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Journal articles on the topic 'Bitter almond'

Author: Grafiati

Published: 5 June 2025

Last updated: 15 July 2025

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1

Torres, Irina, María-Teresa Sánchez, Miguel Vega-Castellote, and Dolores Pérez-Marín. "Fraud Detection in Batches of Sweet Almonds by Portable Near-Infrared Spectral Devices." Foods 10, no. 6 (2021): 1221. http://dx.doi.org/10.3390/foods10061221.

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One of the key challenges for the almond industry is how to detect the presence of bitter almonds in commercial batches of sweet almonds. The main aim of this research is to assess the potential of near-infrared spectroscopy (NIRS) by means of using portable instruments in the industry to detect batches of sweet almonds which have been adulterated with bitter almonds. To achieve this, sweet almonds and non-sweet almonds (bitter almonds and mixtures of sweet almonds with different percentages (from 5% to 20%) of bitter almonds) were analysed using a new generation of portable spectrophotometers

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2

Torres-Rodríguez, Irina, María-Teresa Sánchez, José-Antonio Entrenas, Miguel Vega-Castellote, Ana Garrido-Varo, and Dolores Pérez-Marín. "Hyperspectral Imaging for the Detection of Bitter Almonds in Sweet Almond Batches." Applied Sciences 12, no. 10 (2022): 4842. http://dx.doi.org/10.3390/app12104842.

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A common fraud in the sweet almond industry is the presence of bitter almonds in commercial batches. The presence of bitter almonds not only causes unpleasant flavours but also problems in the commercialisation and toxicity for consumers. Hyperspectral Imaging (HSI) has been proved to be suitable for the rapid and non-destructive quality evaluation in foods as it integrates the spectral and spatial dimensions. Thus, we aimed to study the feasibility of using an HSI system to identify single bitter almond kernels in commercial sweet almond batches. For this purpose, sweet and bitter almond batc

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3

Khamidov, Arifjon Zhakhongirovich, Hakim Rakhmanovich Tukhtaev, Sabirjan Nigmatovich Aminov, and Bakhtigul Zhavli Kizi Azimova. "PROCESSING OF BITTER ALMOND KERNELS AND OBTAINING EXTRACTS BASED ON THEM." chemistry of plant raw material, no. 2 (June 10, 2021): 301–7. http://dx.doi.org/10.14258/jcprm.2021027775.

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Mountain almond kernels (seed) processing products are of practical interest as fungicidal, antimicrobial and antiviral substances, and also find application in medicine and cosmetics for various purposes. The composition and some technological properties of seeds of mountain almond seed (Amygdalus communis L. varietas amara DC.). Cultivated in the mountain zones (Bostanlyq) of Uzbekistan were studied. To obtain seeds from cold pressing, fatty oil was separated. The cake was degreased with organic solvents, the residues were dried and ground. Using gas-liquid chromatography, the presence of 3.

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4

Kshirsagar, Miss Shravani Nandkishor. "Review on Almond as Pharmaceutical Aid Author name." INTERANTIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 08, no. 04 (2024): 1–5. http://dx.doi.org/10.55041/ijsrem30484.

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An almond is also known as the "king of Nuts''. Almonds generally belong to the family of Rose called Rosacea. The Scientific name of Almond is Prunes dulcis. If you are looking for a versatile oil, you must try almond oil. It is made from two types of plum almonds: Sweet almonds, Bitter almonds. Its anti-inflammatory, immunity-boosting, and cardiovascular benefits help you better control the fats in your body. Sweet almond oil is the best for your skin type. Most of the health benefits associated with almond oil come from its high content of healthy fats. Almond sources include vitamin E oil

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5

Bouhadi, Nabila, Boualem Chennit, Farid Chebrouk, and Lilya Boudriche. "Physicochemical Characteristics, Phenol Content and Fatty Acids of Bitter Almond Oil." Archives of Ecotoxicology 3, no. 4 (2021): 118–24. http://dx.doi.org/10.36547/ae.2021.3.4.118-124.

