Formation of cyanide as a product of decomposition of cyanogenic glucosides in the treatment of elderberry fruit (Sambucus nigra)

Abstract

AbstractDistribution of cyanogenic glucosides contained in elderberry fruit was investigated in the course of technological operations usually utilised for obtaining musts. The degree of glucoside hydrolysis was estimated by the amount of liberated hydrogen cyanide. After fermentation on skins the must contained 2.08 mg litre−1 of hydrogen cyanide. Hydrogen cyanide in the must from depectinised fruit pulp was at a level of 2.31 mg litre−1. After heat treatment the must contained 1.07 mg litre−1 of hydrogen cyanide.