Survey of domestic Korean households on the manufacturing and use of stone fruit syrups

Cyanogenic glycosides, abundant in stone fruit seeds, are enzymatically degraded into cytotoxic hydrogen cyanide. Stone fruit syrup, especially Maesil syrup mainly produced and consumed in South Korean households, may contain cyanogenic glycosides, particularly amygdalin. In this study, 2,250 South Korean women aged 30-69 were surveyed regarding manufacturing and use of stone fruit syrups. Prevailing manufacturing practices for Maesil syrup involve a 50:50 blend of sugar and fruit, specifically hard blue Maesil from Korean southern regions. Notably, seeds are typically not removed. The process includes soaking of 3 months, followed by ripening for 1-3 months, and storage at room temperature. Raising awareness regarding potential hazards of cyanide is crucial due to the prevailing lack of knowledge. It is imperative to disseminate information about risks of cyanide and well-structured strategies to minimize its presence. The survey results provide foundational data for research to establish conditions for effective cyanides removal from fruit syrup.