Abstract
Amygdalin is a natural cyanogenic compound that plants produce in the fight against insects and herbivores. Excessive amounts of amygdalin by animals and humans can potentially lead to fatal intoxication. However, studies confirm that amygdalin has antitumor properties, including the ability to inhibit the proliferation of cancer cells and to induce their apoptosis. The analysis of amygdalin in various matrices is an important analytical problem today. The publication presents the methodology of direct determination of amygdalin in water, sewage, and biological materials using electrospray ionization mass spectrometry (ESI-MS) and a new analytical method using flowing atmospheric-pressure afterglow mass spectrometry (FAPA-MS). The methods of analyte pre-concentration using a magnetic, molecularly imprinted polymer (mag-MIP) and the influence of interferents on the recorded spectra were discussed. Analytical parameters in ESI-MS and FAPA-MS methods were established. The linearity range was 4.5 µg L−1–45 mg L−1 in positive mode ESI-MS and FAPA-MS. The limit of detection (LOD) for ESI-MS was 0.101 ± 0.003 µg L−1 and the limit of quantification (LOQ) was 0.303 ± 0.009 µg L−1. In FAPA-MS, the LOD was 0.050 ± 0.002 µg L−1 and the LOQ was 0.150 ± 0.006 µg L−1. The content of amygdalin in various matrices was determined.
Highlights
Amygddaalliinn isisa naatnuartaulrcahlemchiecaml iccoaml pcoumnpdooufnpdlaonft oprliagnint, boerilogning,inbgetlonthgienggrotuop tohfecygarnoougpenoicf gcylyacnoosgideensi.c Ngalytucorasildaems.ygNdaatluinrahl aasmthyeg(dRa)l-icnonhfiagsutrhaetio(Rn)a-ctothnefigchuirraatliopnheantytlhcenctheri.raUl npdheernmylildcebnatseirc. cUonnddeirtiomnsi,ldthisbastseicreocgoenndiicticoennst,ertihsiosmsetreizreos;gtehneic(S)c-eenptiemr erisiosmcaelrliezdesn;eotahme y(gSd)-aelpinim
It was noted that, at higher concentrations and longer exposure periods, amygdalin was increasingly effective against cervical, prostate, or liver cancer cells
Xu et al [12] performed the analysis of amygdalin, neoamygdalin, and amygdalin amide with HPLC-electrospray ionization mass spectrometry (ESI-MS)/MS and HPLC-DAD
Summary
Amygddaalliinn isisa naatnuartaulrcahlemchiecaml iccoaml pcoumnpdooufnpdlaonft oprliagnint, boerilogning,inbgetlonthgienggrotuop tohfecygarnoougpenoicf gcylyacnoosgideensi.c Ngalytucorasildaems.ygNdaatluinrahl aasmthyeg(dRa)l-icnonhfiagsutrhaetio(Rn)a-ctothnefigchuirraatliopnheantytlhcenctheri.raUl npdheernmylildcebnatseirc. cUonnddeirtiomnsi,ldthisbastseicreocgoenndiicticoennst,ertihsiosmsetreizreos;gtehneic(S)c-eenptiemr erisiosmcaelrliezdesn;eotahme y(gSd)-aelpinim. Its harmfulness is associated with hydrogen cyanide released in the metabolic process. Hydrogen cyanide released as a result of enzymatic hydrolysis of amygdalin causes nausea, headaches and dizziness, convulsions, and even coma and death. Excessive β-glucosidase and rhodanase deficiency would lead to cell death due to the release and accumulation of toxic hydrogen cyanide. This compound is attributed highly therapeutic effects and is used as an anticancer drug; on the other hand, amygdalin is cataloged as a dangerous substance capable of producing highly toxic effects, due to the release of highly toxic HCN from the molecule in biological processes. Various techniques have been used to determine the amygdalin contents of different foods and biological materials (Table 1)
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