Detoxification of botanical foodstuffs

Details Detoxification of botanical foodstuffs Detoxification of botanical foodstuffs

1978-10-12

1980-06-24

Kellogg, Arthur D.

Food or edible material: processes, compositions, and products

Contacting food in liquid or solid state with exteriorly...

Applied material contains nitrogen compound or contains...

426622, 426629, 426630, 426635, A23B 900

Patent

active

042095395

ABSTRACT:
Cyano (--CN) groups or radicals in natural food products contribute to toxicity of the food in animals and humans. It is desirable to remove such cyano groups from food materials. This can be done by treating such food products with aqueous ammoniacal hydrogen peroxide, which converts the cyano groups to innocuous amide (--COCH.sub.2) or other groups or radicals. This treatment can be conducted at ambient temperatures (0.degree. to 50.degree. C.) and is extremely fast compared to ammonia alone or hydrogen peroxide alone, the latter being ineffective.

REFERENCES:
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C. A. Elliger, A. C. Waiss & R. E. Lundin, J. Chem. Soc., Perk. Trans., I(19):2209 (1973).
A. N. Booth, C. A. Elliger & A. C. Waiss, Life Sci., 15:1115 (1974).
B. Radziszewski; Ber., 17:1289 (1884).
J. V. Murray & J. B. Cloke, J. Am. Chem. Soc., 56:2749 (1934).
K. B. Wiberg, J. Am. Chem. Soc., 77:2519 (1955).
K. B. Wiberg, J. Am. Chem. Soc., 75:3961 (1953).
G. B. Payne & P. H. Williams, J. Org. Chem.; 26:651 (1961).

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