vegetables

Question 1

describe plastids in plant cells

Answer 1

leucoplasts: stores starch and h2o
chloroplasts: contain chlorophyll, CHO synthesis
chromoplasts: carotenoids

Question 2

vacuoles storage in plant cells?

Answer 2

stores h2o anthocyanins, flavor compounds, acids

Question 3

4 plant fibers?

Answer 3

cellulose: cell wall. structure and support

hemicellulose and pectin:
-elasticity and firmness

lignin: non CHO fiber. polymer of pholic alcohols. concentration increases with time
gums: absorbs h2o and swells. used to thicken

Question 4

8 parts of plant anatomy

Answer 4

fruits: seed bearing structure. protects seeds
seeds. can create new plants (high in CHO)
flowers: reproduction and pollination. male and female parts.
leaves: high water content.where photosynthesis occurs
stems: transfers water and nutrients. gives support
roots: draws nutrients and moisture from soil
tubers: storage vessels. can grow new plants (ie. potatoes, ginger)
bulbs: storage organ during plant dormancy

Question 5

how are veg classified?

Answer 5

by the part they come from

Question 6

what are legumes

Answer 6

high in CHO, fiber, protein

identification: grow as seeds within a pod

Question 7

veg vs legumes vs fruits

Answer 7

veg: edible plant parts
legumes: seeds contained within a pod

Question 8

what are cruciferous veg?

Answer 8

ex: broccoli, kale, cabbage, cauliflower

contains indole glucosinolate

Question 9

what are allium vegetables?

Answer 9

ex. garlic, onions, shallot, leek

crushing releases allicin

Question 10

lycopene vs lutein

Answer 10

lycopene

• sources: tomato and watermelon
• red carotenoid
• antioxidant
• activity is max when cooked

lutein:

• sources: broccoli, celery, cabbage, spinach, green peppers
• yellow carotenoid
• anti-inflammatory

Question 11

functional compound in soy?

Answer 11

genistein

Question 12

what is the greatest cause of nutrient loss in cooking?

nutrient gain?

Answer 12

leaching when cooking veg in water

bioavailability of nutrients can be increased

Question 13

major goals of storing veg?

Answer 13

1. reduce respiration rate
   - faster resp = faster deterioration
   - can be slowed by packaging and freezing/fridge
2. prevent moisture loss

Question 14

3 classes of plant pigments

Answer 14

1. chlorphylls
2. carotenoids
3. flavonoids

Question 15

2 types of chlorphyll?

characteristics?

Answer 15

general:

• green pigment
• porphyrin ring with MG ion in center
• fat soluble
• found in plastids
• degrades over time

chlorophyll a:

• bluegreen
• methl group

chlorophyll b:

• green
• aldehyde group

Question 16

how is chlorophyll heat sensitive?

Answer 16

1. heating
2. plant cells rupture = organic acids release
3. H+ ions displaces Mg2+ ion
4. pheophytin in formed = change of color

Question 17

3 major types of carotenoids?

characteristics?

effect of cooking?

Answer 17

characteristics:

• yellow-orange, orange-red
• isoprene polymers
• fat soluble
• found in plastids
• contributes to vit A

types:

1. carotenes: orange (squash, carrots)
2. lycopenes: red-orange (tomatoes, watermelon, grapefruit)
3. xanthphylls: yellow (pineapples)

effects of cooking:

• decreases vit A activity
• causes isomerization = changes color intensity = becomes lighter

Question 18

what is lycopene

Answer 18

red carotenoid
85% dietary lycopene comes from tomtatoes
antioxidant

Question 19

characteristics and types of flavonoids

Answer 19

-characterized by flavylium-ion structure
-water soluble
in vacuoles
-pH sensitive

types:
1. anthocyanins: 
blue (basic)
purple (neutral)
red (acidic)

2. anthoxanthins: white and cream pigments
3. betalains: deep purple or yellow. Beets
   acid: purple-red
   base: red-yellow