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Prof. dr. ir. Hubert Paelinck
CATHOLIC UNIVERSITY COLLEGE GHENT– Technology Campus Ghent Gebroeders Desmetstraat 1
B-9000 GentBelgium
CONTENT
1. Plant morphology: - General aspects- Plant cell- Cell differentiation- Subcellular structures (plastids, cell wall)
2. Plant anatomy:- Roots- Stems- Leaves- Fruits
3. Functional compounds:- Proteins- Fat and oils- Carbohydrates- Polyphenols
1. Plant morphology: general aspects
w: roothy: hypocotylsch: shootb: leafsgp: flower/fruit
sch
1. Plant morphology: general aspects
1. Plant morphology: plant cell
Fat droplet
1. Plant morphology: cell differentiation
CELL DIFFERENTIATION PLANT ORGANS
v: vacuole (H 2O + starch granules)p: cytoplasm (proteins + fat droplets)w: cell wall (e.g. cellulose, ….)
1. Plant morphology: subcellular structures
PLASTIDS
1. Plant morphology: subcellular structures
PLASTIDS (CHLOROPLAST)
pr: proteinsch: chlorophylct: carotenoidsfl: pospholipids
thylakoid membrane
starch granule
1. Plant morphology: subcellular structures
CHLOROPHYLL
chlorophyll a chlorophyll b
protochlorophyllide
Carotenoids
1. Plant morphology: subcellular structures
PLASTIDS (CHROMOPLAST)
β-carotene
Xanthophyll
crocetin
lutein
zeaxanthin
bixin
Anthocyanins
1. Plant morphology: subcellular structures
FLAVONOIDS
Chokeberry 200-1000 mg/100g
Eggplant 750
Blood Orange ≈ 200
Ordinary burr ≈ 115
Blueberries 80-420
Raspberry 10-60
Kers Cherry 350-400
Blackcurrant 80-420
Grape (Red) 30-750
Rode wijn Red wine 24-35
1. Plant morphology: cell wall
m: middle lamellapw: primary cell wallsh: secondary cell walltw: tertuary cell wall
mf: cellulose microfibril
cellulose
Uu
CELL WALL
2. Plant anatomy: roots
1. Vascular tissues- xylem: water-conducting tissue- phloem: food-conducting tissue
2. Cortrex: food storage !!!!!
ROOTS:VEGETABLES
1. Cultivated carrot: daucus carota sativa2. Parsnip : Pastinaca sativa3. Scorzonera: Scorzonera hispanica4. …5. Sugar beet : Beta vulgaris subsp. vulgaris var. Altissima6. Kohlrabi: Brassica napobrassica7. ….8. Radish: Raphanus sativus subsp. sativus9. Rammnas: Raphanus sativus subsp. niger10.Beetroot: B. vulgaris L. subsp. conditiva
Hy
Hy
hy
2. Plant anatomy: roots
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Carrot 28 0.4 0.0 6.5 0.2 3.2 91Parsnip 67 1.8 1.1 5.7 6.2 4.3 79Scorzonera 16 1.4 0.4 1.6 0 17 77Sugar beet - 0.5 0.1 17 0.4 4 76Kohlrabi 12 1.0 0.0 2.0 0.0 1.3 96Radish 20 1.0 0.0 3.0 1.0 1.2 96Rammnas 28 2.0 0.0 1.0 4.0 1.0 91Beetroot 41 1.5 0.1 8.0 0.6 2.5 89
2. Plant anatomy: roots
HERBACEOUSSTEM
WOOD
2. Plant anatomy: stems
STEMS:VEGETABLES
1. Asparagus: Asparagus officinalis2. Chard : Beta vulgaris cicla3. Rhubarb : Rheum rhabarbarum4. …5. Potato : Solanum tuberosum6. …7. Onion : Allium cepa8. Shallot: Allium ascalonicum9. Garlic: Allium sativum
2. Plant anatomy: stems
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Asparagus 16 1.0 0.0 1.0 2.0 1.5 92Chard 19 1.8 0.2 1.1 1.1 1.6 94Rhubarb 12 1.0 0.0 2.0 0.0 1.8 93Potato 70 2.0 0.1 0.0 15.4 2.1 79Onion 12 1.5 0.0 1.3 0.2 3.0 89Shallot 72 2.5 0.1 7.8 5.7 3.2 80.6Garlic 136 6.0 0.0 22 6.0 0.9 64
2. Plant anatomy: stems
LEAVES: GREENS
2. Plant anatomy: leaves
LEAVES: GREENS
1. Lettuce : Lactuca sativa2. Spinach : Spinacia oleracea3. Celery : Apium graveolens var. dulce4. Chicory (Belgian endive): Cichorium intybus var. foliosum5. …6. Leek: Allium ampeloprasum7. White cabbage : Brassica oleracea var. capitata, var. tuba8. Savoy: Brassica oleracea var. Capitata, var. sabauda
2. Plant anatomy: leaves
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Lettuce 7 1.3 0.0 0.4 0.0 1.3 95Spinach 12 2.0 0.0 0.0 1.0 3.3 92Celery 12 1.0 0.0 1.0 1.0 1.8 95Chicory 16 1.7 0.0 2.0 0.2 2.2 94Leek 39 1.0 0.0 8.6 0.2 3.1 87W. cabbage 23 1.3 0.0 4.2 0.2 1.6 91Savoy 37 3.0 1.0 4.0 0.0 2.2 90
2. Plant anatomy: leaves
Flower(modified bud)
PollinationEMBRYO SAC
SEED
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUIT = PERICARP + SEEDPERICARP
