Amygdalin Content in Kernels of Several Almond Cultivars Grown in Turkey

Abstract

<jats:p>Amygdalin is a bioactive compound used in the traditional treatment of some diseases, and it is toxic to humans and animals when it is consumed excessively. It is abundantly found in the kernels of almond cultivars, especially in bitter ones. In the study, the amygdalin contents of the kernels of 15 commercial almond cultivars (<jats:italic>Prunus amygdalus</jats:italic> L.) were determined by high-performance liquid chromatography (HPLC) for 2 consecutive years. The seeds of the cultivars were obtained from the Fruit Research Institute, Isparta, Turkey. Results indicated that amygdalin concentrations of the cultivars were significantly different (<jats:italic>P</jats:italic> &lt; 0.05) for 2 years. The levels amygdalin ranged from 0.443 g·kg<jats:sup>–1</jats:sup> to 1.866 g·kg<jats:sup>–1</jats:sup> in 2008 and from 0.250 g·kg<jats:sup>–1</jats:sup> to 2.200 g·kg<jats:sup>–1</jats:sup> in 2009. As the average of 2 years, the highest concentration of amygdalin was determined in ‘Supernova’ (1.458 g·kg<jats:sup>–1</jats:sup>) and the lowest concentration was determined in ‘Masbovera’ (0.370 g·kg<jats:sup>–1</jats:sup>).</jats:p>

Determination of cyanogenic glycosides in endemic species of wild almond seeds in the Zagros Mountains

“…The results on amygdalin content in almond explained that the bitter varieties had a higher amount of amygdalin much more than semi-bitter and sweet variety (Sánchez-Pérez et al 2008;Lee et al 2013;Yildirim et al 2014). Our results were consistent with the abovementioned research.…”

“…The highest amount of amygdalin was recorded for slightly bitter (25 mg/100 g DW) and bitter cultivars from 2400 to 6000 mg/100 g DW (Arrázola et al 2012). Yildirim et al (2014) reported that amygdalin content varied among almond cultivars so that the higher amount was recorded in some sweet cultivars than in light bitter specimens. Also, they reported amygdalin range from 37 to 145.8 mg/100 g DW in Masbovera sweet cultivar and Supernova light bitter cultivar, respectively.…”

“…Amygdalin is one of the most common cyanogenic diglucosides that has been observed widespread in fruit kernels and seeds of different fruit trees from Rosaceae family such as apples (Barceloux 2009;Bolarinwa et al 2014Bolarinwa et al , 2015, pear (Bolarinwa et al 2014), apricots (Wei-Feng et al 2005Barceloux 2009;Bolarinwa et al 2015), almonds (Frehner et al 1990;Dicenta et al 2002;Sánchez-Pérez et al 2008;Barceloux 2009;Arrázola et al 2012;Lee et al 2013;Yildirim et al 2014), cherries (Barceloux 2009;Bolarinwa et al 2014), plums (Poulton and Li 1994;Barceloux 2009;Bolarinwa et al 2014) nectarine (Bolarinwa et al 2014) and peaches (Barceloux 2009;Bolarinwa et al 2014).…”

Comparative analysis of antioxidant activity, toxicity, and mineral composition of kernel and pomace of apricot (Prunus armeniaca L.) grown in Balochistan, Pakistan

“…As kernels of almonds, apricot, plums, peaches, apples and other members of the Rosaceae family are known for containing a toxic cyanogenic glycoside called amygdalin ( Bolarinwa et al, 2014 , Yildirim et al, 2014 ), which is hydrolyzed by β-glucosidase into hydrogen cyanide (HCN), benzaldehyde and d-glucose ( Walker and Krieble, 1909 ). The toxicity of HCN is due to cyanide ion, which stops bacterial cellular respiration by inhibiting cytochrome C oxidase enzyme located in the bacterial membranes ( Organization for the Prohibition of Chemical Weapons, 2017 ).…”

Unlocking cold-pressed nut potential: focus on tocopherol content of oils and defatted cakes

“…Although not as popular as them, apricot kernel is the by-product of one of the most produced fruits in temperate areas (Gómez et al, 1998). The main issue about apricot kernel seed and oil use is the presence of amygdalin (Akinci Yildirim and Atilla Askin, 2010). This can be easily solved by using a sweet variety that contains a small quantity of it, compared to the bitter one (Gorrepati et al, 2015).…”