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In this study, physicochemical properties, thermal analyze, viscosity, phenol content and fatty acid composition were investigated. The plant material used comes from a wild plant growing in the wilaya of Béjaïa (Algeria). Almonds oil is considered functional foods for the presence of polyphenols compounds. The physicochemical parameters of the bitter almond oil were: the acidity values vary from 1.389 to 3.559%, peroxide index 19.538meq of active oxygen/ kg of oil, rancimat test PI=15h, total polyphenols= 0.137mg Gallic acid/mg bitter almond oil. The profile of the viscosity of the oils confi

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6

Micklander, E., L. Brimer, and S. B. Engelsen. "Noninvasive Assay for Cyanogenic Constituents in Plants by Raman Spectroscopy: Content and Distribution of Amygdalin in Bitter Almond (Prunus Amygdalus)." Applied Spectroscopy 56, no. 9 (2002): 1139–46. http://dx.doi.org/10.1366/000370202760295368.

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The ability of Fourier transform Raman spectroscopy to measure cyanogenic glycoside amygdalin was investigated using a standard addition series in which amygdalin (0–700 nmol/mg) was added to ground sweet almond. As an additional test, the method so developed, and further refined, was used to determine endogenous amygdalin in bitter almonds. Using partial least-squares regression (PLSR), the best correlation between the spectra of the standard addition series and amygdalin content exhibited a value of 0.999, while the root mean square error of cross validation (RMSECV) was found to be 4 nmol/m

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7

Vichi, Stefania, Morgana N. Mayer, Maria G. León-Cárdenas, et al. "Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels." Foods 9, no. 6 (2020): 747. http://dx.doi.org/10.3390/foods9060747.

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Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors’ genotype. Currently, the latter is deduced after crossing by recording the phenotype of their descendants through kernel tasting. Chemical markers to early identify parental genotypes related to bitter traits can significantly enhance the efficiency of almond breeding programs. On this basis, volatile metabolites related to almond bitterness were investigated by Solid Phase Microextractio

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8

Tamiok, Madel, Nilnilsen Makiling, and Charess Goles. "Acceptability of Indian Almond Terminalia catappa as Bitter Chocolate." EDUCATUM Journal of Science, Mathematics and Technology 11, no. 2 (2024): 72–83. http://dx.doi.org/10.37134/ejsmt.vol11.2.8.2024.

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Indian almond in the Philippines is one of the edible fruits in the country that has been ignored due to its unappreciated health benefits. In this study, the researchers aimed to utilize Indian almonds as Bitter Chocolate. This research used the Quasi-experimental design, which is the most widely used research approach, encompassing pre-experiments making use of the control of comparison group. This is to determine the sensory acceptability of each treatment. The study was conducted in one of the universities in Cebu City, Cebu, Philippines with 30 respondents using random sampling technique,

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9

Gülsoy, Ersin, and Mikdat Şimşek. "Evaluation of Fruit Characteristics of Bitter Almond (Prunus dulcis var. amara) Genotypes Selected from Hilvan District of Şanlıurfa." Türk Tarım ve Doğa Bilimleri Dergisi 12, no. 2 (2025): 269–75. https://doi.org/10.30910/turkjans.1571976.

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The aim of this study was to evaluate the fruit characteristics of selected bitter almond genotypes in Hilvan district of Şanlıurfa, Türkiye. The study was conducted in 2015-2016 and examined 18 bitter almond genotypes grown from seed. Fruit characteristics were determined, including the weight of shelled and kernel almonds, size and various physical properties. The weight of the shelled almonds ranged from 2.20 g to 6.21 g, while the kernel weight ranged from 0.50 g to 1.04 g. The width, length and height of the shell fruits ranged from 15.92 to 24.32 mm, 24.43 to 40.68 mm and 11.29 to14.88 m

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10

Dicenta, F., P. Martínez-Gómez, E. Ortega, and H. Duval. "Cultivar Pollinizer Does Not Affect Almond Flavor." HortScience 35, no. 6 (2000): 1153–54. http://dx.doi.org/10.21273/hortsci.35.6.1153.

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The effect of pollinizer on sweet or bitter almond flavor was studied by tasting the seeds obtained from 32 crosses between sweet, bitter, and slightly bitter parents. Out of eight female parents, two were homozygous sweet (`Del Cid' and `Aï'); two were heterozygous sweet (`Marcona' and `Nonpareil'); one heterozygous with an almost undetectable slightly bitter flavor (`Ferrastar'); two heterozygous slightly bitter (`Garrigues' and `Marie Dupuy'); and one bitter homozygous (`S3067', self-compatible clone obtained in CEBAS). Each cultivar was hand-pollinated with four male cultivars: one homozy

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11

Chen, Yinge, Lulu Wang, Yawei Zhang, Nan Zheng, Yuanqing Zhang, and Yangdong Zhang. "Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose." Agriculture 15, no. 1 (2024): 5. https://doi.org/10.3390/agriculture15010005.

