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Vol. 15 Núm. 3 (2021)

Sección de frutales

Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales

https://doi.org/10.17584/rcch.2021v15i3.13049

Publicado 2021-09-01

  • Guillermo Arrázola
    • ,
  • Nuria Grane
    • ,
  • Federico Dicenta

Guillermo Arrázola
Universidad de Cordoba, Faculty of Engineering, Food Engineering Program, Vegetables Processes and Agroindustry Research Group, Monteria

Nuria Grane
Universidad de Alicante, Faculty of Sciences, Department of Analytical Chemistry, Nutrition and Food Science, Alicante

Federico Dicenta
Centro de Edafología y Biología Aplicada del Segura (CEBAS), Consejo Superior de Investigaciones Científicas (CSIC), Group of Genetic Improvement of Fruit Trees, Murcia

Fruits, cultivation, seeds and flowers of almond tree. Photo: F. Dicenta

Resumen

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.

Palabras clave

Toxicidad compuestos cianogénicos, Golosinas, Nutrición, Usos industriales, Cp almendra

PDF (English)

Referencias

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