What is the source of amygdalin?

January 18, 2022

Amygdalin is mainly found in the nuts and leaves of bitter apricots, bitter almonds, peaches, nectarines, loquats, plums, apples, black cherries, etc., and the skin of bitter almonds does not contain amygdalin.
Amygdalin is a β-glycoside composed of gentiobiose and amygdalin, molecular formula: C20H27NO11, molecular weight: 457.43.
Its trihydrate is an orthorhombic columnar crystal with a melting point of 200 °C and an anhydrous melting point of about 20 °C, [α]: 20D-42 °C. 1g is soluble in 12ml H2O, 900ml ethanol and 11ml ethanol, easily soluble in boiling water.

The content of amygdalin in bitter almonds is about 3%, which is 20 to 30 times higher than that of sweet almonds. Raw almonds contain HCN0.179%, decoction loses 98% of hydrocyanic acid (HCN, H-C≡N), and frying loses 3-7% of HCN.

amygdalin and cancer

The protein in bitter almonds includes enzymes that decompose amygdalin, which needs to be deactivated during the preparation process. The commonly used method is to boil the bitter almonds (with skin) after boiling (90-100°C). The length of time should be appropriate (usually about 5 minutes, if it is too long, about 34.1% of the original amount will be lost, and if it is too short, it will not be enough to inactivate the amygdalin enzyme.) After taking it out, peel it, dry it, and cook it again.
Bitter almonds contain 50% fatty acids, which are high-grade lubricating oils, edible, mainly linoleic acid (27%), oleic acid (67%), palmitic acid (5.2%). It softens the stratum corneum of the skin, etc., but it needs to be removed when preparing amygdalin, and the oil yield is 44%.

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