Toxicological Research

Korean Society of Toxicology & Korea Environmental Mutagen Society (한국독성학회)
권호 표지
DOI QR코드

DOI QR Code

Determination of Cyanogenic Compounds in Edible Plants by Ion Chromatography

  • Received : 2013.06.21
  • Accepted : 2013.06.27
  • Published : 2013.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

Cyanogenic glycosides are HCN-producing phytotoxins; HCN is a powerful and a rapidly acting poison. It is not difficult to find plants containing these compounds in the food supply and/or in medicinal herb collections. The objective of this study was to investigate the distribution of total cyanide in nine genera (Dolichos, Ginkgo, Hordeum, Linum, Phaseolus, Prunus, Phyllostachys, Phytolacca, and Portulaca) of edible plants and the effect of the processing on cyanide concentration. Total cyanide content was measured by ion chromatography following acid hydrolysis and distillation. Kernels of Prunus genus are used medicinally, but they possess the highest level of total cyanide of up to 2259.81 $CN^-$/g dry weight. Trace amounts of cyanogenic compounds were detected in foodstuffs such as mungbeans and bamboo shoots. Currently, except for the WHO guideline for cassava, there is no global standard for the allowed amount of cyanogenic compounds in foodstuffs. However, our data emphasize the need for the guidelines if plants containing cyanogenic glycosidesare to be developed as dietary supplements.

Keywords

References

  1. Francisco, I.A. and Pinotti, M.H.P. (2000) Cyanogenic glycosides in plants. Braz. Arch. Biol. Technol., 43, 487-492. https://doi.org/10.1590/S1516-89132000000500007
  2. Haque, M.R. and Bradbury, J.H. (2002) Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chem., 77, 107-114. https://doi.org/10.1016/S0308-8146(01)00313-2
  3. Vetter, J. (2000) Plant cyanogenic glycosides. Toxicon, 38, 11-36. https://doi.org/10.1016/S0041-0101(99)00128-2
  4. Shibamoto, T. and Bjeldanes, L.F. (1993) Introduction to Food Toxicology, Academic Press, San Diego, pp.71-74.
  5. Cardoso, A.P., Mirione, E., Ernesto, M., Massaza, F., Cliff, J., Haque, M.R. and Bradbury, J.H. (2005) Processing of cassava roots to remove cyanogens. J. Food Comps. Anal., 18, 451-460. https://doi.org/10.1016/j.jfca.2004.04.002
  6. Hong, J.H., Lee, D.H., Han, S.B., Lee, D.H., Lee, K.B., Park, J.S., Chung, H.W., Lee, S.Y., Park, S.G., Park, E.R., Hong, K.H., Han, J.W., Kim, M.C. and Song, I.S. (2004) The establishment of analytical method, and monitoring of toxins in food materials; The analysis and decrease of cyanogenic glucoside in apricot Kernel, Peach Kernel, and Flaxseed. Annu. Rep. KFDA, 8, 442-452.
  7. Aikman, K., Bergman, D., Ebinger, J. and Seigler, D. (1996) Variation of cyanogenesis in some plants species of the Mid western united states. Biochem. Syst. Ecol., 24, 637-645. https://doi.org/10.1016/S0305-1978(96)00069-5
  8. Bradbury, J.H., Egan, S.V. and Lynch, M.J. (1991) Analysis of cyanide in cassava using acid hydrolysis of cyanogenic glucosides. J. Sci.Food Agric., 55, 277-290. https://doi.org/10.1002/jsfa.2740550213
  9. Bradbury, J.H., Bradbury, M.G. and Egan, S.V. (1994) Comparison of methods of analysis of cyanogens in cassava. Acta Horticul, 37, 587-596.
  10. Bradbury, M.G., Egan, S.V. and Bradbury, J.H. (1999) Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products. J. Sci. Food Agric., 79, 593-601. https://doi.org/10.1002/(SICI)1097-0010(19990315)79:4<593::AID-JSFA222>3.0.CO;2-2
  11. Berenguer-Navarro, V., Giner-Galvan, R.M. and Arrazola-Teruel, G. (2002) Chromatographic determination of cyanoglycosides prunasin and amygdalin in plant extracts using a porous graphitic carbon column. J. Agric. Food Chem., 50, 6960-6963. https://doi.org/10.1021/jf0256081
  12. Curtis, A.J., Grayless, C.C. and Fall, R. (2002) Simultaneous determination of cyanide and carbonyls in cyanogenic plants by gas chromatography-electron capture/photoionization detection. Analyst, 127, 1446-1449. https://doi.org/10.1039/b205378k
  13. Kobaisy, M., Oomah, B.D. and Mazza, G. (1996) Determination of cyanogenic glycosides in flaxseed by barbituric acidpyridine, pyridine-pyrazolone, and high-performance liquid chromatography methods. J. Agric. Food Chem., 44, 3178-3181. https://doi.org/10.1021/jf950838j
  14. Egan, S.V., Yeoh, H.H. and Bradbury, J.H. (1998) Simple picrate paper kit for determination of the cyanogenic potential of cassava flour. J. Sci. Food Agric., 76, 39-48. https://doi.org/10.1002/(SICI)1097-0010(199801)76:1<39::AID-JSFA947>3.0.CO;2-M
  15. Environmental Protection Agency (EPA). (2004) Total and amenable cyanide (Automated colorimetric), Method 9012B, EPA, USA, pp. 1-13.
  16. Oomah, B.D., Mazza, G. and Kenaschuk, E.O. (1992) Cyanogenic compounds in flaxseed. J. Agric. Food Chem., 40, 1346-1348. https://doi.org/10.1021/jf00020a010

Cited by

  1. Demonstrating the Presence of Cyanide in Bitter Seeds while Helping Students Visualize Metal–Cyanide Reduction and Formation in a Copper Complex Reaction vol.93, pp.5, 2016, https://doi.org/10.1021/acs.jchemed.5b00750
  2. Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds vol.27, pp.4, 2018, https://doi.org/10.1007/s10068-018-0348-7