Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses
The objective of this research was to quantify the concentration levels of the cyanogenic compounds, amygdalin and prunasin present in some varieties of almonds, considering their conversion to hydrocyanic acid, and their possible consumption in addition to other industrial uses, seeds of 29 commerc...
- Autores:
- Tipo de recurso:
- http://purl.org/coar/resource_type/c_6555
- Fecha de publicación:
- 2021
- Institución:
- Universidad Pedagógica y Tecnológica de Colombia
- Repositorio:
- RiUPTC: Repositorio Institucional UPTC
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.uptc.edu.co:001/16979
- Acceso en línea:
- https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049
https://repositorio.uptc.edu.co/handle/001/16979
- Palabra clave:
- Toxicity cyanogenic compounds
Candies
Nutrition
Industrial uses
Cp almond
Dried fruits
Toxicidad compuestos cianogénicos
Golosinas
Nutrición
Usos industriales
Cp almendra
Frutos secos
- Rights
- License
- Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas
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| dc.title.en-US.fl_str_mv |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| dc.title.es-ES.fl_str_mv |
Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales |
| title |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| spellingShingle |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos |
| title_short |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_full |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_fullStr |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_full_unstemmed |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| title_sort |
Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses |
| dc.subject.en-US.fl_str_mv |
Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits |
| topic |
Toxicity cyanogenic compounds Candies Nutrition Industrial uses Cp almond Dried fruits Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos |
| dc.subject.es-ES.fl_str_mv |
Toxicidad compuestos cianogénicos Golosinas Nutrición Usos industriales Cp almendra Frutos secos |
| description |
The objective of this research was to quantify the concentration levels of the cyanogenic compounds, amygdalin and prunasin present in some varieties of almonds, considering their conversion to hydrocyanic acid, and their possible consumption in addition to other industrial uses, seeds of 29 commercial varieties were used of almond (Prunus dulcis Miller), evaluating its concentration and toxicity levels, taking into account the minimum degree of theoretical intake both for human consumption and for animals, through feed, this in terms of by-products. In addition, thermophysical properties thermophysical properties (thermal conductivity, thermal diffusivity, specific heat and density) and industrial uses were determined. The concentration was determined by chromatographic techniques (HPLC) and colorimetry (microdiffusion). The results obtained 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 indicate its possibility of commercialization, uses and applications in the food and pharmaceutical industry. |
| publishDate |
2021 |
| dc.date.accessioned.none.fl_str_mv |
2024-07-08T14:42:52Z |
| dc.date.available.none.fl_str_mv |
2024-07-08T14:42:52Z |
| dc.date.none.fl_str_mv |
2021-09-01 |
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Text |
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Texto |
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info:eu-repo/semantics/article |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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http://purl.org/coar/resource_type/c_6555 |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/version/c_970fb48d4fbd8a139 |
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publishedVersion |
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https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049 10.17584/rcch.2021v15i3.13049 |
| dc.identifier.uri.none.fl_str_mv |
https://repositorio.uptc.edu.co/handle/001/16979 |
| url |
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049 https://repositorio.uptc.edu.co/handle/001/16979 |
| identifier_str_mv |
10.17584/rcch.2021v15i3.13049 |
| dc.language.none.fl_str_mv |
eng |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049/11023 |
| dc.rights.en-US.fl_str_mv |
Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas http://creativecommons.org/licenses/by-nc-sa/4.0 |
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http://purl.org/coar/access_right/c_abf2 |
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http://purl.org/coar/access_right/c_abf56 |
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Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolas http://creativecommons.org/licenses/by-nc-sa/4.0 https://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf56 http://purl.org/coar/access_right/c_abf2 |
