Ami̇gdali̇n Ve Özelli̇kleri̇

Abstract

ÖZDoğada en çok karşılaşılan siyanojenik glikozit olan amigdalin kayısı, badem, kiraz, elma, erik, armut ve şeftali gibi meyvelerin çekirdeklerinde bulunur. Amigdalin, D(-)-mandelonitril-β-D-gentiobiyozit, D(-)-amigdalin, R-amigdalin, laetril ve vitamin B 17 gibi isimlerle de anılmaktadır. Amigdalinin parçalanması enzimatik aktivite, ısıl işlem, mineral asitler ve yüksek askorbik asit konsantrasyonları ile gerçekleşebilir ve parçalanma sonucunda zehirli hidrojen siyanür oluşur. Amigdalin, alyuvar üretiminin kaybı ile karakterize edilen kansızlık, astım, yüksek tansiyon, damar sertliği, şeker hastalığı, migren ve özellikle de kanser tedavisinde kullanılmaktadır. Laboratuvar koşullarında yapılan bazı çalışmalarda tümör gelişiminin engellenmesine dair olumlu sonuçlar elde edilmiş olmasına karşın özellikle hastalığı ilerlemiş kişilerde amigdalinin tümör gelişimini önlediğine ilişkin ikna edici veriler bulunmamaktadır. Bu nedenle amigdalinin anti-kanserojen etkisinin olup olmadığı konusunun biran önce açıklığa kavuşturulması için ayrıntılı bilimsel çalışmalara ihtiyaç duyulmaktadır. Bu derlemede, amigdalinin kimyasal özellikleri, bulunduğu gıdalar, parçalanması, sağlık üzerine etkisi ve analiz yöntemlerine ilişkin bilgiler verilmiştir.Anahtar Kelimeler: Amigdalin, kimyasal özellikleri, parçalanması, sağlık üzerine etkileri AMYGDALIN AND ITS PROPERTIES ABSTRACTAmygdalin is the most common cyanogenic glycoside in nature, and it is found in fruit kernels, such as apricot, almond, cherry, apple, plum, pear and peach. Amygdalin is also called D(-)-mandelonitrile-β-D-gentiobioside, D(-)-amygdalin, R-amygdalin, laetrile and vitamin B 17 . Amygdalin can be degraded by enzymatic activity, heat treatment, mineral acids or high concentrations of ascorbic acid, and after its degradation, toxic hydrogen cyanide is formed. Amygdalin has been used to treat aplastic anaemia, asthma, hypertension, atherosclerosis, diabetes, migraine, and most important of all, cancer. Although tumour-inhibiting effects of amygdalin have been observed from some in vitro studies, there is no substantial evidence showing that amygdalin induces discrete tumour regression in cancer patients, particularly in those with late-stage disease. Therefore, further investigation is necessary to clarify whether amygdalin has an anti-carcinogenic effect as soon as possible. This paper aims to provide current knowledge about amygdalin regarding its chemical properties, presence in foods, degradation, possible health effects, and analysis methods.

Determination of amygdalin in fifteen different fruit kernels and extraction optimization

“…AMG (C20H27NO11) is the most commonly encountered cyanogenic diglycoside found in plants belonging to the especially genus Prunus of the Rosaceae family especially in fruit kernels. 4 Fruit kernels are considered to be unwanted parts of the fruit; but these kernels can represent valuable products with a large industrial potential. 5 Cyanogenic glycosides are a large group of secondary metabolites including various plants that are commonly consumed by humans.…”

“…In addition, there are many studies in which AMG was determined by using various extraction methods and solvents in the extraction of AMG from different fruit seeds. 4,6,10,[14][15][16][17][18][19][20][21][22][23][24][25][26][27][28][29] For example; apricot, cherry, apple, 6 pear, nectarines, plum and bitter almond 4 and quince 14 belong to the Rosaceae family; watermelon belongs to the Cucurbitaceae family; 15 lemon belongs to the Rutaceae family; 16 pomegranate belongs to the Lythraceae family; 17 rambutan 18 and longan 19 belong to the Sapindaceae family; papaya belongs to the Cacicaceae family 20 and guava belongs to the Myrtaceae family. 21 Miao et al 22 reported that amount of AMG for apricot kernel as 0.18 mg/mL, Koo et al 23 reported that for apricot as 1.73 mg/g, Lee et al 24 reported that for apricot as 40060.34 mg/kg, Femenia et al 25 reported that for apricot as 5.5 g/100g, Yildirim et al 26 reported that for apricot as 22.53 mg/g, Lv et al 27 reported that for apricot and hairy cherry kernels, respectively as; in ultrasonic extraction, 1.71% and 1.67%; in Soxhlet extraction, 2.03% and 2.11%; in reflux extraction, 4.31% and 4.09%, Bolarinwa et al 10 reported that for apricot as 14.37 mg/g, for cherry as 3.89 mg/g, for nectarine as 0.12 mg/g, for peach as 6.81 mg/g, for plum as 17.49 mg/g, for apple as 2.96 mg/g and for pear as 1.29 mg/g, Zhao 28 reported that for apricot as 0.11%-3.26%, for peach as 0.13%-3.73%, for plum as 0.28%-4.91%, and for bitter apricot as 0.39%-5.1%...…”