9. Aldehyde and miscellaneous glycosides

Question 1

What is vanillin?

Answer 1

Vanilla is a drug that has an aldehydic aglycone as its chief constituent. Vanillin is the aglycone developed during the curing of vanilla beans.
Vanillin is methylprotocatechuic aldehyde.

Question 2

What is vanilla?

Answer 2

Vanilla or vanilla bean is the cured, full-grown, unripe fruit of Vanilla planifolia.

Question 3

Where is vanilla grown geographically?

Answer 3

The plant is grown in woods of eastern Mexico but is cultivated in tropical countries; where temperature doesn’t
fall below 18°C & where humidity is high.

Question 4

What are the characteristics of vanilla?

Answer 4

These plants are perennial ,climbing , dioecious epiphytes attached to trunks of trees by means of aerial rootlets.

Question 5

What are the chemical constituents of vanilla?

Answer 5

Green vanilla contains two glycosides, glucovanillin & glucovanillic alcohol.

Glucovanillin is hydrolyzed by an enzyme, during the curing process into glucose and vanillin.

Glucovanillic alcohol is similarly hydrolyzed into glucose and vanillic alcohol, which is, in turn, oxidized to vanillic aldehyde (vanillin).

Vanillin is the principal flavoring constituent.
Vanilla also contains about 10% of sugar, 10% of fixed oil, and calcium oxalate.

Question 6

Give the uses of vanillin?

Answer 6

Vanilla, in the form of vanilla tincture, is used as a flavoring agent and as a pharmaceutic aid. It is a source of vanilli.

Question 7

What is mexican vanilla?

Answer 7

Mexican or Vera Cruz vanilla is the best grade on the market; the pods frequently attain a length of 30 to 35 cm.

Question 8

What is bourbon vanilla?

Answer 8

Bourbon vanilla resembles the Mexican variety but is about two thirds as long, blacker in color, usually covered with a
sublimate of needle-shaped vanillin crystals, and possesses a coumarinlike odor.

Question 9

What is Tahiti vanilla?

Answer 9

Tahiti vanilli , is reddish brown in color and about as long as the Mexican variety but sharply attenuated and twisted in the lower portion. The odor is somewhat unpleasant, and the variety is less suitable for flavoring.

Question 10

What are vanilla splits?

Answer 10

Vanilla splits and cuts represent the more mature fruits.
They are cut into short lengths.

Question 11

Give sources of synthetic vanillin?

Answer 11

Vanillin may be obtained from vanilla or prepared:
synthetically from other sources;
(1) coniferin, a glycoside present in the cambium sap of
pine trees.
(2) eugenol, a phenol present in dove oil.
(3) lignin, a byproduct of the pulp.
Most of the vanillin in commerce is made from lignin.

Question 12

What are the characteristics of vanillin?

Answer 12

1. Vanillin consists of fine, white to slightly
   yellow, needlelike crystals that have an odor and a taste resembling vanilla.
2. It is slightly soluble in water and glycerin and is freely soluble in alcohol, chloroform, and ether.
3. Ethyl vanillin, a synthetic analog of vanillin, is also used as a flavoring agent.

Question 13

What are some miscellaneous glycosides?

Answer 13

1. Steroidal alkaloidal glycosides
2. Cardiac glycosides
3. Flavanoid glycosides
4. Saponins
5. Cyanogenic glycosides
6. Iridoid glycosides

Question 14

Where are steroidal alkaloidal glycosides found?

Answer 14

These are particularly abundant in the families Solanaceae and Liliaceae.
Like saponins, they have haemolytic properties.

Question 15

What are the examples of steroidal alkaloidal glycosides?

Answer 15

α-solanin (potato), soladulcin (bitter-sweet), tomatin (tomato).

Question 16

What are flavanoid glycosides?

Answer 16

present in many fruits and
vegetables ,these glycosides contribute to the color & antioxidant properties of plants

Question 17

Saponin glycosides

Answer 17

Glycosides with soap like quality, found in
various plants & often possessing foaming
properties. They may have hemolytic and medicinal
effects.

Question 18

Cyanogenic glycosides

Answer 18

Found in some seeds and pits, these glycosides release cyanide when hydrolyzed , which can be toxic

Question 19

Iridoid glycosides

Answer 19

common in certain herbs ,these
glycosided have antibacterial and anti -inflammatory properties.