Editing Amygdalin (section)

==Sources==
Amygdalin is contained in ''[[Rosaceae]]'' plants <ref>{{Cite journal|last1= Zhao|first1=Yu ying|location= [[Yangtze University]]|url=https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=6381a414dc9d91d32f4fad5f4ad4cbfba8bda1ab= |date=2012|title=Amygdalin content in four stone fruit species at different developmental stages|journal=[[ScienceAsia]]|volume=38|issue=2 |page=218 |doi=10.2306/scienceasia1513-1874.2012.38.218|issn=|publication-date= 27 February 2012 }}</ref> [[drupe|stone fruit]] kernels, such as [[almond]]s, [[apricot]] (14&nbsp;g/kg), [[peach]] (6.8&nbsp;g/kg), and [[plum]] (4–17.5&nbsp;g/kg depending on variety), and also in the seeds of the [[apple]] (3&nbsp;g/kg).<ref>{{cite journal | vauthors = Bolarinwa IF, Orfila C, Morgan MR | title = Amygdalin content of seeds, kernels and food products commercially-available in the UK | journal = Food Chemistry | volume = 152 | pages = 133–139 | date = 2014 | pmid = 24444917 | doi = 10.1016/j.foodchem.2013.11.002 | url = http://eprints.whiterose.ac.uk/83873/2/Bolarinwa.pdf | url-status = live | archive-url = https://ghostarchive.org/archive/20221009/http://eprints.whiterose.ac.uk/83873/2/Bolarinwa.pdf | archive-date = 9 October 2022 }}</ref>  In one study, bitter almond amygdalin concentrations ranged from 33 to 54&nbsp;g/kg depending on variety; semibitter varieties averaged 1&nbsp;g/kg and sweet varieties averaged 0.063&nbsp;g/kg with significant variability based on variety and growing region.<ref name="LeeZhang2013">{{cite journal | vauthors = Lee J, Zhang G, Wood E, Rogel Castillo C, Mitchell AE | title = Quantification of amygdalin in nonbitter, semibitter, and bitter almonds (Prunus dulcis) by UHPLC-(ESI)QqQ MS/MS | journal = Journal of Agricultural and Food Chemistry | volume = 61 | issue = 32 | pages = 7754–7759 | date = August 2013 | pmid = 23862656 | doi = 10.1021/jf402295u | bibcode = 2013JAFC...61.7754L | s2cid = 22497338 | url = https://escholarship.org/uc/item/9dw6c0v6 }}</ref>