Bolarinwa, IF, Orfila, C and Morgan, MRA (2015) Determination of amygdalin in apple seeds, fresh apples and processed apple juices. Food Chemistry, 170. 437 - 442. ISSN 0308-8146
Abstract
Cyanogenic glycosides are natural plant toxicants. Action by endogenous plant enzymes can release hydrogen cyanide causing potential toxicity issues for animals including humans. We have quantified amygdalin in seeds from different apple varieties, determined the effects of processing on the amygdalin content of apple juice and quantified amygdalin in commercially-available apple juices. Amygdalin contents of seeds from fifteen varieties of apples ranged from 1 mg g-1 to 4 mg g-1. The amygdalin content of commercially-available apple juice was low, ranging from 0.01 to 0.04 mg ml-1 for pressed apple juice and 0.001-0.007 mg ml-1 for long-life apple juice. Processing led to juice with low amygdalin content, ranging from 0.01 mg ml-1 to 0.08 mg ml-1. The results presented show that the amygdalin contents of commercially-available apple juices are unlikely to present health problems to consumers.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | (c) 2014 Elsevier Ltd. NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 170, (2015) DOI 10.1016/j.foodchem.2014.08.083 |
Keywords: | Amygdalin; Apple juice; Apples; Cyanogenic glycosides; Pasteurisation |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 21 Nov 2014 12:04 |
Last Modified: | 16 Jan 2018 17:44 |
Published Version: | http://dx.doi.org/10.1016/j.foodchem.2014.08.083 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2014.08.083 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:81239 |