Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses
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 commerc...
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| Format: | Online |
| Language: | eng |
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Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC
2021
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049 |
| _version_ | 1801706301028302848 |
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| author | Arrázola, Guillermo Grane, Nuria Dicenta, Federico |
| author_facet | Arrázola, Guillermo Grane, Nuria Dicenta, Federico |
| author_sort | Arrázola, Guillermo |
| collection | OJS |
| description | 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. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-13049 |
| institution | Revista Colombiana de Ciencias Hortícolas |
| language | eng |
| publishDate | 2021 |
| publisher | Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-130492022-03-31T13:57:07Z Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales Arrázola, Guillermo Grane, Nuria Dicenta, Federico Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos 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. El objetivo de esta investigación fue cuantificar los niveles de concentración de los compuestos cianogénicos, amigdalina y prunasina presentes en algunas variedades de almendras, considerando su conversión a ácido cianhídrico, y su posible consumo además de otros usos industriales, se utilizaron semillas de 29 variedades comerciales de almendro (Prunus dulcis Miller), evaluando su concentración y niveles de toxicidad, teniendo en cuenta el grado mínimo de ingesta teórica tanto para el consumo humano como para los animales, a través de los piensos, esto en términos de subproductos. Además, se determinaron propiedades termofísicas (conductividad térmica, difusividad térmica, calor específico y densidad) y usos industriales. La concentración se determinó mediante técnicas cromatograficas (HPLC) y colorimetría (microdifusión). Los resultados obtenidos mostraron niveles bajos de amigdalina desde "no detectado" hasta 375.40 mg/100 g de muestra, dependiendo de las variedades dulce, ligeramente amarga y amarga. Los resultados indican su posibilidad de comercialización, usos y aplicaciones en la industria alimentaria y farmacéutica. Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC 2021-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Text Texto application/pdf https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049 10.17584/rcch.2021v15i3.13049 Revista Colombiana de Ciencias Hortícolas; Vol. 15 No. 3 (2021); 13049 Revista Colombiana de Ciencias Hortícolas; Vol. 15 Núm. 3 (2021); 13049 Revista Colombiana de Ciencias Hortícolas; Vol. 15 No 3 (2021); 13049 Revista Colombiana de Ciencias Hortícolas; V. 15 N. 3 (2021); 13049 Revista Colombiana de Ciencias Hortícolas; v. 15 n. 3 (2021); 13049 2422-3719 2011-2173 eng https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049/11023 Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas http://creativecommons.org/licenses/by-nc-sa/4.0 |
| spellingShingle | Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos Arrázola, Guillermo Grane, Nuria Dicenta, Federico Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title | Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_alt | Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales |
| title_full | Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_fullStr | Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_full_unstemmed | Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_short | Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_sort | quantification of cyanogenic compounds amygdalin prunasin and hydrocyanic acid in almonds prunus dulcis miller for industrial uses |
| topic | Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos |
| topic_facet | Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos |
| url | https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049 |
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