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Título

Relationship between cyanogenic compounds in kernels, leaves, and roots of sweet and bitter kernelled almonds

AutorDicenta, Federico ; Martínez-Gómez, Pedro ; Grané, N.; Martín, M. L.; León, A.; Cánovas, J. A.; Berenguer, Vicente
Palabras claveAlmond
Prunus dulcis Miller
Bitterness
Cyanogenic compounds
Amygdalin
Prunasin
Capnodis tenebrionis L.
Mandelonitrile glucoside
Fecha de publicación19-feb-2002
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 50(7): 2149-2152 (2002)
ResumenThe relationship between the levels of cyanogenic compounds (amygdalin and prunasin) in kernels, leaves, and roots of 5 sweet-, 5 slightly bitter-, and 5 bitter-kernelled almond trees was determined. Variability was observed among the genotypes for these compounds. Prunasin was found only in the vegetative part (roots and leaves) for all genotypes tested. Amygdalin was detected only in the kernels, mainly in bitter genotypes. In general, bitter-kernelled genotypes had higher levels of prunasin in their roots than nonbitter ones, but the correlation between cyanogenic compounds in the different parts of plants was not high. While prunasin seems to be present in most almond roots (with a variable concentration) only bitter-kernelled genotypes are able to transform it into amygdalin in the kernel. Breeding for prunasin-based resistance to the buprestid beetle Capnodis tenebrionis L. is discussed.
Descripción4 pages, 3 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf0113070
URIhttp://hdl.handle.net/10261/20052
DOI10.1021/jf0113070
ISSN0021-8561
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