamate � umami taste � umami taste Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Natural glutamate content of fresh food (mg/100g food) (Institute of Food Technologists, 1987) Bound Free g glutamate glutamate g Milk/Milk products Cow 819 2 Human 229 22 Parmesan Cheese 9.847 1200 Poultry products ou t y p oducts Eggs 1.583 23 Chicken 3.309 44 Duck 3.636 69 Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 2

Natural glutamate content of fresh food (mg/100g food) (Institute of Food Technologists, 1987) Bound Free glutamate g glutamate g Meat Beef 2.846 33 Pork 2.325 23 Fish Cod 2.101 9 Mackerel 2.382 36 Salmon 2.216 20 Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Natural glutamate content of fresh food (mg/100g food) (Institute of Food Technologists, 1987) Bound Free glutamate glutamate Vegetables Peas 5.583 200 Corn 1.765 130 Beets 256 30 Carrots 218 33 Onions Onions 208 208 18 18 Spinach 289 39 Tomatoes 238 140 Green Peppers 120 32 Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 3

H How about “Glutamate Content b t “Gl t t C t t of Selected Traditional Indonesian Foods and Ingredients ?” Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 ANALYSIS METHOD OF FREE L-GLUTAMIC ACID Williams ATR and Winfield SA. 1982. Determination of Monosodium Glutamate in Food using High-performance Liquid Chromatography and Fluorescence Detection. Analyst; 107: 1092-1094 1. Extraction 2 g of sample Add 20 mL H 2 O and mix 15 min Add 20 mL dry acetone and 5 g act. charcoal, then mix 5 min Filter through Whatman No 1, and rinse 6 times with 10 mL acetone 50% Evaporate (vacuum, 70 ºC) to a volume of ± 15 mL Make up volume by deionized water in a volumetric flask of 25 mL Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 4

ANALYSIS METHOD OF FREE L-GLUTAMIC ACID Williams ATR and Winfield SA. 1982. Determination of Monosodium Glutamate in Food using High-performance Liquid Chromatography and Fluorescence Detection. Analyst; 107: 1092-1094 2. Derivatization 10 µL of sample extract Place in a 2 mL amber vial Add 50 µL buffer sodium hydrogen carbonate, pH 10.0, 4 g/L and mix Add 100 µL dansyl chloride and mix well Put in waterbath 100 ºC for 10 min After cooled, add methanol 300 µL and mix well Filter through 0.45 µm Millipore membrane Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 ANALYSIS METHOD OF FREE L-GLUTAMIC ACID Williams ATR and Winfield SA. 1982. Determination of Monosodium Glutamate in Food using High-performance Liquid Chromatography and Fluorescence Detection. Analyst; 107: 1092-1094 • LC model: HP Series 1100 (Hewlett Packard) ( ) • Column: C18 (5 µm, 15 cm x 4.6 mm i.d.) • Mobile phase: 1% v/v glacial acetic acid in 45% methanol • Flow rate of mobile phase: 1.1 mL/min • Detector: fluorescence, excitation wavelength 328 nm, emission wavelength 530 nm F L D 1 A , Ex = 3 2 8 , E m = 5 3 0 ( B E R C A \M S G 0 0 0 0 3 .D ) • Sample injection volume: 20 µL L U 1 .4 0 7 .2 4 5 3 5 5 . • Running time: 8 min 3 0 2 5 • Standard was injected with the same volume but 2 0 separately from sample 1 5 1 0 4 .3 9 9 9 .3 4 6 5 0 0 2 .5 5 7 .5 1 0 1 2 .5 m in Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 5

Free glutamate content in condiment/seasoning in Indonesian kitchen Free glutamate content (mg/100g) No Seasoning / condiment items low high 1 Premix seasoning : liquid, cubes and powder 6366 7077 2 2 Ready to use seasoning Ready to use seasoning 1571 1571 3 Oyster & fish sauce 1233 4676 4 Seasoned flour 1174 5 Fermented fish/shrimp paste 978 1041 REF Oyster Souce (UMAMI Center) 900 6 Salty soybean sauce 487 7 Teriyaki & others 202 8 8 Tomato sauce Tomato sauce 167 167 196 196 9 Chili sauce 76 190 10 Sweet soy sauce 29 31 11 Dip and sauce n.d 12 Fermented soybean paste n.d Note : n.d = not detected (less than 0.04 mg free glutamic acid/g sample) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Free glutamate content in Processed Foods in Indonesian market Seafast Center, 2007 Oyster Souce (Umami Center) Sardines 0,55 Instant Noodle, soup 1,04 Dendeng and Abon 1,26 Sosis and Corned 2,07 Instant Noodle, fried 2,8 Fried Chicken 3,04 Kaki Naga and Fish Ball 4,99 Chips Chips 5,5 5 5 Extrudates 9,78 0 2 4 6 8 10 12 Free Glutamate Content (mg/g) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 6

