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NCJ Number: NCJ 242060     Find in a Library
Title: Cyanide and Amygdalin as Indicators of the Presence of Bitter Almonds in Imported Raw Almonds
  Document URL: HTML 
Author(s): Valerie M. Toomey, B.S. ; Elisa A. Nickum, B.S. ; Cheryl L. Flurer, Ph.D.
  Journal: Journal of Forensic Sciences  Volume:57  Issue:5  Dated:September 2012  Pages:1313 to 1317
Date Published: 09/2012
Page Count: 5
  Annotation: This report investigates consumer complains of bitter almonds in imported raw almonds.
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–visible spectrophotometry was used to detect and quantitate cyanide, and liquid chromatography-mass spectrometry was utilized to detect amygdalin in the submitted samples. Control bitter almonds were found to contain 1.4 mg cyanide/g and an estimated level of 20–25 mg amygdalin/g. The questioned samples contained between 14 and 42 ìg 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 ug cyanide/g and 200 ug amygdalin/g. Abstract published by arrangement with John Wiley & Sons.
Main Term(s): Forensics/Forensic Sciences
Index Term(s): Chromatography ; Ultraviolet techniques ; Poisons and poison analysis ; Consumers ; Food and Drug Administration (FDA)
Type: Report (Technical)
Country: United States of America
Language: English
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