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Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds: CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS

Toomey, Valerie M.; Nickum, Elisa A.; Flurer, Cheryl L.


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{
  "DOI": "10.1111/j.1556-4029.2012.02138.x", 
  "author": [
    {
      "family": "Toomey, Valerie M."
    }, 
    {
      "family": "Nickum, Elisa A."
    }, 
    {
      "family": "Flurer, Cheryl L."
    }
  ], 
  "issued": {
    "date-parts": [
      [
        2012, 
        5, 
        7
      ]
    ]
  }, 
  "abstract": "Consumer complaints received by the U.S. Food and Drug Administration in August 2010 about raw organic almonds tasting \"bitter\" opened an investigation into the presence of bitter almonds in the imported product. Bitter almonds (Prunus amygdalus) contain the cyanogenic glucoside amygdalin, which hydrolyzes to produce cyanide. Ultraviolet\u2013visible spectrophotometry was used to detect and quantitate cyanide, and liquid chromatography\u2010mass spectrometry was utilized to detect amygdalin in the submitted samples. Control bitter almonds were found to contain 1.4\u2003mg cyanide/g and an estimated level of 20\u201325\u2003mg amygdalin/g. The questioned samples contained between 14 and 42\u2003\u03bcg cyanide/g and were positive for the presence of amygdalin. Sweet almonds were found to be negative for both compounds, at levels of detection of 4\u2003\u03bcg cyanide/g and 200\u2003\u03bcg amygdalin/g.", 
  "title": "Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds: CYANIDE AND AMYGDALIN AS INDICATORS OF BITTER ALMONDS", 
  "type": "article-journal", 
  "id": "1230689"
}
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