Preliminary study on prunasin and evaluation of the safety of <i>tekikamomo</i> (thinning out peaches)

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  • Higuchi Kayo
    The Yamanashi Prefectural Industrial Technology Center
  • Ogata Miki
    The Yamanashi Prefectural Industrial Technology Center
  • Kimura Hideo
    The Yamanashi Prefectural Industrial Technology Center
  • Iino Hisakazu
    Graduate school, Course of Functional Studies of Basic Necessities for Living, Showa Women's University
  • Fuchino Hiroyuki
    Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
  • Kawahara Nobuo
    Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation

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Other Title
  • 摘果モモ果実のプルナシンと安全性評価の予備検討
  • テキカ モモ カジツ ノ プルナシン ト アンゼンセイ ヒョウカ ノ ヨビ ケントウ

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Abstract

The purpose of this research was to evaluate the safety of tekikamomo (thinning out peaches) as a food material. We carried out qualitative tests of cyanogenic glycosides and free cyanide, which is derived from cyanogenic glycosides. No free cyanide was detected in tekikamomo boiled for 15 minutes. On the other hand, the cyanogenic glycoside prunasin remained in tekikamomo boiled for 60 minutes. Next, we conducted an oral dose toxicity test in a single time using rats and tekikamomo boiled for 15 minutes. Our results suggests the possibility that tekikamomo boiled for more than 15 minutes is safe for consumption and can be used for food materials.

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