Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry

Castada, Hardy Z.; Liu, Jinyi; Ann Barringer, Sheryl; Huang, Xuesong

doi:10.3390/foods9020174

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Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry

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Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA

Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China

Authors to whom correspondence should be addressed.

Foods 2020, 9(2), 174; https://doi.org/10.3390/foods9020174

Received: 16 January 2020 / Revised: 2 February 2020 / Accepted: 7 February 2020 / Published: 11 February 2020

(This article belongs to the Section Food Analytical Methods)

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Abstract

Macadamia has increasing commercial importance in the food, cosmetics, and pharmaceutical industries. However, the toxic compound hydrogen cyanide (HCN) released from the hydrolysis of cyanogenic compounds in Macadamia causes a safety risk. In this study, optimum conditions for the maximum release of HCN from Macadamia were evaluated. Direct headspace analysis of HCN above Macadamia plant parts (flower, leaves, nuts, and husks) was carried out using selected ion flow tube–mass spectrometry (SIFT-MS). The cyanogenic glycoside dhurrin and total cyanide in the extracts were analyzed using HPLC-MS and UV–vis spectrophotometer, respectively. HCN released in the headspace was at a maximum when Macadamia samples were treated with pH 7 buffer solution and heated at 50 °C for 60 min. Correspondingly, treatment of Macadamia samples under these conditions resulted in 93–100% removal of dhurrin and 81–91% removal of total cyanide in the sample extracts. Hydrolysis of cyanogenic glucosides followed a first-order reaction with respect to HCN production where cyanogenesis is principally induced by pH changes initiating enzymatic hydrolysis rather than thermally induced reactions. The effective processing of different Macadamia plant parts is important and beneficial for the safe production and utilization of Macadamia-based products. View Full-Text

Keywords: Macadamia; hydrogen cyanide; cyanogenic glycosides; headspace analysis; SIFT-MS

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Castada, H.Z.; Liu, J.; Ann Barringer, S.; Huang, X. Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry. Foods 2020, 9, 174. https://doi.org/10.3390/foods9020174

AMA Style

Castada HZ, Liu J, Ann Barringer S, Huang X. Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry. Foods. 2020; 9(2):174. https://doi.org/10.3390/foods9020174

Chicago/Turabian Style

Castada, Hardy Z., Jinyi Liu, Sheryl Ann Barringer, and Xuesong Huang. 2020. "Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry" Foods 9, no. 2: 174. https://doi.org/10.3390/foods9020174

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Cyanogenesis in Macadamia and Direct Analysis of Hydrogen Cyanide in Macadamia Flowers, Leaves, Husks, and Nuts Using Selected Ion Flow Tube–Mass Spectrometry

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