2-hydroxy-2-methylpropionitrile

Monitoring data

Administrative data

Endpoint:

monitoring data

Type of information:

experimental study

Adequacy of study:

key study

Study period:

late September - October 1997

Reliability:

2 (reliable with restrictions)

Rationale for reliability incl. deficiencies:

other: reliable with restrictions as the analytical method is not reported

Data source

Reference

Reference Type:

publication

Title:

Cyanogens in Cassava Flour and Roots and Urinary Thiocyanate Concentration in Mozambique

Author:

Ernesto M, Cardoso AP, Cliff J, Bradbury H

Year:

2000

Bibliographic source:

Journal of food composition and analysis 13, 1-12

Materials and methods

Principles of method if other than guideline:

Method of Bradbury et al. (1999).

GLP compliance:

not specified

Type of measurement:

background concentration

Media:

food

Test material

Test material information

Constituent 1

Reference substance name:

2-hydroxy-2-methylpropionitrile

EC Number:

200-909-4

EC Name:

2-hydroxy-2-methylpropionitrile

Cas Number:

75-86-5

Molecular formula:

C4H7NO

IUPAC Name:

2-hydroxy-2-methylpropanenitrile

Study design

Details on sampling:

- Geographic coordinates Napula city, Nametil town (Nampula Province), Mosambique
- Known emission sources near sampling site: No
- Period of sampling: late September - October 1997
- Sampling: Cassava (Maniok) flour was sampled at the end of the cassava harvest and the dry season (late September-October).
- Sample storage before analysis: No data

Results and discussion

Concentration

Country:

Mozambique

Location:

Napula city, Nametil town, Mosambique

Substance or metabolite:

other: available cyanogen (acetone cyanohydrin + HCN/CN-)

Conc.:

13 - 17 ppm

Remarks on result:

other: S.D.: 9 - 12

Details on results:

The amount of available cyanogen (acetone cyanohydrin + HCN/CN-) and partially available cyanogen (linamarin) was determined for 37 samples of cassava flour. There was no correlation between the amounts of available cyanogen and partially available cyanogen.

Any other information on results incl. tables

Table 1: Available cyanogen (acetone cyanohydrin +HCN/CN ^-)  in cassava flour from Nampula Province

Source of flour	No. of samples	acetone cyanohydrin +HCN/CN - [ppm]	S.D.
Nampula City, Belenses market	12	18	9
Nametil town	25	17	12

Applicant's summary and conclusion

Conclusions:

Acetone cyanohydrin + HCN/CN – was found as a degradation product of naturally occurring cyanogenic glucoside linamarin in cassava (maniok) flour at concentrations of 13 – 17 ppm.

Executive summary:

Cassava plants produce the cyanogenic glucoside Linamarin and there are large amounts present in the leaves and the root cortex (skin layer) and generally smaller amounts in the root parenchyma. Many cassava products are produced from the root parenchyma. The total amount of cyanogens present in cassava products include linamarin and its two cyanogen breakdown products, viz. acetone cyanohydrin and cyanide (CN^-/HCN). Acetone cyanohydrin +HCN/CN- is completely broken down to cyanide in the alkaline conditions of the gut, whereas Linamarin is incompletely broken down due to its greater chemical stability and the absence in the body of an enzyme such as linamarase to catalyse its hydrolytic hreakdown. Acetone cyanohydrin + HCN/CN^- is therefore called available cyanogen and linamarin is called partially available cyanogen, Samples were analysed for total cyanogens and for (acetone cyanohydrin + HCN/CN^-) by the method of Bradbury et al. (1999) (not reported). Acetone cyanohydrin +HCN/CN - was found in Cassava fluor at concentrations of 13 to 17 ppm.