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Sinalbin
Sinalbin is a glucosinolate found in the seeds of white mustard, ''Sinapis alba'', and in many wild plant species. In contrast to mustard from black mustard (''Brassica nigra'') seeds which contain sinigrin, mustard from white mustard seeds has only a weakly pungent taste. Sinalbin is metabolised to form the mustard oil 4-hydroxybenzyl isothiocyanate by the enzyme myrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to 4-hydroxybenzyl alcohol and a thiocyanate ion, which are not pungent. The half-life of the isothiocyanate depends on the pH of the solution – the longest time is 321 minutes at pH 3, and the shortest is 6 minutes at pH 6.5. Glucobrassicin Glucobrassicin is a type of glucosinolate that can be found in almost all cruciferous plants, such as cabbages, broccoli, mustards, and woad. As for other glucosinolates, degradation by the enzyme myrosinase is expected to produce an isothiocyana ... is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucosinolate
Glucosinolates are natural components of many pungent plants such as mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases, and impart a characteristic bitter flavor property to cruciferous vegetables. Plants with glucosinolates Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales. Ordered in the Brassicales are for example the economically important family Brassicaceae as well as Capparaceae and Caricaceae. Outside of the Brassicales, the genera ''Drypetes'' and ''Putranjiva'' in the family Putranjivaceae, are the only other known occurrence of glucosinolates. Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, horseradish, capers, and radishes wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinapis Alba
White mustard (''Sinapis alba'') is an annual plant of the family Brassicaceae. It is sometimes also referred to as ''Brassica alba'' or ''B. hirta''. Grown for its seeds, used to make the condiment mustard, as fodder crop, or as a green manure, it is now widespread worldwide, although it probably originated in the Mediterranean region. Description White mustard is an annual, growing to high with stalkless pinnate leaves, similar to ''Sinapis arvensis''. Distribution Most common in Europe, North Africa, the Middle East and Central Asia, it can be found worldwide. It has been found as far north as Greenland, and naturalized throughout Great Britain and Ireland. Culinary uses The yellow flowers of the plant produce glabrous or sparsely bristled seed pods. Each fruit (silique) contains roughly a half dozen seeds. The plants are harvested for their seeds just prior to the seed pods becoming ripe and bursting open (dehiscing). White mustard seeds are hard spheroid seeds, usually ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sinigrin
Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the family Brassicaceae such as Brussels sprouts, broccoli, and the seeds of black mustard (''Brassica nigra''). Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. Seeds of white mustard, ''Sinapis alba'', will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin. The chemical name of sinigrin is allylglucosinolate or 2-propenylglucosinolate. Sinigrin stereochemical configuration on the C=N double bond was for a time uncertain, and has been resolved by X-ray crystallography in 1963 to be the ''Z'' (or ''syn'') isomer. Singrin is also known to be allelopathic. See also * Allyl isothiocyanate * Gluconasturtiin * List of phytochemicals in food While there is ample evide ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucosinolates
Glucosinolates are natural components of many pungency, pungent plants such as mustard plant, mustard, cabbage, and horseradish. The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and Plant disease resistance, diseases, and impart a characteristic bitter (taste), bitter flavor property to cruciferous vegetables. Plants with glucosinolates Glucosinolates occur as secondary metabolites of almost all plants of the order (biology), order Brassicales. Ordered in the Brassicales are for example the economically important family Brassicaceae as well as Capparaceae and Caricaceae. Outside of the Brassicales, the genus, genera ''Drypetes'' and ''Putranjiva'' in the family Putranjivaceae, are the only other known occurrence of glucosinolates. Glucosinolates occur in various edible plants such as cabbage (white cabbage, Chines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Nigra
''Brassica nigra'', or black mustard, is an annual plant cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. It is native to tropical regions of North Africa, temperate regions of Europe, and parts of Asia. Description It is an upright plant, with large stalked leaves. They are covered with hairs or bristles at the base, but on the stem smoother. It can reach up to tall in moist fertile soil. It blooms in summer, from May (in the UK) onwards. The flowers have four yellow petals, which are twice as long as the sepals. Each stem has around four flowers at the top, forming a ring around the stem. Later, the plant forms long seed pods, that contain four rounded seeds. Taxonomy It was formally described by Karl Koch in "Deutschl. Fl." (or Deutschlands Flora) ed.3 on page 713 in 1833. This was based on a description by the Swedish botanist Carl Linnaeus. The Latin specific epithet ''nigra'' is derived from the Latin word for black. This is due to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungent