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To investigate the source of the bitter almond taste in whole corn silage (WPCS), headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion migration spectrometry (HS-GC-IMS), and electronic nose (E-nose) technology were employed. The study analyzed the differences in volatile compounds between two WPCS samples with distinct odors from the same cellar. GC-IMS and GC-MS identified 32 and 101 volatile organic compounds (VOCs), respectively, including aldehydes, alcohols, esters, ketones, and other compounds. Three c

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12

Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, et al. "A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 3 (2008): 236. http://dx.doi.org/10.1071/fp07275.

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The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A1

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13

Franks, Tricia K., Abbas Yadollahi, Michelle G. Wirthensohn, et al. "Erratum to: A seed coat cyanohydrin glucosyltransferase is associated with bitterness in almond (Prunus dulcis) kernels." Functional Plant Biology 35, no. 4 (2008): 346. http://dx.doi.org/10.1071/fp07275_er.

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The secondary metabolite amygdalin is a cyanogenic diglucoside that at high concentrations is associated with intense bitterness in seeds of the Rosaceae, including kernels of almond (Prunus dulcis (Mill.), syn. Prunus amygdalus D. A. Webb Batsch). Amygdalin is a glucoside of prunasin, itself a glucoside of R-mandelonitrile (a cyanohydrin). Here we report the isolation of an almond enzyme (UGT85A19) that stereo-selectively glucosylates R-mandelonitrile to produce prunasin. In a survey of developing kernels from seven bitter and 11 non-bitter genotypes with polyclonal antibody raised to UGT85A1

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14

Feng, Xuehua, Jingya Niu, Zurong Song, et al. "Exploring the Mechanism of Antioxidant Action of Bitter Almond Based on Network Pharmacology and Molecular Docking Techniques." Journal of Food Quality 2023 (April 19, 2023): 1–10. http://dx.doi.org/10.1155/2023/9187692.

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Objective. A network pharmacology approach was used to investigate the main active ingredients, key targets, and mechanisms of action of bitter almond antioxidants, and preliminary validation of the relevant targets was performed using molecular docking techniques. Methods. The active ingredients of bitter almond were obtained through the traditional Chinese medicine systematic pharmacology database and analysis platform (TCMSP), and the main active ingredients were screened by bioavailability (OB) and drug-like properties (DL); the GeneCards database was used to search antioxidant-related dis

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15

Krueger, Dana A. "Determination of Adulterated Natural Bitter Almond Oil by Carbon Isotopes." Journal of AOAC INTERNATIONAL 70, no. 1 (1987): 175–76. http://dx.doi.org/10.1093/jaoac/70.1.175.

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Abstract Bitter almond oil (benzaldehyde), a flavoring compound used in many foods, was isolated from apricot kernels; 2 synthetic benzaldehyde samples were obtained from commercial sources. All samples were analyzed for radiocarbon (l4C) content. The natural sample yielded a value consistent with its natural origin (approximately 116% of Modern Standard Activity), while the synthetic samples were devoid of 14C activity as expected for a petrochemical material. Implications for quality control of bitter almond oil are discussed

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16

Boutbaoucht, M., M. Najib, AG El Adib, et al. "Cyanide poisoning after bitter almond ingestion." Annals of Tropical Medicine and Public Health 6, no. 6 (2013): 679. http://dx.doi.org/10.4103/1755-6783.140262.

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17

Abou Rayya, Mahmoud Sami, Nabila Elbadawy Kaseem, and Thanaa Shaban Mohamed Mahmoud. "Comparative Vegetative, Nutritional and Anatomical Study of Two Almond Varieties Grafted on Bitter Almond and Nemaguard Peach Rootstocks." Journal of Agriculture and Crops, no. 74 (September 28, 2021): 140–48. http://dx.doi.org/10.32861/jac.74.140.148.

