Amygdalin is the principal cyanogenic glycoside present in the seeds, pits, and vegetative parts of stone fruits belonging to the genus Prunus (cherries, plums, peaches, apricots, and bitter almonds).
Upon mastication or enzymatic hydrolysis by $\beta$-glucosidases and mandelonitrile lyase, amygdalin releases toxic hydrocyanic acid ($HCN$), benzaldehyde, and glucose.
Other Antinutritional Factors:
Linamarin: Cyanogenic glycoside of cassava (Manihot esculenta) and flax/linseed.
Dhurrin: Cyanogenic glycoside of sorghum (Sorghum bicolor).
Phorbol esters: Toxic diterpenes of Jatropha curcas.
Correct option: (3) Amygdalin
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Q.2
Animal Nutrition- ICAR JRF/SRF 2024 (Q.114)
MCQ (Single Correct)+4−1
Naturally occurring cyanogenetic glycosides present in white clovers is
White clover (Trifolium repens) naturally contains two structurally related cyanogenic glucosides: Lotaustralin (derived from isoleucine) and Linamarin (derived from valine).
Lotaustralin constitutes approximately $80\%$ of total cyanogenic glycosides in polymorphic white clover cultivars.
Other Plant Glycosides:
Dhurrin: Present in sorghum (Sorghum bicolor).
Vicianin: Found in vetch seeds (Vicia sativa).
Correct option: (3) Lotaustralin
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