Amygdalin in bitter and sweet seeds of apricots

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dc.authoridYakıncı, Mehmet Cengiz/0000-0001-5930-4269
dc.authoridCelik, Hayati/0000-0002-1911-0977
dc.authoridAydin, Ahmet/0000-0003-3499-6435
dc.authoridcharehsaz, mohammad/0000-0002-4545-0756
dc.authorwosidASMA, Bayram Murat/AAA-5009-2020
dc.authorwosidAydin, Ahmet/AAA-5688-2021
dc.authorwosidYakıncı, Mehmet Cengiz/ABI-7519-2020
dc.authorwosidAydın, Ahmet/L-5069-2016
dc.contributor.authorKarsavuran, Nazan
dc.contributor.authorCharehsaz, Mohammad
dc.contributor.authorCelik, Hayati
dc.contributor.authorAsma, Bayram Murat
dc.contributor.authorYakinci, Cengiz
dc.contributor.authorAydin, Ahmet
dc.date.accessioned2024-08-04T20:40:13Z
dc.date.available2024-08-04T20:40:13Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractHydrogen cyanide (HCN) poisoning due to amygdalin (AMY) in apricot seeds is one of the public health issues in Turkey. The aim of this study was to investigate the AMY content of 13 different apricot seeds including bitter and sweet ones, and which are either sulfurized or roasted. The AMY content was determined by a high-performance liquid chromatography. Release of HCN was predicted and total amount of seeds which can cause poisoning was calculated. The mean AMY content of bitter seeds was 26 +/- 14 mg g(-1) and that of sweet seeds was 0.16 +/- 0.09 mg g(-1). The consumption of small amounts of bitter seeds may cause cyanide poisoning.en_US
dc.description.sponsorshipInonu University, Scientific Research Projects Coordination Uniten_US
dc.description.sponsorshipThis work was supported by Inonu University, Scientific Research Projects Coordination Unit. Also authors want to say their special thanks to Prof. Dr Ali Adnan Hayaloglu for supplying some kind of apricot seeds.en_US
dc.identifier.doi10.1080/02772248.2015.1030667
dc.identifier.endpage1570en_US
dc.identifier.issn0277-2248
dc.identifier.issn1029-0486
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-84929297066en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1564en_US
dc.identifier.urihttps://doi.org/10.1080/02772248.2015.1030667
dc.identifier.urihttps://hdl.handle.net/11616/96783
dc.identifier.volume96en_US
dc.identifier.wosWOS:000354174900012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofToxicological and Environmental Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectpoisoningen_US
dc.subjectHPLCen_US
dc.subjectapricoten_US
dc.subjectcyanideen_US
dc.subjectamygdalinen_US
dc.titleAmygdalin in bitter and sweet seeds of apricotsen_US
dc.typeArticleen_US

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