Cyanogenic glycosides in plant-based foods available in New Zealand

References

• Agbor-Egbe T, Lape Mbome I. 2006. The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods. J Food Compos Anal. 19:354–363.
   Web of Science ®Google Scholar
• Bacala R, Barthet V. 2007. Development of extraction and gas chromatography analytical methodology for cyanogenic glycosides in flaxseed (Linum usitatissimum). J AOAC Int. 90:153–161.
   PubMed Web of Science ®Google Scholar
• Barthet VJ, Bacala R. 2010. Development of optimized extraction methodology for cyanogenic glycosides from flaxseed (Linum usitatissimum). J AOAC Int. 93:478–484.
   PubMed Web of Science ®Google Scholar
• Bradbury JH. 2009. Development of a sensitive picrate method to determine total cyanide and acetone cyanohydrin contents of Gari from cassava. Food Chem. 113:1329–1333.
   Web of Science ®Google Scholar
• Bradbury JH, Bradbury MG, Egan SV. 1994. Comparison of methods of analysis of cyanogens in cassava. Acta Horticulturae. 375:87–96.
   Google Scholar
• Bradbury JH, Egan SV, Lynch MJ. 1991. Analysis of cyanide in cassava using acid hydrolysis of cyanogenic glucosides. J Sci Food Agric. 55:277–290.
   Web of Science ®Google Scholar
• Bradbury MG, Egan SV, Bradbury JH. 1999. Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products. J Sci Food Agric. 79:593–601.
   Web of Science ®Google Scholar
• Burns AE, Bradbury JH, Cavagnaro TR, Gleadow RM. 2012. Total cyanide content of cassava food products in Australia. J Food Compos Anal. 25:79–82.
   Web of Science ®Google Scholar
• Chadha RK, Lawrence JF, Ratnayake WMN. 1995. Ion chromatographic determination of cyanide released from flaxseed under autohydrolysis conditions. Food Addit Contam. 12:527–533.
   PubMed Web of Science ®Google Scholar
• Chandra AK, Ghosh D, Mukhopadhyay S, Tripathy S. 2004. Effect of bamboo shoot, Bambusa arundinacea (Retz.) Willd. on thyroid status under conditions of varying iodine intake in rats. Indian J Exp Biol. 42:781–786.
   PubMedGoogle Scholar
• Chassagne D, Crouzet JC, Bayonove CL, Baumes RL. 1996. Identification and quantification of passion fruit cyanogenic glycosides. J Agric Food Chem. 44:3817–3820.
   Web of Science ®Google Scholar
• Codex Committee on Contaminants in Foods. 2008. Discussion paper on cyanogenic glycosides. Rome: FAO/WHO. CX/CF 09/3/11.
   Google Scholar
• Davis RH. 1991. Cyanogens. In: D’Mello JPF, Duffus CM, Duffus JH, editors. Toxic substances in crop plants. Cambridge: The Royal Society of Chemistry; p. 202–225.
   Google Scholar
• Dicenta F, Martinez-Gomez P, Grane N, Martin ML, Leon A, Canovas JA, Berenguer V. 2002. Relationship between cyanogenic compounds in kernels, leaves, and roots of sweet and bitter kernelled almonds. J Agric Food Chem. 50:2149–2152.
   PubMed Web of Science ®Google Scholar
• Djazuli M, Bradbury JH. 1999. Cyanogen content of cassava roots and flour in Indonesia. Food Chem. 65:523–525.
   Web of Science ®Google Scholar
• Drochioiu G, Arsene C, Murariu M, Oniscu C. 2008. Analysis of cyanogens with resorcinol and picrate. Food Chem Toxicol. 46:3540–3545.
   PubMed Web of Science ®Google Scholar
• [EFSA] European Food Safety Authority. 2004. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on hydrocyanic acid in flavourings and other food ingredients with flavouring properties. EFSA J. 105:1–28.
   Google Scholar
• FAO/WHO. 2011. Joint FAO/WHO Expert Committee on Food Additives Seventy-fourth Meeting, Rome, 2011 Jun 14–23. Summary and Conclusions [Internet]. Issued 4 July 2011 [cited 2011 Nov 30]. Available from: http://www.who.int/foodsafety/chem/jecfa/summaries/Summary74.pdf
   Google Scholar
• Ferreira VLP, Yotsuyanagi K, Carvalho CRL. 1995. Elimination of cyanogenic compounds from bamboo shoots Dendrocalamus giganteus Munro. Trop Sci. 35:342–346.
   Google Scholar
• FSANZ. 2004. Final assessment report proposal P257. Advice on the preparation of cassava and bamboo shoots. Canberra: Food Standards Australia New Zealand. Report Number 2–04.
   Google Scholar
• FSANZ. 2009. Final assessment report proposal P1002. Hydrocyanic acid in ready-to-eat cassava chips. First review report. Canberra. Report Number 2–09.
   Google Scholar
• Gupta YP. 1987. Anti-nutritional and toxic factors in food legumes: a review. Plant Foods Hum Nutr. 37:201–228.
   PubMed Web of Science ®Google Scholar
• Haorongbam S, Elangbam D, Nirmala C. 2009. Cyanogenic glucosides in juvenile edible shoots of some Indian bamboos. Paper presented at: 8th World Bamboo Conference, Bangkok, Thailand.
   Google Scholar
• Haque MR, Bradbury JH. 2002. Total cyanide determination of plants and foods using the picrate and acid hydrolysis methods. Food Chem. 77:107–114.
   Web of Science ®Google Scholar
• Holzbecher MD, Moss MA, Ellenberger HA. 1984. The cyanide content of laetrile preparations, apricot, peach and apple seeds. J Toxicol Clin Toxicol. 22:341–347.