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A comparative study was conducted during the 2017/2018 and 2018/2019 growing seasons for Nonpareil and Ne Plus Ultra almond cvs grafted on Bitter almond and Nemaguard peach rootstocks at the Experimental Research Station of National Research Centre at Nubaria, El Behera governorate, Egypt. The comparison was evaluated through the grafting success percentage, vegetative growth, determination of some leaf mineral composition, as well as, the anatomical examination of scion/rootstock union zone and cross-section of leaves. The obtained results clarified that the grafting success percentage was si

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18

Spiegel-Roy, P., and S. A. Weinbaum. "Increasing productivity in sweet almond using selected clones of bitter almond." Euphytica 34, no. 1 (1985): 213–17. http://dx.doi.org/10.1007/bf00022883.

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19

Zakarya, Driss, Mohamed Yahiaoui, and Sou�d Fkih-Tetouani. "Structure-odour relations for bitter almond odorants." Journal of Physical Organic Chemistry 6, no. 11 (1993): 627–33. http://dx.doi.org/10.1002/poc.610061106.

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20

Mao, Xiaohui, Hailan Zhu, Zhong Zhao, and Xiuzhu Yu. "Corrosion Behavior of Bitter Almond Oil During Processing." European Journal of Lipid Science and Technology 121, no. 11 (2019): 1900210. http://dx.doi.org/10.1002/ejlt.201900210.

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21

Lydia and R. Surya. "Development of ready-to-drink almond milk coffee as a novel alternative of vegan food." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012083. http://dx.doi.org/10.1088/1755-1315/1241/1/012083.

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Abstract Coffee is a popular drink among the productive young generation. In consuming coffee, consumers often add cow’s milk to reduce the bitter and sour taste that is too strong in coffee. The high use of milk from animal sources causes an increase in the livestock sector accompanied by land and water use and global warming. This study aims to develop a plant-based ready-to-drink almond soy milk coffee drink with a quantitative approach in the form of Kano Model, Quality Function Deployment, and sensory test in the form of hedonic test and simple ranking test. Based on the results of the st

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22

Badran, Antar Mahmud, and Igor Yuryevich Savin. "Influence of salinity on vegetative growth and photosynthetic pigments of bitter almond rootstock." RUDN Journal of Agronomy and Animal Industries 14, no. 4 (2019): 319–28. http://dx.doi.org/10.22363/2312-797x-2019-14-4-319-328.

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Bitter almond rootstock is considered one of the most vital rootstocks for stone fruit species but it is classified as a plant sensitive to salinity. This experiment was carried out to study the effect of salt stress on vegetative growth and photosynthetic pigments of bitter almond rootstock as an attempt to sustain growth and increase its tolerance to high salt concentrations. However, the seeds were soaked in salt solution of NaCl as 1, 3, and 5 dsm-1 for 48 hours before stratification. After that, nuts were sown in perlite and treated with different saline solutions subsequently stratified

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23

Sánchez-Pérez, R., S. Pavan, R. Mazzeo, et al. "Mutation of a bHLH transcription factor allowed almond domestication." Science 364, no. 6445 (2019): 1095–98. http://dx.doi.org/10.1126/science.aav8197.

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Wild almond species accumulate the bitter and toxic cyanogenic diglucoside amygdalin. Almond domestication was enabled by the selection of genotypes harboring sweet kernels. We report the completion of the almond reference genome. Map-based cloning using an F1 population segregating for kernel taste led to the identification of a 46-kilobase gene cluster encoding five basic helix-loop-helix transcription factors, bHLH1 to bHLH5. Functional characterization demonstrated that bHLH2 controls transcription of the P450 monooxygenase–encoding genes PdCYP79D16 and PdCYP71AN24, which are involved in t

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24

Liu, Lei, Xiuzhu Yu, Zhong Zhao, Lirong Xu, and Rui Zhang. "Efficient salt-aided aqueous extraction of bitter almond oil." Journal of the Science of Food and Agriculture 97, no. 11 (2017): 3814–21. http://dx.doi.org/10.1002/jsfa.8245.

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25

Davis, Stephen F., Cathy A. Grover, Cynthia A. Erickson, Lynn A. Miller, and Julie A. Bowman. "Analyzing Aversiveness of Denatonium Saccharide and Quinine in Rats." Perceptual and Motor Skills 64, no. 3_suppl (1987): 1215–22. http://dx.doi.org/10.2466/pms.1987.64.3c.1215.

