Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses

Abstract

The objective of this research was to quantify the concentration levels of the cyanogenic compounds, amygdalin and prunasin present in some varieties of almonds, considering their conversion to hydrocyanic acid, and their possible consumption in addition to other industrial uses, seeds of 29 commercial varieties were used of almond (Prunus dulcis Miller), evaluating its concentration and toxicity levels, taking into account the minimum degree of theoretical intake both for human consumption and for animals, through feed, this in terms of by-products. In addition, thermophysical properties thermophysical properties (thermal conductivity, thermal diffusivity, specific heat and density) and industrial uses were determined. The concentration was determined by chromatographic techniques (HPLC) and colorimetry (microdiffusion). The results obtained showed low levels of amygdalin from "not detected" to 375.40 mg/100 g of sample, depending on the sweet, slightly bitter and bitter varieties. The results indicate its possibility of commercialization, uses and applications in the food and pharmaceutical industry.

Determination of amygdalin in fifteen different fruit kernels and extraction optimization

“…At the same time, the amounts of amygdalin we determined from other fruit kernels are better than other studies in the literature. 5,10,22,24,28,29 In addition, the proposed HPLC method represents the first report on the amygdalin content of Thai fruits. As a result of the literature review, it was observed that samples of Rosaceae species were examined however researches on other families were not focused on.…”

“…Probably it was a sweet variety with any amygdalin product. Janatová reported 29 that the amygdalin amount increases during the ripening. In this study fresh fruits were used.…”

“…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%...…”