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Isothiocyanate
In organic chemistry, isothiocyanate is a functional group as found in compounds with the formula . Isothiocyanates are the more common isomers of thiocyanates, which have the formula . Occurrence Many isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known as mustard oils. Cruciferous vegetables, such as bok choy, broccoli, cabbage, cauliflower, kale, and others, are rich sources of glucosinolate precursors of isothiocyanates. Structure The and distances are 117 and 158 pm. By contrast, in methyl thiocyanate, and distances are 116 and 176 pm. Typical bond angles for in aryl isothiocyanates are near 165°. Again, the thiocyanate isomers are quite different with angle near 100°. In both isomers the angle approaches 180°. Synthesis Allyl thiocyanate isomerizes to the isothiocyanate: : Isothiocyanates can be prepared by treating organ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isothiocyanate Group
In organic chemistry, isothiocyanate is a functional group as found in compounds with the formula . Isothiocyanates are the more common isomers of organic thiocyanates, thiocyanates, which have the formula . Occurrence Many isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known as mustard oils. Cruciferous vegetables, such as bok choy, broccoli, cabbage, cauliflower, kale, and others, are rich sources of glucosinolate precursors of isothiocyanates. Structure The and distances are 117 and 158 picometer, pm. By contrast, in methyl thiocyanate, and distances are 116 and 176 pm. Typical bond angles for in aryl isothiocyanates are near 165°. Again, the thiocyanate isomers are quite different with angle near 100°. In both isomers the angle approaches 180°. Synthesis Allyl thiocyanate isomerizes to the isothiocyanate: : Isothiocyanates can be prepare ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allyl Isothiocyanate
Allyl isothiocyanate (AITC) is a naturally occurring unsaturated isothiocyanate. The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. It is slightly soluble in water, but more soluble in most organic solvents. Biosynthesis and biological functions Allyl isothiocyanate can be obtained from the seeds of black mustard (''Rhamphospermum nigrum'') or brown Indian mustard (''Brassica juncea''). When these mustard seeds are broken, the enzyme myrosinase is released and acts on a glucosinolate known as sinigrin to give allyl isothiocyanate. This serves the plant as a defense against herbivores; since it is harmful to the plant itself, it is stored in the harmless form of the glucosinolate, separate from the myrosinase enzyme. When an animal chews the plant, the allyl isothiocyanate is released, repe ... [...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. Occurrence Glucosinolates occur as secondary metabolites of almost all plants of the order Brassicales. This includes 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, arugula, horseradish, capers, and radishes where the breakdown products of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard Oil
Mustard oil can mean either the pressed oil used for cooking or a pungent essential oil, also known as volatile oil, of the mustard plant. The essential oil results from grinding mustard seed, mixing the grounds with water, and isolating the resulting volatile oil by distillation. It can also be produced by dry distillation of the seed. Pressed mustard oil is used as cooking oil in some cultures; however, sale is restricted in some countries due to high levels of erucic acid. Variations of mustard seeds low in erucic acid have been cultivated at times. History Mustard oil was likely produced in the ancient Jewish town of Huqoq, in modern-day Israel. This is suggested by distinctive agricultural features found there, such as semi-circular wine vats with steep slopes and lower troughs. Scholars believe these structures, dating to Roman Empire, Roman or Byzantine Empire, Byzantine times, were used to crush mustard pods to make oil. Mustard production in Huqoq is also documented in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasabi
Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. The plant is Native species, native to Japan, the Russian Far East including Sakhalin, and the Korea, Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan. Wasabi is grown for its rhizomes, which are ground into a paste as a Pungency, pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than Chili pepper, chilli peppers, in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. The main cultivars in the marketplace are ''E. japonicum'' 'Daruma' and 'Mazuma', but there are many others. The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-speaking count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horseradish
Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes Mustard plant, mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to Southeastern Europe and Western Asia. Description Horseradish grows up to tall, with hairless bright green unlobed leaves up to long that may be mistaken for docks (''Rumex''). It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Established plants may form extensive patches and may become invasive unless carefully managed. Intact horseradish root has little aroma. When cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the Paranasal sinus, sinuses and H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Thiocyanates
Organic thiocyanates are organic compounds containing the functional group RSCN. the organic group is attached to sulfur: R−S−C≡N has a S–C single bond and a C≡N triple bond. Organic thiocyanates are valued building blocks. They allow to access efficiently various sulfur containing functional groups and scaffolds. Synthesis Several synthesis routes exist, the most common being the reaction between alkyl halides and alkali thiocyanate in aqueous media. Illustrative is the preparation of isopropyl thiocyanate by treatment of isopropyl bromide with sodium thiocyanate in boiling ethanol. The main complication with this route is the competing formation of alkyisothiocyanates. "SN1-type" substrates (e.g., benzyl halides) tend to give the isothiocyanate derivatives. Some organic thiocyanates are generated by cyanation of some organosulfur compounds. Sulfenyl thiosulfates (RSSO3−) react with alkali metal cyanides to give thiocyanates with displacement of sulfite. This a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, Pungency, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, Relish, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Functional Group
In organic chemistry, a functional group is any substituent or moiety (chemistry), moiety in a molecule that causes the molecule's characteristic chemical reactions. The same functional group will undergo the same or similar chemical reactions regardless of the rest of the molecule's composition. This enables systematic prediction of chemical reactions and behavior of chemical compounds and the design of chemical synthesis. The Reactivity (chemistry), reactivity of a functional group can be modified by other functional groups nearby. Functional group interconversion can be used in retrosynthetic analysis to plan organic synthesis. A functional group is a group of atoms in a molecule with distinctive Chemical property, chemical properties, regardless of the other atoms in the molecule. The atoms in a functional group are linked to each other and to the rest of the molecule by covalent bonds. For repeating units of polymers, functional groups attach to their Chemical polarity, nonp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cruciferous Vegetable
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name (Cruciferae, Neo-Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in the UK, Ireland and Australia as brassicas, are in a single species (''Brassica oleracea''); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups. Numerous other genera, and species in the family are also edible. Cruciferous vegetables are one of the dominant food crops worldwide. They are best grown in temperatures between 15 to 21° C (59 to 70° F. They a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broccoli
Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the Brassicaceae, cabbage family (family Brassicaceae, genus ''Brassica'') whose large Pseudanthium, flowering head, plant stem, stalk and small associated leafy greens, leaves are eaten as a vegetable. Broccoli is classified in the Brassica_oleracea#Cultivar_groups, Italica cultivar group of the species ''Brassica oleracea''. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick plant stem, stalk, which is usually light green. Leaves surround the mass of flower heads. Broccoli resembles cauliflower, a different but closely related cultivar group of the same ''Brassica'' species. It can be eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling but are better p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papaya
The papaya (, ), papaw, () or pawpaw () is the plant species ''Carica papaya'', one of the 21 accepted species in the genus '' Carica'' of the family Caricaceae, and also the name of its fruit. It was first domesticated in Mesoamerica, within modern-day southern Mexico and Central America. It is grown in several countries in regions with a tropical climate. In 2022, India produced 38% of the world's supply of papayas. Etymology The word ''papaya'' derives from the Caribbean Taíno "paapaía" and is also the name for the plant. Some etymologists argue that the word comes from the Mayan "páapay-ya", which means "mottled sapote". However, the most commonly accepted etymology is the Taíno one, although it is possible that both word origins are interrelated. The name ''papaw'' or ''pawpaw'' is used alternatively for the fruit only in some regions, that name generally referring to ''Asimina triloba'', an unrelated tree and fruit. Description The papaya is a small, sparsely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
