What are the chemical change behinds the vegetables we use every day?
THE CHEMISTRY OF GINGER
The ginger flavor has come from zingiberene. The pungency of fresh ginger comes from gingerol. The ginger is cook gingerol converted to Zingerone. It is less pungent. . The number of the compound in ginger is bioactive. SHOGAOL has an anti-coughing effect. .Gingerol has anti-inflammatory&analgestis properties. The 6-gingerol has inhibited the production of new blood vessels, making it useful in treating tumors. Ginger has more effective than a placebo for treating nausea during pregnancy & chemotherapy.
THE CHEMISTRY OF TOMATO
Green tomatoes are so colored because of the presence of chlorophyll. As they ripen, the pigment LYCOPENE develops. This compound absorbs Light throughout the visible light spectrum, except the red color portion so that the tomato will appear red. It absorbs the most visible light due to its highly conjugated structure; that is to say; it has many alternating double and single bonds .chilling damages cell membranes in tomatoes. It inhibits enzyme activity .3- HEXENOL significant volatile compound in tomatoes.GENERAL is contributed to the sweetness of the tomato.
THE CHEMISTRY OF ONION
The thiosulfinates are the primary flavor and odor-producing Molecule in an onion. These compounds are not present in the intact bulbs but are formed via enzymatic reaction from sulfur amino acid. ALLICIN is one of these compounds which quickly turn break down to form other sulfur-containing compounds. When the onion was sliced, it releases a class of enzymes, alliinase. It is breakdown aminoacid sulfoxide.1-propensulfenic acid is Converted to syn-propanediol S-oxide. Production of this gas peaks 30 seconds after the mechanical change of onion. It stimulates the sensory neuron in the eye, causing a stinging sensation.
THE CHEMISTRY OF CORIANDER
A range of aldehyde compounds is largely responsible for the aroma of coriander leaves. The aldehyde is present in 9-10 carbon. Other major constituents of the leaves are 2-DECANOIC ACID, known as capric acid, and octadecenoic acid. The aldehyde is only responsible for soapy taste. Scientists have discovered that the taste of coriander may be affected by a genetic factor. Crushing coriander leaves may Lead to a faster breakdown of aldehyde, diminishing the soapy taste.
THE CHEMISTRY OF CHILLY
The spiciness of chilies is due to the Presence of capsaicinoid. The two compounds are the main Capsaicinoids in chili pepper. They are capsaicin& Dihydrocapsaicin. They cause a burning sensation when they come Into contact with mucous membrane due to interaction With pain & heat-sensing neutron. Capsaicin is used in pepper spray. It may be capable of killing lung cancer cells. It is toxic in large quantities. It acts as an anti-inflammatory, antibacterial activity
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THE CHEMISTRY OF GLOVES
The aroma of cloves is partly affected by eugenol, But minor products, methyl salicylate & 2-heptanone, are significant contributors. This has an anesthetic effect. The essential oil of cloves is often used to remedy a toothache (dental pain), Mainly eugenol. Eugenol has antiseptic &anti-inflammatory properties Dueto ability to inhibit the movement of sodium ions in peripheral nerves. It has anti-fungal& antibacterial agents. Eugenols can also have toxic effects. It can damage the Liver& respiratory system
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THE CHEMISTRY OF STRAWBERRY
More than 350 chemicals are present in strawberries. The Ripening process in strawberries is controlled by auxin. Strawberries get their color from ANTHOCYANIN. The Compound comes from the addition of a molecule called Cyanidin to sugar. The major anthocyanin present in strawberries is PELARGONIDIN 3-GLUCOSIDE. The aroma of strawberries is only dependent on two molecules .theyare FURANEOL, METHOXYFURANEOL. The perfumes have only furaneol.
THE CHEMISTRY OF AUBERGINES
The purple color of aubergines comes from anthocyanin pigment. The main anthocyanin present is nasunin. It is present as a mix of the cis and trans isomer. Trans is more stable in cis. Aubergines have a spongy texture caused by many tiny air pockets between cells...Phenolic compounds cause the bitter flavor of aubergines. These compound also explain their browning when cut. Cutting releases polyphenol oxidizes enzymes from cells.
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