Isomerization and Stabilization of Amygdalin from Peach Kernels

In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (L-amygdalin/D-amygdalin). At acidic pHs, isomerization was significantly inhi...

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Published in:Molecules (Basel, Switzerland) Switzerland), 2023-06, Vol.28 (11), p.4550
Main Authors: Zhang, Decai, Ye, Jianfen, Song, Yu, Wei, Yingying, Jiang, Shu, Chen, Yi, Shao, Xingfeng
Format: Article
Language:English
Subjects:
Acids
Alginic acid
amygdalin
Breast cancer
Cytotoxicity
Encapsulation
Ethanol
Fruits
HepG2 cells
High temperature
hydrogel beads
Isomerization
Isomers
Kernels
Load distribution
Loading rate
peach kernels
Ratios
Sodium alginate
Stainless steel
Temperature
Thermal stability
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container_issue 11
container_start_page 4550
container_title Molecules (Basel, Switzerland)
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creator Zhang, Decai
Ye, Jianfen
Song, Yu
Wei, Yingying
Jiang, Shu
Chen, Yi
Shao, Xingfeng
description In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (L-amygdalin/D-amygdalin). At acidic pHs, isomerization was significantly inhibited, even at high temperature. Ethanol inhibited isomerization; the isomer rate decreased with the ethanol concentration increasing. The growth-inhibitory effect on HepG2 cells of D-amygdalin was diminished as the isomer ratio increased, indicating that isomerization reduces the pharmacological activity of D-amygdalin. Extracting amygdalin from peach kernels by ultrasonic power at 432 W and 40 °C in 80% ethanol resulted in a 1.76% yield of amygdalin with a 0.04 isomer ratio. Hydrogel beads prepared by 2% sodium alginate successfully encapsulated the amygdalin, and its encapsulation efficiency and drug loading rate reached 85.93% and 19.21%, respectively. The thermal stability of amygdalin encapsulated in hydrogel beads was significantly improved and reached a slow-release effect in in vitro digestion. This study provides guidance for the processing and storage of amygdalin.
doi_str_mv 10.3390/molecules28114550
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source Publicly Available Content Database; PubMed Central
subjects Acids
Alginic acid
amygdalin
Breast cancer
Cytotoxicity
Encapsulation
Ethanol
Fruits
HepG2 cells
High temperature
hydrogel beads
Isomerization
Isomers
Kernels
Load distribution
Loading rate
peach kernels
Ratios
Sodium alginate
Stainless steel
Temperature
Thermal stability
title Isomerization and Stabilization of Amygdalin from Peach Kernels
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