Many plants synthesize compounds called cyanogenic glycosides, which are able to release hydrogen cyanide upon hydrolysis . This ability, known as cyanogenesis, has been recognized for centuries in plants such as apricots, peaches, almonds, and other important food plants . There are at least 2650 species of plants that produce cyanoglycosides. Once the edible parts of the plants are macerated, the catabolic intracellular enzyme -glucosidase can be released and can come into contact with the cyanogenic glycosides. This enzyme hydrolyzes the cyanogenic glycosides to produce hydrogen cyanide, glucose, ketones, or benzaldehyde . Large numbers of people are daily exposed to low concentrations of cyanogenic compounds in many aliments, this exposition may imply a risk to human health.
Each year, there are frequent livestock and occasional human victims of many and widespread cyanogenic plants consumption. Most cases of cyanide poisoning are caused by the consumption of the plants which are members of the Rosaceae, Euphorbiaceae, Fabaceae, or Gramineae family . Released cyanide inhibits cellular respiration of all aerobic organisms by blocking mitochondrial electron transport and preventing oxygen uptake. High exposure to this potent poison in humans may cause nausea, vomiting, diarrhea, dizziness, weakness, mental confusion, and convulsions followed by terminal coma and literally death .
In many Tunisian regions, milled apricot kernels are widely used as a flavoring agent in pastries and cakes, while bitter almond is used to prepare traditional orgeat syrup (almond syrup) which is very popular and widely consumed in Tunisia.
In this study, we aim to determine hydrocyanic acid content in different samples of cyanogenic plants. In order to evaluate their cyanogenic potential and their toxicity, according to ISO 2164-1975 NT standard, relating to the determination of cyanogenic heterosides in leguminous plants.
