Variation in Amygdalin Content in Kernels of Six Almond Species (Prunus spp. L.) Distributed in China.

ABSTRACT: Amygdalin, a naturally occurring compound, is one of the main active ingredients of the Chinese raw bitter almond. The variation in amygdalin composition of seed kernels among the six almond species was determined, and relationships with geoenvironmental factors were analyzed. The amygdalin content exhibited great diversity, ranging from 0.0004 to 9.73 g/100 g. The highest level of amygdalin was detected in Tangut almond, with 5.45-9.73 g/100 g. The other kernels showed a range from 3.14 to 6.80 g/100 g in wild almond and from 3.00 to 4.22 g/100 g in longstalk almond. Amygdalin in common almond was almost undetectable. Factor analysis showed that amygdalin content in Prunus spp. kernels increased with altitude and decreased with the degree of aspect. Many environmental factors were

SUBMITTER: Wang W 

PROVIDER: S-EPMC8831915 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature