Variation of Toxin Content in Ginkgo Fruits According to Thermal Treatment

This study investigated the variation in cyanide and amygdalin content in ginkgo fruits depending on thermal treatment methods. The fruits were heated by boiling and roasting. The thermally treated fruit samples were compared with non-treated fruit samples by measuring cyanide and amygdalin content....

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Bibliographic Details
Published in:National Academy science letters 2020-12, Vol.43 (7), p.673-676
Main Authors: Shin, Chang-Seob, Yoon, Nara, Oh, Beom-Seok, Jeong, Heon-Sang, Yeoun, Poung-Sik, Kim, Dong-Jun
Format: Article
Language:English
Subjects:
Boiling
Cooking
Cyanides
Food processing
Fruits
Heat treatment
History of Science
Humanities and Social Sciences
multidisciplinary
Roasting
Science
Science (multidisciplinary)
Short Communication
Toxins
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Summary:This study investigated the variation in cyanide and amygdalin content in ginkgo fruits depending on thermal treatment methods. The fruits were heated by boiling and roasting. The thermally treated fruit samples were compared with non-treated fruit samples by measuring cyanide and amygdalin content. The cyanide content of ginkgo fruits was decreased by thermal treatment, whereas boiling decreased it more than roasting. As amygdalin was not detected in the samples, ginkgo fruits were artificially injected by amygdalin, which was slightly decreased by thermal treatment. As the cyanide content is small and can be further reduced by thermal treatment, consuming ginkgo fruits after cooking may not cause a health problem.
ISSN:0250-541X
2250-1754
DOI:10.1007/s40009-020-00913-3