IDENTIFICATION AND QUANTITATIVE EVALUATION OF AMYGDALIN FROM APRICOT, PLUM AND PEACH OILS AND KERNELS

Abstract

Some kernels of different fruits, as plums,apricots, peaches, have considerable quantity of amygdalin with is a toxic substance for human organism. The paper prezents experimental data having in view the identification and quantitative evaluation of amygdalin from apricot, plum or peach oils and kernels. The amygdalin quantity was establish following the quantitative analyses using the reaction for nitrile group (-CN) with hidroxylamine as colorimetric method and using the identification and quantitative analyses of amygdalin as HPLC method. Comparing the results with some standards we conclude that the amygdalin concentration was 7-24 mg/Kg in kernels, while in oils the amygdalin was absent.