SEED = TESTA + ENDOSPERM + EMBRYO
ENDOSPERM + EMBRYO
TESTA (seed coat)
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: FRUIT
STRAWBERRY
APPEL , PEAR
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: FRUIT
2. Plant anatomy: fruits
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Stawberry 24 0.7 0.0 4.7 0.5 1.3 90Appel 43 0.3 0.0 9.7 0.7 2.3 83Pear 41 0.6 0.0 9.4 0.0 2.2 85Cherry 52 0.0 0.0 13 0.0 1.5 79Peach 29 0.8 0.0 5.9 0.5 2.2 86Grape 51 0.9 0.0 11.3 0.5 1.3 85Melon 49 1.2 0.0 10.6 0.5 0.8 86Orange 38 1.1 0.0 8.5 0.0 1.6 86
FRUITS: FRUIT
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: VEGETABLES
pericarp
2. Plant anatomy: fruits
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Cumcumber 8 0.8 00 1.2 0.0 0.7 94Abergine 16 1.0 0.0 3.0 0.0 2.5 92Tomato 11 0.9 0.0 1.9 0.0 1.4 95Avocado 133 1.1 13.8 0.7 0.5 8.5 75
Haricot 29 2.8 0.0 3.4 1.1 2.9 91Snow pea 27 3.4 0.1 3.1 0.0 3.0 89
FRUITS: VEGETABLES
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: LEGUMES
dicot seed
2. Plant anatomy: fruits
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Green pea 56 4.0 0.0 1.0 9.0 5.2 82Bean(dry) 267 20 1.7 1.0 42 28.6 12Lentils (dry) 298 23.8 1.1 3.3 45 18 9
Soybean 374 36 18.6 0.0 15.8 22 9
FRUITS: LEGUMES
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: CEREALSmonocot seed
ENDOSPERM EMBRYOgerm
2. Plant anatomy: fruits
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Wheat 321 11.5 2.0 1.0 66.4 2.1 16Wheat germ 217 14 5.0 2.0 27 43 9Barly 342 11 2.1 3.6 61.4 9.7 14.4Rye 316 8.8 1.7 6 58 5.0 19.9Maize 358 9.0 3.8 5.1 61.2 4.4 15.7Rice* 356 7.5 2.2 0.1 74.6 0.8 14.3
FRUITS: CEREALS
* parboiled
2. Plant anatomy: fruits
stigma
style
Ovary
ovule
embryo sac
integuments
receptacle
pedicel
FRUITS: NUTS
pericarp
2. Plant anatomy: fruits
kcal
Pro
tein
Lipi
ds
Sug
ars
Sta
rch
Fib
ers
H2O
Chesnut 194 2.9 1.9 13.9 27.3 6.8 50Hazelnut 688 14 68.5 5.0 1.0 8.2 3Almond 563 21.1 50.1 4.2 2.7 9.8 4Walnut 695 15 67 8.0 0.0 7.9 1Coconut 352 3.2 36 3.7 0.0 12.2 45
Peanut 637 27.9 54.8 3.0 5.0 8.3 1Olive 147 1.3 14.4 3.0 0.0 4.0 75
FRUITS: NUTS
2. Plant anatomy: fruits
* Expressed as chemical score
3. Functional compounds: proteins
Proteincontent
Biologicalvalue*
Remarks
Wheat 11.5 40 gluten: bread making
Rice 7.5 59Maize 9 43Barly 11 55 brewing
Soybean 36 100 Protein supplement … fodder, veggies (tofu…)
French bean 20 73Green pea ca. 20 82Peanut 27 67
PROTEINS: main sources
3. Functional compounds: fats and oils
Kca
l
Sat
urat
edfa
ts
Mon
o-un
satu
rate
dF
at
Pol
y-un
satu
rate
dF
at
Coconut fat 900 86.5 0.6 1.5Cacao butter 900 60.5 35.5 4Palm kernel fat 900 82.4 15.3 2.3Palm oil 900 47.8 37.1 10.4Olive oil 899 15.7 72.2 10.5Peanut oil 900 16.8 56.4 26.4Maize oil 900 13.3 27.5 55.8Sunflower oil 900 11.2 24.9 61.2Soya oil 900 16.4 21.9 58.3Walnut oil 900 9.1 16.5 69.9
LIPIDS: main sources
MONO- & DISACCHARIDES
3. Functional compounds: carbohydrates
D-Glucose
α-D-Glucopyranose
D-Fructose
Fischerprojection
α-D-Fructofuranose
Saccharose
Xxxx
xxxx
O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
3. Functional compounds: carbohydrates
Total sugars
Glucose Fructose Sacharose
Appel 10.4 5.9 2.4 2.1Pear 9.8 2.8 6.2 0.8Peach 8.4 2.0 2.5 4.8Grapes 15.5 7.2 8.1 0.2Fig (dry) 47.9 24.8 22.9 0.1Carrot 4.7 0.6 0.6 3.6Onion 5.0 2.3 2.0 0.7Sugar Cane 13-18 ˂ 1.0 ˂ 1.0 11-16Sugar Beet 17-18 ˂ 0.5 ˂ 0.5 16-17Honey 82* 31.3 38.2 1.3
Mainsources
MONO- & DISACCHARIDES
* + 7.1 % maltose
3. Functional compounds: carbohydrates
STARCHES
Amylose
α(1→4) linked D-glucoseAmylopectine
+ α(1→6) bonds :1/20
amylose/amylopectine: 1/4
3. Functional compounds: carbohydrates
STARCHES
Starch granule
amylose/amylopectine: 1/4
α-(1–4)-linked D-galacturonic acid
HM-pectine en LM-pectine
CELL WALL CONSTITUENTSCELL WALL CONSTITUENTS
3. Functional compounds: carbohydrates
PECTIN
3. Functional compounds: carbohydrates
CELL WALL CONSTITUENTS
CELLULOSE
β(1→4) linked D-glucose
3. