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Article

Isomerization and Stabilization of Amygdalin from Peach Kernels

by
Decai Zhang
,
Jianfen Ye
,
Yu Song
,
Yingying Wei
,
Shu Jiang
,
Yi Chen
and
Xingfeng Shao
*
College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo 315800, China
*
Author to whom correspondence should be addressed.
Molecules 2023, 28(11), 4550; https://doi.org/10.3390/molecules28114550
Submission received: 6 May 2023 / Revised: 28 May 2023 / Accepted: 30 May 2023 / Published: 5 June 2023
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Abstract

In this study, isomerization conditions, cytotoxic activity, and stabilization of amygdalin from peach kernels were analyzed. Temperatures greater than 40 °C and pHs above 9.0 resulted in a quickly increasing isomer ratio (L-amygdalin/D-amygdalin). At acidic pHs, isomerization was significantly inhibited, even at high temperature. Ethanol inhibited isomerization; the isomer rate decreased with the ethanol concentration increasing. The growth-inhibitory effect on HepG2 cells of D-amygdalin was diminished as the isomer ratio increased, indicating that isomerization reduces the pharmacological activity of D-amygdalin. Extracting amygdalin from peach kernels by ultrasonic power at 432 W and 40 °C in 80% ethanol resulted in a 1.76% yield of amygdalin with a 0.04 isomer ratio. Hydrogel beads prepared by 2% sodium alginate successfully encapsulated the amygdalin, and its encapsulation efficiency and drug loading rate reached 85.93% and 19.21%, respectively. The thermal stability of amygdalin encapsulated in hydrogel beads was significantly improved and reached a slow-release effect in in vitro digestion. This study provides guidance for the processing and storage of amygdalin.
Keywords: amygdalin; isomerization; HepG2 cells; peach kernels; hydrogel beads amygdalin; isomerization; HepG2 cells; peach kernels; hydrogel beads

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MDPI and ACS Style

Zhang, D.; Ye, J.; Song, Y.; Wei, Y.; Jiang, S.; Chen, Y.; Shao, X. Isomerization and Stabilization of Amygdalin from Peach Kernels. Molecules 2023, 28, 4550. https://doi.org/10.3390/molecules28114550

AMA Style

Zhang D, Ye J, Song Y, Wei Y, Jiang S, Chen Y, Shao X. Isomerization and Stabilization of Amygdalin from Peach Kernels. Molecules. 2023; 28(11):4550. https://doi.org/10.3390/molecules28114550

Chicago/Turabian Style

Zhang, Decai, Jianfen Ye, Yu Song, Yingying Wei, Shu Jiang, Yi Chen, and Xingfeng Shao. 2023. "Isomerization and Stabilization of Amygdalin from Peach Kernels" Molecules 28, no. 11: 4550. https://doi.org/10.3390/molecules28114550

APA Style

Zhang, D., Ye, J., Song, Y., Wei, Y., Jiang, S., Chen, Y., & Shao, X. (2023). Isomerization and Stabilization of Amygdalin from Peach Kernels. Molecules, 28(11), 4550. https://doi.org/10.3390/molecules28114550

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