Free glutamate content in Fruit & Vegetable Products In Indonesian Seafast Center, 2007 Household Culinary Oyster Souce (Umami Center) Leaf Vegetables, Soup Leaf Vegetables Soup 0 43 0,43 Fruit Vegetables, Soup 1,48 Mix All Vegetables, Soup 2,83 Bulb Vegetables, Stir Fry 4,11 Mix All Vegetables, Stir Fry 5,59 Leaf Vegetables, Stir Fry 6,93 Sprout Vegetables, Stir Fry 7,4 0 2 4 6 8 10 12 Free Glutamate Content (mg/g) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Free glutamate content in cereals and cereal products in Indonesian kitchen Seafast Center, 2007 Oyster Souce (Umami Center) Rice Porridge 0,43 French Fries 0,44 Glass Noodles, Fried Glass Noodles Fried 0,45 0 45 Traditional Cakes and Snacks 0,92 Tempeh based 1,68 Noodle Wheat Flour Based, Soup 2,56 Spaghetti 2,68 Fried Rice 3,13 Noodle Wheat Flour Based, Fried 3,35 Tofu based 4,75 Rice Cake with Vegetables 5,64 Mie Bakso Kuah 6,51 Oncom based 6,74 0 2 4 6 8 10 12 Free Glutamate Content (mg/g) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 7

Free glutamate content in meat and meat products (incl poultry) in Indonesian kitchen Seafast Center, 2007 Oyster Souce (Umami Center) Chicken Offal, Fried, Steamed 0,22 Lamb, Soup Lamb, Soup 0,32 0,32 Beef, Fried, Steamed 0,9 Chicken, Grilled 1,18 Fast Food, Meat Products 1,25 Burger, Hot dog 2,05 Chicken, Fried, Steamed 2,11 Beef, Soup p 2,66 Chicken, Soup 3,36 0 2 4 6 8 10 12 Free Glutamate Content (mg/g) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Free glutamate content in fish/egg products in Indonesian kitchen Seafast Center, 2007 Oyster Souce (Umami Center) Aquaculture Fish 0,06 Eggs, Spicy 2,85 Catch Fish, unsalted 3,42 Catch Fish, salted 3,5 Crustacean, unsalted 3,66 Eggs, Fried 8,85 0 2 4 6 8 10 12 Free Glutamate Content (mg/g) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 8

How about the effect of Food preparation/processing? Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 Free glutamate content in Indonesian Traditional Dishes & Effect of processing/preparation (Seafast Center 2009) A. Dish menu traditionally prepared with addition of MSG (only) as flavor enhancer 1. Fried tempe (Tempe goreng) 2. Fried mix vegetable and wheat flour based (Bakwan sayur) g ( y ) 3. Spiced chicken soup (Soto ayam) 4. Fried tofu filled with mix vegetables and wheat flour based (Tahu isi) 5. Rice cake with vegetable soup in coconut milk (Lontong sayur) 6. Fried soybean press cake/tofu solid waste with flour (Oncom goreng) 7. Fried chicken (Ayam goreng) 8. Omelet (Telur dadar) B. Dish menu traditionally prepared with addition of seasoning and/or condiment containing glutamate as flavor enhancer 9. Stir fry water crest (Tumis kangkung) 10 Mixed vegetable in chicken soup (Sayur sup ayam) 10. Mixed vegetable in chicken soup (Sayur sup ayam) C. Dish menu traditionally prepared with addition of MSG, and seasoning and/or condiment containing glutamate as flavor enhancer 11. Fried rice (Nasi goreng) 12. Mixed vegetables sour soup (Sayur asam) 13. Meatball with noodle and vegetable in soup (Mie baso kuah) 14. Chicken noodle (Mie ayam) 15. Chicken rice porridge (Bubur ayam) Presented at 43 rd SEAAGS Meeting, Jakarta 4-5 August 2010 9