Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses

Abstract

The objective of this research was to quantify the concentration levels of cyanogenic compounds, amygdalin and prunasin in some varieties of almonds, considering their conversion to hydrocyanic acid and possible consumption in addition to other industrial uses. Seeds from 29 commercial varieties of almond were used (Prunus dulcis Miller), evaluating the concentration and toxicity levels, taking into account the minimum degree of theoretical intake both for human consumption and for animals through consumption in terms of by-products. In addition, thermophysical properties (thermal conductivity, thermal diffusivity, specific heat and density) and industrial uses were determined. The concentration was determined with chromatographic techniques (HPLC) and colorimetry (microdiffusion). The results 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 indicated the possibility of commercialization, with uses and applications in the food and pharmaceutical industries.