Dynamics of cyanogenic glycosides in apple and plum fruits, products, and byproducts: A concise review.
HCN
apple
byproducts
cyanogenic glycosides
plum
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
30 Sep 2024
30 Sep 2024
Historique:
revised:
23
08
2024
received:
13
05
2024
accepted:
24
08
2024
medline:
1
10
2024
pubmed:
1
10
2024
entrez:
30
9
2024
Statut:
aheadofprint
Résumé
Apples (Malus domestica) and plums (Prunus domestica) are important fruit crops belonging to the Rosaceae family. The edible parts of fruits and seeds contain phytochemicals; however, the seeds are rich in cyanogenic glycosides (CNGs), which release toxic hydrogen cyanide (HCN) upon the loss of plant cell integrity. This review aims to explore the quantitative and qualitative CNG profiles in apples and plums, focusing on their distribution in different parts of the fruit, changes during fruit development, and environmental impacts on their biosynthesis. It also discusses the intricate dynamics of CNGs in processed fruits and waste-derived products and the effects of the processing methods on CNG content. There is considerable variation in the CNG content of fruit crops, as well as in its distribution in fruit parts other than seeds and shifts during fruit maturation. Although several studies have attempted to explain this variability by the influence of cultivars and exogenous factors, there is insufficient evidence to draw reliable conclusions. Furthermore, due to the lack of studies, the dynamics of CNGs during the storage of fresh or preserved fruit remains unaddressed. In the context of reusing plum stones from waste to produce distillates, it is recommended to monitor the HCN content in the products during storage, as it can increase significantly over time. Processing methods influence CNG levels, with strategies like seed separation, soaking, and microwave heating showing promise in reducing cyanide (CN
Identifiants
pubmed: 39349973
doi: 10.1111/1750-3841.17377
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Javna Agencija za Raziskovalno Dejavnost RS
Organisme : Research for improvement of safe food and health
ID : P1-0164(C)
Organisme : Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije
Informations de copyright
© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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