Determination of free hydrocyanic acide in homemade produced fruit brandies
2024
Piperevski, Aleksandar | Dimovska, Violeta | Runcev, Atanas | Runcev, Aleksandar | Milanov, Dejan
Fruit brandy is a traditional alcoholic drink in the Republic of N. Macedonia, but also in other Balkan countries, which are produced by distillation of fermented fruits (plum, apricot, peach, apple, etc), traditioanally (homemade) or industrially. In this study, the content of free hydrocyanic acid was determined in 24 homemade samples of fruit brandys. in order to determine safety for consumption. Hydrocyanic acid (HCN), called hydrogen cyanide, is formed in the brandy during alcoholic fermentation, as a result of enzymatic hydrolysis of cyanogenic glycosides that are present in the seed of the fruit from which the brandy is produced. The free HCN content was determined spectrophotometrically using a pyridine-pyrazolone reagent [1].. From the obtained results it can be observed that the content of free hydrocyanic acid depends on the type of fruit (stone fruit or seed fruit), the type of fermentation as well as the contact time between the seed and the pulp during the fermentation. The highest content of free HCN was determined in brandies produced from apricot and ranged from 1.012 µg/L to 9.372 µg/L, compared to brandies obtained from apples in which the content of free hydrocyanic acid was the lowest and ranged from 0.010 µg/L to 0.098 µg/L. It was also observed that all brandies contained free hydrocyanic acid below the maximum allowed limit (< 70 µg/L) and were safe for consumption.
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