Cyanogenic glucosides in plant-based foods: Occurrence, detection methods, and detoxification strategies - A comprehensive review

Cyanogenic glucosides are bioactive compounds widely present in diverse plant-based foods, serving pivotal roles in storage and transport within plant systems. They possess inherent defensive properties against pathogens and herbivores, safeguarding plants from potential harm and decay. These compounds manifest in various forms, such as amygdalin, linamarin, taxiphyllin, dhurrin, lotaustralin, prunasin, linostatin, neolinostatin, triglochinin, and epilotaustralin, with variations in their distribution and concentration across plant species. However, converting cyanogenic glucosides into hydrogen cyanide (HCN) poses a dual concern. Firstly, it can lead to toxicity when ingested, and secondly, it interferes with the absorption of essential nutrients in the human body. This comprehensive review aims to elucidate the synthesis of cyanogenic glucosides in plant-based food products and plant systems. It also provides an in-depth analysis of various efficient detection methods. Furthermore, it explores a spectrum of strategies employed to mitigate the impact of cyanogenic glucosides in plant-based foods. These encompass soaking, crushing, grating, boiling, drying, autoclaving, ultrasound-assisted detoxification, and enzymatic-treated detoxification, with each method thoroughly examined for its effectiveness. This review aims to provide valuable insights into cyanogenic glucosides, from their origin and detection to the various detoxification approaches employed, ultimately promoting safer and informed dietary choices.