Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds

Toomey, M B S Valerie; Nickum, A B S Elisa; Flurer, Cheryl L.

doi:10.1111/j.1556-4029.2012.02138.x

Cited by 22 publications

(13 citation statements)

References 8 publications

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“…Currently, there is little information on varietal differences in amygdalin levels in nonbitter and semibitter almonds, and analytical methods may have lacked the sensitivity to measure amygdalin at trace levels found in bitter almonds. 4,5,10,12 For example, in a study of five nonbitter almond varieties of a cross between the cultivars Garrigues and Tuono, three were reported to contain no amygdalin as measured by HPLC UV−vis detection. 4 The limit of detection (LOD) was not reported for this study.…”

Section: ■ Introductionmentioning

confidence: 99%

Quantification of Amygdalin in Nonbitter, Semibitter, and Bitter Almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

Lee

Zhang

Wood

et al. 2013

J. Agric. Food Chem.

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Amygdalin is a cynaogenic diglucoside responsible for the bitterness of almonds. Almonds display three flavor phenotypes, nonbitter, semibitter, and bitter. Herein, the amygdalin content of 20 varieties of nonbitter, semibitter, and bitter almonds from four primary growing regions of California was determined using solid-phase extraction and ultrahigh-pressure liquid chromatography electrospray triple-quadrupole mass spectrometry (UHPLC-(ESI)QqQ MS/MS). The detection limit for this method is ≤ 0.1 ng/mL (3 times the signal-to-noise ratio) and the LOQ is 0.33 ng/mL (10 times the signal-to-noise ratio), allowing for the reliable quantitation of trace levels of amygdalin in nonbitter almonds (0.13 mg/kg almond). Results indicate that amygdalin concentrations for the three flavor phenotypes were significantly different (p < 0.001). The mean concentrations of amygdalin in nonbitter, semibitter, and bitter almonds are 63.13 ± 57.54, 992.24 ± 513.04, and 40060.34 ± 7855.26 mg/kg, respectively. Levels of amygdalin ranged from 2.16 to 157.44 mg/kg in nonbitter, from 523.50 to 1772.75 mg/kg in semibitter, and from 33006.60 to 53998.30 mg/kg in bitter almonds. These results suggest that phenotype classification may be achieved on the basis of amygdalin levels. Growing region had a statistically significant effect on the amygdalin concentration in commercial varieties (p < 0.05).

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Section: ■ Introductionmentioning

confidence: 99%

Quantification of Amygdalin in Nonbitter, Semibitter, and Bitter Almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

Lee

Zhang

Wood

et al. 2013

J. Agric. Food Chem.

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“…However, in MS/MS cases, negative ionization resulted in a better sensitivity as compared to the positive ionization. Quantification of amygdalin was achieved using the transition of 456-323 [79]. The purity and structural identification of the extracted amygdalin was verified spectroscopically using the UV-Vis technique [80,81].…”

Section: Analytical Techniques For Plant Seeds Analysismentioning

confidence: 99%

Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds

et al. 2021

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Amygdalin (d-Mandelonitrile 6-O-β-d-glucosido-β-d-glucoside) is a natural cyanogenic glycoside occurring in the seeds of some edible plants, such as bitter almonds and peaches. It is a medically interesting but controversial compound as it has anticancer activity on one hand and can be toxic via enzymatic degradation and production of hydrogen cyanide on the other hand. Despite numerous contributions on cancer cell lines, the clinical evidence for the anticancer activity of amygdalin is not fully confirmed. Moreover, high dose exposures to amygdalin can produce cyanide toxicity. The aim of this review is to present the current state of knowledge on the sources, toxicity and anticancer properties of amygdalin, and analytical methods for its determination in plant seeds.

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“…La clasificación de cultivares teniendo en cuenta el contenido de amigdalina y prunasina en almendras maduras, influye en productos de mejor calidad que tienen como materia prima almendras, donde el sabor amargo incide en la aceptación o rechazo, además industrias de derivados de jugos de frutas tropicales, como papaya, maracuyá, aceites de uso farmacéutico (almendras), licores derivados de almendras, cuyos productos estén libres de amargor, evitarían ser rechazados (Arrázola, 2002). Miller y Tuck (2013) determinaron concentraciones de 23 a 1.263 g HCN/100 g muestra, hoy por hoy consumidores de almendras enteras presentan quejas debido al sabor amargo encontrado en muchos productos del mercado (Toomey et al, 2012). secos con mayor cantidad de vitamina E por lo que ejerce un valioso papel antioxidante.…”

Section: Importancia De Los Glucósidos Cianogénicos En El Sabor De Frunclassified

Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria

Arrázola¹,

Grané²,

Dicenta³

2014

Rev. Colomb. Cienc. Hortic.

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RESUMENDurante el proceso de acondicionamiento de la almendra para su consumo o como materia prima en la obtención de derivados se encuentran almendras amargas, situación que representa un problema cuando no se necesitan, esto debido a la degradación de la prunasina y amigdalina en benzaldehído y ácido cianhídrico, lo cual influye en el sabor y aroma de la almendra destinada para usos industriales. El objetivo de la investigación fue clasificar 29 variedades de almendras atendiendo la concentración de amigdalina y prunasina en los tres subgrupos de manera a priori (dulce, ligeramente amargo y amargo) para su posible utilización en la agroindustria. Se distinguieron dos grandes grupos, amargas y no amargas, mediante cromatografía líquida de alta resolución (HPLC) con contenidos promedios entre 2.400 hasta 5.900 mg de amigdalina/100 g muestra, para amargas. Para el grupo de las no amargas como 'Primorskii', 'Ramillete' y 'Bonita', la amigdalina no se detectó, otras presentaron valores de 20 mg amigdalina/100 g. Algunas variedades no amargas presentaron en el primer año (2008) valores ligeramente menores que durante el segundo año (2009), por ejemplo las variedades Achaak, Carretas, Ferraduel (10,22 a 11,25 mg de amigdalina/100 g). El estudio permitió clasificar las variedades en amargas y no amargas, lo cual posibilitará mejorar y disminuir los problemas de sabor en la industria (turrones, mazapán, licor) donde las almendras se utilizan sin amargor.Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria Importance of cyanogenic glycosides in the flavor of almond fruits (Prunus dulcis Miller) and their impact on agribusiness Árbol de almendra en fructificación.

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Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds

Cited by 22 publications

References 8 publications

Quantification of Amygdalin in Nonbitter, Semibitter, and Bitter Almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

Quantification of Amygdalin in Nonbitter, Semibitter, and Bitter Almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS

Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds

Importancia de los glucósidos cianogénicos en el sabor de frutos de almendros (Prunus dulcis Miller) y su incidencia en la agroindustria

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