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Denatonium saccharide is reported to be the most bitter substance currently known. Two experiments comparing the suppressive capabilities of this compound and the more common bitter, quinine, are presented. Analysis indicated that rats preferred to consume denatonium rather than quinine when afforded a choice between the two. Exp. 2 also indicated that the pairing of quinine with vanilla and almond flavors resulted in subsequent refusal of these flavors. Pairing flavors with denatonium did not produce comparable refusals. Caution is expressed with regard to the use of denatonium saccharide as

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26

Nasirahmadi, Abozar, and Seyed-Hassan Miraei Ashtiani. "Bag-of-Feature model for sweet and bitter almond classification." Biosystems Engineering 156 (April 2017): 51–60. http://dx.doi.org/10.1016/j.biosystemseng.2017.01.008.

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27

Abd Aal, M. H. El, E. G. Gomaa, and H. A. Karara. "Bitter Almond, Plum and Mango Kernels as Sources of Lipids." Fett Wissenschaft Technologie/Fat Science Technology 89, no. 8 (1987): 304–6. http://dx.doi.org/10.1002/lipi.19870890803.

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28

Matskevych, V., I. Kimeichuk, O. Matskevych, and О. Shita. "World experience and prospects of hazelnut and almond breeding in Ukraine." Agrobìologìâ, no. 1(171) (June 24, 2022): 179–91. http://dx.doi.org/10.33245/2310-9270-2022-171-1-179-191.

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Hazelnuts and almonds are promising industrial crops that can diﬀerentiate the risks posed by climate change. Domestic almond varieties adapted to local conditions have been created in Ukraine, which require rapid propagation. Creating highly productive and disease-resistant varieties of hazelnuts also requires the reproduction of this crop in signifcant quantities. Of all the methods of vegetative propagation microclonal is the most promising one. Prior to introduction into aseptic culture, mother plants are grown in conditions that minimize endogenous accumulation in tissues of contaminants

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29

Gutiérrez Vázquez, AngelJosue, Lidia Buenrostro Torres, Daniel Reyna Rodríguez, and Tania Elizabeth Rogero Pasillas. "Estudio de factibilidad técnica para el establecimiento de un proceso industrial en la elaboración de grageas de almendra con chocolate amargo." Alimentación y Ciencia de los Alimentos 5, no. 5 (2024): 24–35. http://dx.doi.org/10.32870/rayca.v5i5.59.

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This article assumes that a cocoa producing company also manufactures chocolate dragees. In order to carry out a scale-up study of an industrial process in the production of almond dragees with bitter chocolate, a literature review was carried out on the technical development of the process, considering the necessary machinery and the physical and biochemical changes that occur in the production of the product. The literature on the market behavior of the chocolate industry was reviewed, as well as the raw materials necessary for the production of the dragee (sugar, cocoa and almonds). Underst

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30

Yilmaz, Mustafa, Mehmet Kalkan, and Hakan Demirbağ. "Seed characteristics of Amygdalus arabica in Adıyaman region of Turkey." Dendrobiology 84 (2020): 49–57. http://dx.doi.org/10.12657/denbio.084.005.

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Mountain almond (Amygdalus arabica) is a shrub with naturally distributing in Turkey, Iran, Iraq, Syria, Jordan and Saudi Arabia. A. arabica also known as bitter almond and can reach up to 2.5 m. The natural distribution of mountain almond is generally in the Southeast Region of Turkey. The present study carried out to determine the morphological and physiological characteristics of the seed of mountain almond. The seeds were collected from three different populations of A. arabica in Adıyaman. For different each populations seed weight, height, width, thickness, and 1000-seed weight were meas

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31

Atapour, Mehdi, and Hamid-Reza Kariminia. "Characterization and transesterification of Iranian bitter almond oil for biodiesel production." Applied Energy 88, no. 7 (2011): 2377–81. http://dx.doi.org/10.1016/j.apenergy.2011.01.014.

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32

Vadalà, Rossella, Vincenzo Nava, Vincenzo Lo Turco, et al. "Nutritional and Health Values of Tunisian Edible Oils from Less-Used Plant Sources." Agriculture 13, no. 5 (2023): 1096. http://dx.doi.org/10.3390/agriculture13051096.

