The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound

Ramalingam, Srinivasan; Kumar, Vishal; Bahuguna, Ashutosh; Lee, Jong Suk; Kim, Myunghee

doi:10.3390/foods13162609

Open AccessArticle

The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound

by

Srinivasan Ramalingam

^1,†,

Vishal Kumar

^1,†,

Ashutosh Bahuguna

¹,

Jong Suk Lee

² and

Myunghee Kim

^1,3,*

¹

Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Republic of Korea

²

Department of Food & Nutrition & Cook, Taegu Science University, Daegu 41453, Republic of Korea

³

Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Republic of Korea

^*

Author to whom correspondence should be addressed.

^†

These authors contributed equally to this work.

Foods 2024, 13(16), 2609; https://doi.org/10.3390/foods13162609

Submission received: 11 June 2024 / Revised: 13 August 2024 / Accepted: 17 August 2024 / Published: 20 August 2024

(This article belongs to the Special Issue Fermented Food: Processing Technology, Microbiology and Health Benefits)

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Abstract

Prunus mume (maesil) is an economically important fruit in Korea. Recently, public interest in maesil sugar syrup is increasing. However, the presence of toxic amygdalin in the fruit syrup is a concern. Thus, the current investigation aimed to observe effects of maesil maturity, ripening methods, processing, and fermentation period on the amygdalin level in maesil sugar syrup. Six different types of maesil sugar syrup were prepared and amygdalin content was monitored at 3-month intervals. Higher levels (>63 mg/L) of amygdalin were found in syrups prepared from unripe fruit compared to those in syrups made from ripe fruit after 3 months of fermentation. A rapid reduction in amygdalin content was observed until 9 months in all syrups, gradually reducing to <5 mg/L at 12 months. More than 9 months of maturation is crucial for reducing the amygdalin content maesil sugar syrup, regardless of fruit maturity, source of fruit, and processing method.

Keywords: amygdalin; cyanoglycoside; fermentation; maesil; Prunus mume; sugar syrup

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MDPI and ACS Style

Ramalingam, S.; Kumar, V.; Bahuguna, A.; Lee, J.S.; Kim, M. The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound. Foods 2024, 13, 2609. https://doi.org/10.3390/foods13162609

AMA Style

Ramalingam S, Kumar V, Bahuguna A, Lee JS, Kim M. The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound. Foods. 2024; 13(16):2609. https://doi.org/10.3390/foods13162609

Chicago/Turabian Style

Ramalingam, Srinivasan, Vishal Kumar, Ashutosh Bahuguna, Jong Suk Lee, and Myunghee Kim. 2024. "The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound" Foods 13, no. 16: 2609. https://doi.org/10.3390/foods13162609

APA Style

Ramalingam, S., Kumar, V., Bahuguna, A., Lee, J. S., & Kim, M. (2024). The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound. Foods, 13(16), 2609. https://doi.org/10.3390/foods13162609

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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The Effect of One-Year Fermentation of Maesil Fruit (Prunus mume) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound

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