   PubMed Web of Science ®Google Scholar
• Karkocha I. 1973. Semiquantitative method of determination of hydrogen cyanide in bitter and sweet almonds). Rocz Panstw Zakl Hig. 24:703–705.
   PubMedGoogle Scholar
• Kobaisy M, Oomah BD, Mazza G. 1996. Determination of cyanogenic glycosides in flaxseed by barbituric acid-pyridine, pyridine-pyrazolone, and high-performance liquid chromatography methods. J Agric Food Chem. 44:3178–3181.
   Web of Science ®Google Scholar
• Kupchella L, Syty A. 1984. Determination of cyanogenic glycoside in seeds by molecular absorption spectrometry in the gas phase. J Assoc Off Ana Chem. 67:188–191.
   Google Scholar
• Laurena AC, Revilleza MJR, Mendoza EMT. 1994. Polyphenols, phytate, cyanogenic glycosides, and trypsin inhibitor activity of several Philippine indigenous food legumes. J Food Compos Anal. 7:194–202.
   Google Scholar
• Miles D, Jansson E, Mai MC, Azer M, Day P, Shadbolt C, Stitt V, Kiermeier A, Szabo E. 2011. A survey of total hydrocyanic acid content in ready-to-eat cassava-based chips obtained in the Australian market in 2008. J Food Prot. 74:980–985.
   PubMed Web of Science ®Google Scholar
• Ministry of Health. 2003. NZ Food NZ children. Key results of the 2002 National Children’s Nutrition Survey, Wellington. Wellington: New Zealand Ministry of Health. Available from: http://www.health.govt.nz/publication/nz-food-nz-children
   Google Scholar
• Mkumbira J, Chiwona-Karltun L, Lagercrantz U, Meso Mahungu N, Saka J, Mhone A, Bokanga M, Brimer L, Gullberg U, Rosling H. 2003. Classification of cassava into ‘bitter’ and ‘cool’ in Malawi: from farmers’ perception to characterisation by molecular markers. Euphytica. 132:7–22.
   Web of Science ®Google Scholar
• Niedzwiedz-Siegien I. 1998. Cyanogenic glucosides in Linum usitatissimum. Phytochemistry. 49:59–63.
   Web of Science ®Google Scholar
• Obilie EM, Tano-Debrah K, Amoa-Awua WK. 2004. Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke. Int J Food Microbiol. 93:115–121.
   PubMed Web of Science ®Google Scholar
• Ologhobo AD, Fetuga BL, Tewe OO. 1984. The cyanogenic glycoside contents of raw and processed limabean varieties. Food Chem. 13:117–128.
   Web of Science ®Google Scholar
• Oomah BD, Mazza G, Kenaschuk EO. 1992. Cyanogenic compounds in flaxseed. J Agric Food Chem. 40:1346–1348.
   Web of Science ®Google Scholar
• Panel on Food Additives Flavourings Processing Aids and Materials in Contact with Food. 2004. Opinion of the scientific panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on hydrocyanic acid in flavourings and other food ingredients with flavouring properties. EFSA J. 105:1–28.
   Google Scholar
• Russell DG, Parnell WR, Wilson NC, Faed J, Ferguson E, Herbison P, Horwath C, Nye T, Reid P, Walker R, et al. 1999. NZ food: NZ people. Wellington: Ministry of Health.
   Google Scholar
• Satya S, Singhal P, Prabhu G, Bal LM, Sudhakar P. 2009. Exploring the nutraceutical potential and food safety aspect of bamboo shoot of some Indian species. Paper presented at: 8th World Bamboo Conference, Bangkok, Thailand.
   Google Scholar
• Shahidi F, Wanasundara PKJPD. 1997. Cyanogenic glycosides of flaxseeds. ACS Sympos Ser. 662:171–185.
   Google Scholar
• Shragg TA, Albertson TE, Fisher Jr CJ. 1982. Cyanide poisoning after bitter almond ingestion. West J Med. 136:65–69.
   PubMedGoogle Scholar
• Simeonova FP, Fishbein L. 2004. Hydrogen cyanide and cyanides: Human health aspects. Geneva: WHO. Concise International Chemical Assessment Document 61. Available from: http://www.who.int/ipcs/publications/cicad/en/cicad61.pdf
   Google Scholar
• Sokari TG, Karibo PS. 1992. Changes in cassava toxicity during processing into Gari and Ijapu – two fermented food products. Food Addit Contam. 9:379–384.
   PubMed Web of Science ®Google Scholar
• Speijers G. 1993. Cyanogenic glycosides. Food Additive Series No. 30. Geneva: World Health Organization.
   Google Scholar
• Spencer KC, Seigler DS. 1983. Cyanogenesis of Passiflora edulis. J Agric Food Chem. 31:794–796.
   PubMed Web of Science ®Google Scholar
• TELARC. 1987. Precision and limits of detection for analytical methods. Auckland: TELARC. TELARC Technical Guide Number 5.
   Google Scholar
• Vannoort RW, Thomson BM. 2011. 2009 New Zealand total diet study. Agricultural compound residues, selected contaminant and nutrient elements [Internet]. [cited 2012 Jun 12]. Available from: http://www.foodsafety.govt.nz/elibrary/industry/total-diet-study.pdf
   Google Scholar
• Wanasundara PKJPD, Shahidi F, Brosnan ME. 1999. Changes in flax (Linum usitatissmum) seed nitrogenous compounds during germination. Food Chem. 65:289–295.
   Web of Science ®Google Scholar
• Zvauya R, Muzondo MI. 1995. Reduction of cyanide levels in cassava during sequential sundrying and solid state fermentation. Int J Food Sci Nutr. 46:13–16.
   PubMed Web of Science ®Google Scholar