publication . Article . 2012

Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds: CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS

M B S Valerie Toomey; A B S Elisa Nickum; Cheryl L. Flurer;
Open Access
  • Published: 07 May 2012
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 ...
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Medical Subject Headings: food and beveragesstomatognathic system
free text keywords: Pathology and Forensic Medicine, Genetics, Cyanide, chemistry.chemical_compound, chemistry, Amygdalin, Food and drug administration, Injury control, Sweet Almonds, Prunus amygdalus, food.food, food, Food science, Cyanogenic Glucoside, Poison control
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