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Removal of Cyanogenic Compounds in Apricot Kernel during Heating Process  

Do, Byung-Kyung (Department of Food and Nutrition Seoul National University)
Kwon, Hoon-Jeong (Department of Food and Nutrition Seoul National University)
Lee, Dong-Ha (Korea Food and Drug Administration)
Nah, Ahn-Hee (Korea Food and Drug Administration)
Choi, Youn-Ju (Korea Food and Drug Administration)
Lee, Sook-Yeon (Korea Food and Drug Administration)
Publication Information
Journal of Food Hygiene and Safety / v.22, no.4, 2007 , pp. 395-400 More about this Journal
Abstract
Apricot Kernel, consumed as herbal medicine, contains amygdalin which generate HCN upon hydrolysis. Dyspnea was reported by ingesting large amount of apricot kernel, and neurological disorders such as tropic ataxic neuropathy or konzo were known as chronic toxicity of amygdalin. Other cyanogen containing plants, including flaxseed and almond, are consumed as food around the world. Moreover, some of them are promoted as functional food, leading to higher consumption, and posing health risk by cyanogenic components. The objective of this study was to find a method for the reduction of the cyanogenic compound, using apricot kernel as a model food. The most effective reduction was obtained by boiling the slices of the kernel for one hour in pH 1 HCl solution, showing 90% removal. However, the common process known to reduce the cyanogen contents, i.e., long incubation at the low temperature, did not show significant change in cyan concentration. Our data contribute to the safety of the plants containing cyanogenic compounds if they were to be developed as foodstuff.
Keywords
Cyanogenic compound; Removal; Amygdalin; apricot kernel;
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