# Changes in α-Dicarbonyl Compound Contents during Storage of Various Fruits and Juices

## TL;DR

This study tracks how certain harmful compounds change in fruits and juices during storage, finding homemade options healthier than commercial ones.

## Contribution

The study provides new insights into α-dicarbonyl compound dynamics in fruits and juices during storage under different temperatures.

## Key findings

- Commercial juices initially contain higher levels of 3-deoxyglucosone than homemade juices and fresh fruits.
- α-Dicarbonyl compound levels in fruits rise then fall during storage, while they continuously increase in juices.
- Storing samples at 4 °C slows the increase of α-dicarbonyl compounds in most samples.

## Abstract

α-Dicarbonyl compounds (α-DCs) are commonly present in various foods. We conducted the investigation into concentration changes of α-DCs including 3-deoxyglucosone (3-DG), glyoxal (GO), and methylglyoxal (MGO) in fresh fruits and decapped commercial juices during storage at room temperature and 4 °C, as well as in homemade juices during storage at 4 °C. The studies indicate the presence of α-DCs in all samples. The initial contents of 3-DG in the commercial juices (6.74 to 65.61 μg/mL) are higher than those in the homemade ones (1.97 to 4.65 μg/mL) as well as fruits (1.58 to 3.33 μg/g). The initial concentrations of GO and MGO are normally less than 1 μg/mL in all samples. During storage, the α-DC levels in the fruits exhibit an initial increase followed by a subsequent decrease, whereas, in all juices, they tend to accumulate continuously over time. As expected, 4 °C storage reduces the increase rates of the α-DC concentrations in most samples. From the viewpoint of the α-DC contents, fruits and homemade juices should always be the first choice for daily intake of nutrients and commercial juices ought to be mostly avoided.