Cyanogenic glycosides occur in a wide range of plant species. The potential toxicity of
cyanogenic glycosides arises from enzymatic degradation to produce
hydrogen cyanide, which may result in acute
cyanide poisoning and has also been implicated in the aetiology of several
chronic diseases. One hundred retail foods were sampled and analysed for the presence of total
hydrocyanic acid using an
acid hydrolysis-isonicotinic/
barbituric acid colourimetric method. Food samples included cassava, bamboo shoots, almonds and almond products, pome fruit products, flaxseed/linseed, stone fruit products, lima beans, and various seeds and miscellaneous products, including taro leaves, passion fruit, spinach and canned stuffed vine leaves. The concentrations of total
hydrocyanic acid (the
hydrocyanic acid equivalents of all cyanogenic compounds) found were consistent with or lower than concentrations reported in the scientific literature. Linseed/flaxseed contained the highest concentrations of total
hydrocyanic acid of any of the analysed foods (91-178 mg kg(-1)). Linseed-containing breads were found to contain total
hydrocyanic acid at concentrations expected from their linseed content, indicating little impact of processing on the total
hydrocyanic acid content. Simulation modelling was used to assess the risk due to the total
hydrocyanic acid in fruit juice and linseed-containing bread.