Almond, Prunus dulcis,history,nutritional analysis and common benefit uses?
Article Content:
- .Basic Botanical Info of Apricot.
- .Apricot Botanical Description.
- .Almond History.
- .Phytochemicals and Constituents of Almond.
- .Apricot Cultivation and Daily Uses.
- .Nutrition Benefit of Almonds.
- .Research Update:Almond and Apricot Kernel.
Phytochemicals and Constituents of Almond.
Constituents and Phytochemicals of Sweet Almond:
There are numerous varieties of the Sweet Almond in commerce, the chief being: (1) the Jordan Almonds, the finest and best of the Sweet variety. These, notwithstanding their Oriental name (derived really from the French jardin), we receive from Malaga, imported without their shells. They are distinguished from all other Almonds by their large size, narrow, elongated shape and thin skin; (2) Valentia Almonds, which are broader and shorter than the Jordan variety, with a thicker dusty brown, scurfy skin, usually imported in their shell, and sometimes called in consequence, 'Shell Almonds'; (3) and (4) Sicilian and Barbary Almonds, which closely resemble the Valentia Almonds but are rather smaller and of an inferior quality. They occasionally contain an admixture of Bitter Almonds.
The annual import of Sweet Almonds into this country is normally over 500 tons.Sweet Almonds have a bland taste, and the white emulsion formed when they are bruised with water is characterized by no marked odour, the seeds being thus distinguished from Bitter Almonds.
Constituents and Phytochemicals of Bitter Almond:
The Bitter Almond differs from the Sweet Almond in containing a colourless, crystalline glucoside, Amygdalin, of which the Sweet are entirely destitute. This substance is left in the cake obtained after the oil has been expressed, and can be extracted from it by digestion with alcohol. Many other Rosaceous plants contain Amygdalin, such as the peach, apricot, plum, etc., not only in the seed, but also in the young shoots and flower-buds.
The Bitter Almond seed contains a ferment Emulsin, which in presence of water acts on the soluble glucoside Amygdalin yielding glucose, prussic acid and the essential oil of Bitter Almonds, or Benzaldehyde, which is not used in medicine. Bitter Almonds yield from 6 to 8 per cent of Prussic Acid. About 5 lb. of the seeds yield on the average half an ounce of the essential oil.
The term 'prussic acid' owes its origin to the fact of its having been first obtained from Prussian blue. This acid is contained in small quantities in the leaves and seeds of some of our commonest fruits, especially in applepips. While it is a valuable remedy for some diseases, it is a deadly poison and its action is extremely rapid.
The leaves of the Cherry-laurel (Prunus lauro-cerasus) owe their activity to the prussic acid they contain. The laurel water made by distillation is a dangerous poison, and is so variable in strength, that it is unsuited for administration as a medicinal agent. Several fatal cases have occurred from its injudicious use.
The once famous 'Macassor Oil' consisted chiefly of Oil of Almonds, coloured red with Alkanet root, and scented with Oil of Cassia.
This essential volatile oil of Bitter Almonds, under the name of 'Almond flavouring' and 'Spirit of Almonds,' is used in confectionery and as a culinary flavouring, but on account of its poisonous nature, great care ought to be exercised in its use, and for the same reason, Bitter Almonds and ratifia biscuits and Marchpane (made largely of Bitter Almonds) should be eaten sparingly.
Bitter Almonds and their poisonous properties were well known to the ancients, who used them in intermittent fevers and as a vermifuge, and they were also employed by them, and in the Middle Ages as an aperient and diuretic, and as a cure for hydrophobia, but from the uncertainty of their operation and the risk attending it, we seldom see them administered now. Taken freely in substance they occasion sickness and vomiting, and to dogs, birds and some other animals, they are poisonous. A simple water, strongly impregnated by distillation with the volatile oil, will cause giddiness, headache and dimness of sight, and has been found also poisonous to animals, and there are instances of cordial spirits flavoured by them being poisonous to man.
Of the several varieties under which they exist, none in size and form resembles the long, sweet Jordan Almond, and it is to avoid Bitter Almonds being used instead of Sweet that the British Pharmacopoeia directs that Jordan Almonds alone shall be employed when Sweet Almonds are used medicinally.
Constituents of Almond Oil:
Almond oil is a clear, pale yellow, odourless liquid, with a bland, nutty taste. It consists chiefly of Olein, with a small proportion of the Glyceride of Linolic Acid and other Glycerides, but contains no Stearin. It is thus very similar in composition to Olive Oil (for which it may be used as a pleasant substitute), but it is devoid of Chlorophyll, and usually contains a somewhat larger proportion of Olein than Olive Oil.
It is used in trade, as well as medicinally, being most valuable as a lubricant for the delicate works of watches, and is much employed as an ingredient in toilet soap, for its softening action on the skin. It forms a good remedy for chapped hands.
Bitter almonds (and other seeds of the rose family) contain amygdalin, a so-called cyanogenic glycoside. When the almonds are damaged (chewed), the amygdalin is enzymatically hydrolyzed to benzaldehyde, deadly hydrogen cyanide, and the disaccharide beta-gentiobiose. It is claimed that about 20 almonds are the lethal dose in adults, but you can't possibly eat (chew) even a single almond. The chokingly powerful benzaldehyde flavour and the stunning of the tongue by hydrogen cyanide make you spit it out at once! Oil of bitter almond was formerly used as a flavour, e.g. in marzipan, but has now been completely replaced by synthetic benzaldehyde.
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1.Almond, Prunus dulcis,history,nutritional analysis and common benefit uses?
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