Article
Relationship between cyanogenic compounds in kernels, leaves, and roots of sweet and bitter kernelled almonds.
Journal of agricultural and food chemistry - 27 Mar 2002
Dicenta F, Martínez-Gómez P, Grané N, Martín M L, León A, Cánovas J A, Berenguer V
Abstract excerpt
The relationship between the levels of cyanogenic compounds (amygdalin and prunasin) in kernels, leaves, and roots of 5 sweet-, 5 slightly bitter-, and 5 bitter-kernelled almond trees was determined. Variability was observed among the genotypes for these compounds. Prunasin was found only in the vegetative part (roots and leaves) for all genotypes tested. Amygdalin was detected only in the kernels, mainly in...
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