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The reclaim of less-used plant sources is a novel approach to the growing demand for healthy and eco-friendly foods, and it constitutes a sustainable alternative to replace conventional food ingredients and sources of bioactives. In this work, a phytochemical profile in terms of mineral elements, total polyphenols, fatty acids, α-tocopherol, sterols, and squalene was realized for several commercial edible oils of bitter almond, pumpkin seed, apricot kernel, nigella, souchet, and wheat germ sourced in the Tunisian market. Wheat germ oil, which showed the most significant nutritional and healthy

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33

Chen, Jia, Lei Liu, Mengjun Li, Xiuzhu Yu, and Rui Zhang. "An Improved Method for Determination of Cyanide Content in Bitter Almond Oil." Journal of Oleo Science 67, no. 3 (2018): 289–94. http://dx.doi.org/10.5650/jos.ess17202.

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34

Geng, Huiling, Xinchi Yu, Ailin Lu, et al. "Extraction, Chemical Composition, and Antifungal Activity of Essential Oil of Bitter Almond." International Journal of Molecular Sciences 17, no. 9 (2016): 1421. http://dx.doi.org/10.3390/ijms17091421.

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35

Ramadan, Gehan, Mohamed ElDeep, and Ibrahim Ibrahim. "RESPONSE OF BITTER AND SWEET ALMOND TO SODIUM AZIDE AS CHEMICAL MUTAGENE." Sinai Journal of Applied Sciences 5, no. 1 (2016): 53–62. http://dx.doi.org/10.21608/sinjas.2016.78630.

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36

Al-Tikrity, Emaad T. B., Abdelrahman B. Fadhil, and Khalid K. Ibraheem. "Biodiesel production from bitter almond oil as new non-edible oil feedstock." Energy Sources, Part A: Recovery, Utilization, and Environmental Effects 39, no. 7 (2017): 649–56. http://dx.doi.org/10.1080/15567036.2016.1243172.

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37

Buchbauer, G., H. Kalchhauser, P. Wolschann, M. Yahiaoui, and D. Zakarya. "On the odour shift from bitter almond odour to cinnamic-floral notes." Monatshefte f�r Chemie Chemical Monthly 125, no. 10 (1994): 1091–99. http://dx.doi.org/10.1007/bf00811517.

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38

Atapour, Mehdi, and Hamid-Reza Kariminia. "Optimization of Biodiesel Production from Iranian Bitter Almond Oil Using Statistical Approach." Waste and Biomass Valorization 4, no. 3 (2013): 467–74. http://dx.doi.org/10.1007/s12649-013-9203-5.

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39

BUCHBAUER, G., H. KALCHHAUSER, P. WOLSCHANN, M. YAHIAOUI, and D. ZAKARYA. "ChemInform Abstract: Odor Shift from Bitter Almond. Odor to Cinnamic-Floral Notes." ChemInform 26, no. 13 (2010): no. http://dx.doi.org/10.1002/chin.199513299.

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40

Qin, Nan, Chao Chen, Najun Zhang, et al. "Bitter Almond Albumin ACE-Inhibitory Peptides: Purification, Screening, and Characterization In Silico, Action Mechanisms, Antihypertensive Effect In Vivo, and Stability." Molecules 28, no. 16 (2023): 6002. http://dx.doi.org/10.3390/molecules28166002.

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Almond expeller is an undeveloped reservoir of bioactive peptides. In the current study, a zinc ion ligand Arg-Pro-Pro-Ser-Glu-Asp-Glu-Asp-Gln-Glu (RPPSEDEDQE) offering a noncompetitive inhibitory effect on ACE (IC50: 205.50 μmol·L‒1) was identified from almond albumin hydrolysates via papain and thermolysin hydrolysis, subsequent chromatographic separation, and UPLC-Q-TOF-MS/MS analysis. Molecular docking simulated the binding modes of RPPSEDEDQE to ACE and showed the formation of hydrogen bonds between RPPSEDEDQE and seven active residues of ACE. Moreover, RPPSEDEDQE could bind to fifteen ac

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41

Yildirim, Adnan Nurhan, Fatma Akinci-Yildirim, Mehmet Polat, Bekir Şan, and Yılmaz Sesli. "Amygdalin Content in Kernels of Several Almond Cultivars Grown in Turkey." HortScience 49, no. 10 (2014): 1268–70. http://dx.doi.org/10.21273/hortsci.49.10.1268.