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard (condiment), mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp Olfaction, smell or Flavor (taste), flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace (spice), mace, and clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isothiocyanate
In organic chemistry, isothiocyanate is the functional group , formed by substituting the oxygen in the isocyanate group with a sulfur. Many natural isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. These natural isothiocyanates, such as allyl isothiocyanate, are also known as mustard oils. An artificial isothiocyanate, phenyl isothiocyanate, is used for amino acid sequencing in the Edman degradation. Cruciferous vegetables, such as bok choy, broccoli, cabbage, cauliflower, kale, and others, are rich sources of glucosinolate precursors of isothiocyanates. Although there has been some basic research on how isothiocyanates might exert biological effects ''in vivo'', there is no high-quality evidence to date for its efficacy against human diseases. Structure Typical bond angles for and linkages in aryl isothiocyanates are 165° and 177°, respectively. The and distances are 117 and 158 pms. Synthesis and reactions Isothiocy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myrosinase
Myrosinase (, ''thioglucoside glucohydrolase'', ''sinigrinase'', and ''sinigrase'') is a family of enzymes involved in plant defense against herbivores, specifically the mustard oil bomb. The three-dimensional structure has been elucidated and is available in the PDB (see links in the infobox). A member of the glycoside hydrolase family, myrosinase possesses several similarities with the more ubiquitous O-glycosidases. However, myrosinase is the only known enzyme found in nature that can cleave a thio-linked glucose. Its known biological function is to catalyze the hydrolysis of a class of compounds called glucosinolates. Myrosinase activity Myrosinase is regarded as a defense-related enzyme and is capable of hydrolyzing glucosinolates into various compounds, some of which are toxic. Mechanism Myrosinase catalyzes the chemical reaction :a thioglucoside + H2O \rightleftharpoons a sugar + a thiol Thus, the two substrates of this enzyme are thioglucoside and H2O, whereas it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
4-hydroxybenzyl Alcohol
Gastrodigenin is a phenolic compound found in the rhizome of ''Gastrodia elata''. Gastrodin is the glucoside A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was o ... of gastrodigenin. See also * Habenariol, a phenolic compound found in the semi aquatic orchid Habenaria repens References Natural phenols diols Gastrodia Perfume ingredients {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thiocyanate Ion
Thiocyanate (also known as rhodanide) is the anion . It is the conjugate base of thiocyanic acid. Common derivatives include the colourless salts potassium thiocyanate and sodium thiocyanate. Mercury(II) thiocyanate was formerly used in pyrotechnics. Thiocyanate is analogous to the cyanate ion, , wherein oxygen is replaced by sulfur. is one of the pseudohalides, due to the similarity of its reactions to that of halide ions. Thiocyanate used to be known as rhodanide (from a Greek word for rose) because of the red colour of its complexes with iron. Thiocyanate is produced by the reaction of elemental sulfur or thiosulfate with cyanide: : 8 CN- + S8 -> 8 SCN- : CN- + S2O3^2- -> SCN- + SO3^2- The second reaction is catalyzed by thiosulfate sulfurtransferase, a hepatic mitochondrial enzyme, and by other sulfur transferases, which together are responsible for around 80% of cyanide metabolism in the body. Biological chemistry of thiocyanate in medicine Thiocyanate is known to be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucobrassicin
Glucobrassicin is a type of glucosinolate that can be found in almost all cruciferous plants, such as cabbages, broccoli, mustards, and woad. As for other glucosinolates, degradation by the enzyme myrosinase is expected to produce an isothiocyanate, indol-3-ylmethylisothiocyanate. However, this specific isothiocyanate is expected to be highly unstable, and has indeed never been detected. The observed hydrolysis products when isolated glucobrassicin is degraded by myrosinase are indole-3-carbinol and thiocyanate ion (plus glucose, sulfate, and hydrogen ion), which are envisioned to result from a rapid reaction of the unstable isothiocyanate with water. However, a large number of other reaction products are known, and indole-3-carbinol is not the dominant degradation product when glucosinolate degradation takes place in crushed plant tissue or in intact plants. Glucobrassicin is also known to be a highly active egg-laying stimulant of cabbage white butterflies such as the small whit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pungent Flavors
Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Examples of piquant food include mustard and curry. Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the potential ambiguity arising from use of "hot" and "spicy", which can also refer to temperature or the presence of spices, respectively. For instance, a pumpkin pie can be both hot (out of the oven) and spicy (due to the common inclusion of spices such as cinnamon, nutmeg, allspice, mace, and cloves), but it is not ''pungent''. (A food critic may neverthe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
