Use of chemistry in improving the quality of life.

Various factors are responsible for enhancing the quality of life of an individual. Food is a key factor. The quality of food is determined by its flavor and smell, apart from its health values.

What is food chemistry?

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include items as such meat, poultry, lettuce, milk and even beer for that matter. It is a part of biochemistry and the main components of the products are carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavors, and colors.

Food products are characterized by their flavor and smell. . Flavor in food is important in how food smells and tastes to the consumer, especially in sensory analysis. Spices play a key role in enhancing the flavor of different food products.

This brings us to the topic of today.

Spices impart aroma, color and taste to food preparations and sometimes mask undesirable odours. Volatile oils give the aroma, and oleoresins impart the taste. Aroma compounds can be classified by functional groups. E.g. alcohols, aldehydes, amines, esters, ethers, ketones, terpenes, thiols and other miscellaneous compounds.

TYPES OF SPICES

Cardamom Black pepper Ginger Turmeric Cinnamon and Cassia Clove Nutmeg and mace Celery

Coriander Cumin Fennel Fenugreek Paprika and chilli Tamarind Parsley Aniseed

Ever wondered..what chemical constituents are responsible for the flavor and aroma of spices?

The answer is: TERPENOIDS

The terpenoids form a group of compounds the majority of which occur in the plant kingdom. The most natural terpenoid hydrocarbons have the formula (C5H8)n The thermal decompostion of almost all terpenoids gives isoprene as one of the products.(characteristic)

No. of carbon atoms 10 15

Class

Examples

Monoterpenoids Limonene, Pinene, (C10H16) Eucalyptol Sesquiterpenoids Farnesyl (C15H24) pyrophosphate, Bisabolol Diterpenoids (C20H32) Retinol, Forskolin

20 25 30

Sesterterpenoids epoxide-diol, (C25H40) aspergilloxide Triterpenoids(C3 Lanosterol, Squalene 0H48)

40
>40

Tetraterpenoids Lycopene, Carotene (C40H64) Polyterpenoids Polyolefin (C5H8)n

CARDAMOM

Botanical name: Amomum cardamomum Sensory quality

Sweet and aromatic, very pleasant.

Used plant part-Seeds. Origin

Southern India and Sri Lanka. Indian cardamom is slightly smaller, but more aromatic.

Constituents of oil:

-terpineol-45% myrcene 27% 1,8-cineol Others in minor amounts(limonene 8%, menthone 6%, phellandrene 3%, sabinene 2% and heptane 2%)

Structure of constituents

-terpineol is one of
the main constituents.

1,8 ceneole is the other constituent.

Difference between small (green) and large (black) cardamom

Both have same constituents but alphaterpineol differs in configuration. It is an optically active monoterpenoid that occurs naturally in the (+)-, (-)and (+_)- forms. The (+)-alpha terpineol is present in small cardamom and the (-) alpha form in large cardamom which brings about a difference in flavour.

Uses

Due to its strong and unique taste, it is a common ingredient in food recipes.

Individual seeds are chewed as mouth freshners and it is even used for ginmaking.

PEPPER
Botanical name- Piper nigrum Sensory quality: -Pungent and
aromatic

Used plant part

Dried fruits, usually known as peppercorns. which can be black, white, green and red (actually, reddish brown).
Black pepper is native to Malabar, a region in the Western Coast of South India i.e. Kerela

Origin

Main constituents

Black pepper contains about 3% essential oil, whose aroma is dominated by:Monoterpene hydrocarbons (Terpinene) -caryophyllene oxide and ketone Limonene Sesquiterpenes and Phenylethers

Structure of constituents

Piperine

Limonene

Beta- caryophyllene

Limonene

This is optically active The (+) form occurs in lemon and orange oils, the (-) form occurs majorly in peppermint and the (+_) form in turpentine oil. Same compound present in citrus fruits like oranges and lemons, as well as spices. Difference in configuration brings about change in flavor.

Uses

Apart from its flavoring effect in food, pepper has medicinal value as well. It is used to cure muscular problems like arthritis, pains etc. Also enhances immunity in the body against colds, flu infections and viruses. It can also be used to cure digestive disorders like constipation and diarrhea.

Ginger

Botanical name: -Zingiber officinale Used plant part The large, fleshy rhizome Sensory quality Refreshing, lemon-like smell; pungent, warm taste.

Main constituents

The essential oil (1 to 3% of the fresh rhizome) contains:Zingiberene -70% (Sesquiterpenes) (+)-ar-curcumene Citral Other miscellaneous products (sesquiphellandrene, bisabolene, farnesene and monoterpenoids)

Structure of constituents

Zingiberene Gingerol Shogoal Citral

ar-curcumene

Structure comparison

The pungency of ginger is caused by a nonvolatile resin containing the same type of hydroxy-aryl compounds that are also found in other spices of the ginger family

Another similarity is that of the isoprene units present in some major constituents which is responsible for its sensory quality.

Citral (C10H16O)

Citral contains an oxo-group e.g. it forms an oxime etc. On heating citral with KHSO4(potassium hydrogen sulphate) p-cymene was formed. Semmeler in 1891 carried out this reaction to determine the positions of methyl and isopropyl groups in citral.

+ KHSO3 ------>

Semmeler realised that the citral molecule was acyclic and gave it a skeletal structure where two isoprene units joined head to tail.

Uses of ginger

Ginger is generally recommended to treat or prevent nausea and vomiting associated with motion sickness.

It can be used as support in inflammatory conditions like arthritis and may even be used in heart disease or cancer.

Turmeric

Botanical name: -Curcuma longa Used plant part: -Rhizome Sensory quality In fresh state, the rootstock has an aromatic and spicy fragrance, and medicinal aroma in dry state. Origin: - South East Asia or South Asia

Main constituents

Turmeric contains an essential oil (max. 5%), which contains: Turmerone (max. 30%), ar-turmerone (25%) Zingiberene (25%). Curcumin (Conjugated Diarylheptanoids)

Structure of constituents

ar-turmerone

Curcumene

Structure comparison

The most prominent similarity is the presence of an isoprene unit.

Uses

It is used traditionally as a cosmetic item and antiseptic for the skin. It also treats the heart, liver and lungs. Turmeric is used for epilepsy and bleeding disorders, skin diseases, to purify the body and mind.

Other important spices in brief

Fenugreek- Constituent: gamma-lactone

Nutmeg: - Terpinine and limonene. Clove: - Eugenol.

Hence, spices play an integral role in improving the quality life!..

Thankyou!! Have a nice day!

Made by: Moumita Bhattacharya

Bibliography: Websites: google.com

Wikipedia.com

Book(s):

- I.L. FINAR(VOL2)