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Amygdalin is a bioactive compound used in the traditional treatment of some diseases, and it is toxic to humans and animals when it is consumed excessively. It is abundantly found in the kernels of almond cultivars, especially in bitter ones. In the study, the amygdalin contents of the kernels of 15 commercial almond cultivars (Prunus amygdalus L.) were determined by high-performance liquid chromatography (HPLC) for 2 consecutive years. The seeds of the cultivars were obtained from the Fruit Research Institute, Isparta, Turkey. Results indicated that amygdalin concentrations of the cultivars w

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HOSSEINI, Ebrahim, Hamid Reza MOZAFARI, Mohammad HOJJATOLESLAMY, and Esmat ROUSTA. "Influence of temperature, pH and salts on rheological properties of bitter almond gum." Food Science and Technology 37, no. 3 (2017): 437–43. http://dx.doi.org/10.1590/1678-457x.18116.

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Moradi, Chamran, Ebrahim Hosseini, and Esmat Rousta. "Bitter almond gum-fish gelatin conjugate coatings extend the storage of button mushrooms." Postharvest Biology and Technology 222 (April 2025): 113356. https://doi.org/10.1016/j.postharvbio.2024.113356.

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Zhang, Lingyan, Min Zhao, Jia Chen, Mengzhu Wang, and Xiuzhu Yu. "Reduction of cyanide content of bitter almond and its oil using different treatments." International Journal of Food Science & Technology 54, no. 11 (2019): 3083–90. http://dx.doi.org/10.1111/ijfs.14223.

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Hosseini, Ebrahim, Hamid Alinejad, and Esmat Rousta. "Functional characterizations of sodium caseinate conjugated with water-soluble bitter almond gum exudate." Carbohydrate Polymer Technologies and Applications 5 (June 2023): 100292. http://dx.doi.org/10.1016/j.carpta.2023.100292.

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Sanchez-Verlaan, Pascale, Thomas Geeraerts, Sophie Buys, et al. "An unusual cause of severe lactic acidosis: cyanide poisoning after bitter almond ingestion." Intensive Care Medicine 37, no. 1 (2010): 168–69. http://dx.doi.org/10.1007/s00134-010-2029-8.

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47

Siddiqui, Momina, and Wajeeha Begum. "Almond (Prunus amygdalus L.): A source of revitalizing health and its therapeutic application." Journal of Drug Delivery and Therapeutics 13, no. 11 (2023): 176–82. http://dx.doi.org/10.22270/jddt.v13i11.6296.

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Nature is the source of some exquisite food products, having a wondrous amalgam of beneficial bioactive compounds with diverse health effects, often unattainable in synthetic products. Almond is a one of the valuable health benefiting food, from the Rosaceae family, have long been known as a source of essential nutrients; nowadays, they are in demand as a healthy food with increasing popularity for the general population and producers. They are native to the region which extends from India to Persia; the almond tree had spread to east and west of its native region thousands of years before Chr

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Khamidov, O. J., H. M. Vapayev, S. I. Nazarov, Sh Boltaeva, and B. Sh Ganiyev. "Physico-chemical properties of calendula flower extract in bitter almond oil elemental composition and microbiological purity." E3S Web of Conferences 389 (2023): 03008. http://dx.doi.org/10.1051/e3sconf/202338903008.

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The study used bitter almonds (Amygdalus communis L. Varietas amara D.C.) obtained by cold pressing medicinal nails grown in Navoi region using oil (Calendula officinalis L.) - with the participation of flowers, the extraction process was carried out by maceration (in a ratio of 1:10). The resulting oil extract was studied by its elemental composition, chromatographic analysis of its fatty acids, microbiological purity, chemical and physical constants.

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Timur Taşhan, Sermin, and Ayşe Kafkasli. "The effect of bitter almond oil and massaging on striae gravidarum in primiparaous women." Journal of Clinical Nursing 21, no. 11-12 (2012): 1570–76. http://dx.doi.org/10.1111/j.1365-2702.2012.04087.x.

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El Bernoussi, Sara, Ihssan Boujemaa, Hicham Harhar, Walid Belmaghraoui, Bertrand Matthäus, and Mohamed Tabyaoui. "Evaluation of oxidative stability of sweet and bitter almond oils under accelerated storage conditions." Journal of Stored Products Research 88 (September 2020): 101662. http://dx.doi.org/10.1016/j.jspr.2020.101662.

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