<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2011-2173</journal-id>
<journal-title><![CDATA[Revista Colombiana de Ciencias Hortícolas]]></journal-title>
<abbrev-journal-title><![CDATA[rev.colomb.cienc.hortic.]]></abbrev-journal-title>
<issn>2011-2173</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Colombiana de Ciencias Hotícolas, Universidad Pedagógica y Tecnológica de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2011-21732021000300006</article-id>
<article-id pub-id-type="doi">10.17584/rcch.2021v15i3.13049</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses]]></article-title>
<article-title xml:lang="es"><![CDATA[Cuantificación de compuestos cianogénicos, amigdalina, prunasina y ácido cianhídrico en almendras (Prunus dulcis Miller) para usos industriales]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[ARRÁZOLA]]></surname>
<given-names><![CDATA[GUILLERMO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GRANE]]></surname>
<given-names><![CDATA[NURIA]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[DICENTA]]></surname>
<given-names><![CDATA[FEDERICO]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Cordoba Faculty of Engineering Food Engineering Program, Vegetables Processes and Agroindustry Research Group]]></institution>
<addr-line><![CDATA[Monteria ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Alicante Faculty of Sciences Department of Analytical Chemistry, Nutrition and Food Science]]></institution>
<addr-line><![CDATA[Alicante ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Edafología y Biología Aplicada del Segura (CEBAS) Consejo Superior de Investigaciones Científicas (CSIC) Group of Genetic Improvement of Fruit Trees]]></institution>
<addr-line><![CDATA[Murcia ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>15</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S2011-21732021000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S2011-21732021000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S2011-21732021000300006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The objective of this research was to quantify the concentration levels of cyanogenic compounds, amygdalin and prunasin in some varieties of almonds, considering their conversion to hydrocyanic acid and possible consumption in addition to other industrial uses. Seeds from 29 commercial varieties of almond were used (Prunus dulcis Miller), evaluating the concentration and toxicity levels, taking into account the minimum degree of theoretical intake both for human consumption and for animals through consumption in terms of by-products. In addition, thermophysical properties (thermal conductivity, thermal diffusivity, specific heat and density) and industrial uses were determined. The concentration was determined with chromatographic techniques (HPLC) and colorimetry (microdiffusion). The results showed low levels of amygdalin, from "not detected" to 375.40 mg/100 g of sample, depending on the sweet, slightly bitter and bitter varieties. The results indicated the possibility of commercialization, with uses and applications in the food and pharmaceutical industries.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[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 cromatográficas (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.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[toxicity cyanogenic compounds]]></kwd>
<kwd lng="en"><![CDATA[candy]]></kwd>
<kwd lng="en"><![CDATA[nutrition]]></kwd>
<kwd lng="en"><![CDATA[industrial uses]]></kwd>
<kwd lng="en"><![CDATA[Cp almond]]></kwd>
<kwd lng="es"><![CDATA[toxicidad compuestos cianogénicos]]></kwd>
<kwd lng="es"><![CDATA[golosinas]]></kwd>
<kwd lng="es"><![CDATA[nutrición]]></kwd>
<kwd lng="es"><![CDATA[usos industriales]]></kwd>
<kwd lng="es"><![CDATA[Cp almendra]]></kwd>
</kwd-group>
</article-meta>
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