Determination of free hydrocyanic acid in fruit brandies produced under industrial and homemade condition

Fruit brandy is a traditional alcoholic drink in the Republic of N.
Macedonia, but also in other Balkan countries. The presence of free
hydrocyanic acid in fruit brandies is a significant due to its toxicological
effects on human health. HCN is a natural byproduct of fermentation and
distillation processes, especially in fruit brandies produced from stone
fruits (apples, cherries, plums) that contain cyanogenic glycosides. The
determination of free hydrocyanic acid levels in fruit brandies is crucial for
ensuring consumer safety and compliance with regulatory standards. In
this study, the content of free hydrocyanic acid was determined in 10
homemade samples of fruit brandies and 10 samples of fruit brandies
produced in industrial conditions (rectification column) in order to
determine safety for consumption. The free HCN content was determined
spectrophotometrically using a pyridine-pyrazolon reagent. From the
obtained results it can be observed that the content of free hydrocyanic
acid depends on the type of fruit (stone fruit or seed fruit), the type of
fermentation, the contact time between the seed and the pulp during the
fermentation as well as the distillation process (Balcerek & Szopa, 2012).