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).