publication . Article . 2012

CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS

Toomey, Valerie M.; Nickum, Elisa A.; Flurer, Cheryl L.;
Open Access
  • Published: 07 May 2012 Journal: Journal of Forensic Sciences, volume 57, pages 1,313-1,317 (issn: 0022-1198, Copyright policy)
  • Publisher: Wiley
Abstract
Consumer complaints received by the U.S. Food and Drug Administration in August 2010 about raw organic almonds tasting "bitter" opened an investigation into the presence of bitter almonds in the imported product. Bitter almonds (Prunus amygdalus) contain the cyanogenic glucoside amygdalin, which hydrolyzes to produce cyanide. Ultraviolet-visible spectrophotometry was used to detect and quantitate cyanide, and liquid chromatography-mass spectrometry was utilized to detect amygdalin in the submitted samples. Control bitter almonds were found to contain 1.4 mg cyanide/g and an estimated level of 20-25 mg amygdalin/g. The questioned samples contained between 14 and ...
Subjects
Medical Subject Headings: food and beveragesstomatognathic system
free text keywords: Pathology and Forensic Medicine, Genetics, Sweet Almonds, Accident prevention, Amygdalin, chemistry.chemical_compound, chemistry, Cyanogenic Glucoside, Medicine, business.industry, business, Prunus amygdalus, food.food, food, Drug administration, Food science, Cyanide
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publication . Article . 2012

CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS

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