Comprehensive approaches for mitigation of total cyanide in Maesil (Prunus mume) syrup: a stone fruit-derived product

The East Asian fruit Maesil (Prunus mume) is primarily consumed as a sugar extract in South Korea. This stone fruit-derived product contains various forms of potentially toxic cyanide compounds. This study evaluated manufacturing conditions for reducing total cyanide in Maesil syrup. Total cyanide, cyanohydrin, and free cyanide were quantified using validated HPLC–DAD and distillation methods. Statistical analysis through multi-way analysis of variance demonstrated that seed removal was the most effective intervention, achieving a 91.7% reduction in total cyanide levels (F-value = 22,643). Additional reductions in total cyanide were achieved using yellow Maesil (72.7%), isomaltooligosaccharide substitution (22.3%), liquid separation (25.0%), and heat treatment (21.9%). Although ultrasonication did not reduce total cyanide under the present conditions, the combined processing steps decreased acute cyanide toxicity, as indicated by hazard index values below 1, supporting practical applications for improving the safety of Maesil syrup.