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application/pdf |
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Sociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTC |
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Revista Colombiana de Ciencias Hortícolas; Vol. 15 No. 3 (2021); 13049 |
| dc.source.es-ES.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; Vol. 15 Núm. 3 (2021); 13049 |
| dc.source.fr-FR.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; Vol. 15 No 3 (2021); 13049 |
| dc.source.it-IT.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; V. 15 N. 3 (2021); 13049 |
| dc.source.pt-BR.fl_str_mv |
Revista Colombiana de Ciencias Hortícolas; v. 15 n. 3 (2021); 13049 |
| dc.source.none.fl_str_mv |
2422-3719 2011-2173 |
| institution |
Universidad Pedagógica y Tecnológica de Colombia |
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Repositorio Institucional UPTC |
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repositorio.uptc@uptc.edu.co |
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1839633788761538560 |
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2021-09-012024-07-08T14:42:52Z2024-07-08T14:42:52Zhttps://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/1304910.17584/rcch.2021v15i3.13049https://repositorio.uptc.edu.co/handle/001/16979The objective of this research was to quantify the concentration levels of the cyanogenic compounds, amygdalin and prunasin present in some varieties of almonds, considering their conversion to hydrocyanic acid, and their possible consumption in addition to other industrial uses, seeds of 29 commercial varieties were used of almond (Prunus dulcis Miller), evaluating its concentration and toxicity levels, taking into account the minimum degree of theoretical intake both for human consumption and for animals, through feed, this in terms of by-products. In addition, thermophysical properties thermophysical properties (thermal conductivity, thermal diffusivity, specific heat and density) and industrial uses were determined. The concentration was determined by chromatographic techniques (HPLC) and colorimetry (microdiffusion). The results obtained 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 indicate its possibility of commercialization, uses and applications in the food and pharmaceutical industry.El objetivo de esta investigación fue cuantificar los niveles de concentración de los compuestos cianogénicos, amigdalina y prunasina presentes en algunas variedades de almendras, considerando su conversión a ácido cianhídrico, y su posible consumo además de otros usos industriales, se utilizaron semillas de 29 variedades comerciales de almendro (Prunus dulcis Miller), evaluando su concentración y niveles de toxicidad, teniendo en cuenta el grado mínimo de ingesta teórica tanto para el consumo humano como para los animales, a través de los piensos, esto en términos de subproductos. Además, se determinaron propiedades termofísicas (conductividad térmica, difusividad térmica, calor específico y densidad) y usos industriales. La concentración se determinó mediante técnicas cromatograficas (HPLC) y colorimetría (microdifusión). Los resultados obtenidos mostraron niveles bajos de amigdalina desde "no detectado" hasta 375.40 mg/100 g de muestra, dependiendo de las variedades dulce, ligeramente amarga y amarga. Los resultados indican su posibilidad de comercialización, usos y aplicaciones en la industria alimentaria y farmacéutica.application/pdfengengSociedad Colombiana de Ciencias Hortícolas-SCCH and Universidad Pedagógica y Tecnológica de Colombia-UPTChttps://revistas.uptc.edu.co/index.php/ciencias_horticolas/article/view/13049/11023Copyright (c) 2021 Revista Colombiana de Ciencias Hortícolashttp://creativecommons.org/licenses/by-nc-sa/4.0https://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf56http://purl.org/coar/access_right/c_abf2Revista Colombiana de Ciencias Hortícolas; Vol. 15 No. 3 (2021); 13049Revista Colombiana de Ciencias Hortícolas; Vol. 15 Núm. 3 (2021); 13049Revista Colombiana de Ciencias Hortícolas; Vol. 15 No 3 (2021); 13049Revista Colombiana de Ciencias Hortícolas; V. 15 N. 3 (2021); 13049Revista Colombiana de Ciencias Hortícolas; v. 15 n. 3 (2021); 130492422-37192011-2173Toxicity cyanogenic compoundsCandiesNutritionIndustrial usesCp almondDried fruitsToxicidad compuestos cianogénicosGolosinasNutriciónUsos industrialesCp almendraFrutos secosQuantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial usesCuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industrialesTextTextoinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6555http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a139http://purl.org/coar/version/c_970fb48d4fbd8a85Arrázola P., GuillermoGrane, NuriaDicenta, Federico001/16979oai:repositorio.uptc.edu.co:001/169792025-07-18 11:48:08.892https://creativecommons.org/licenses/by-nc/4.0/metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co |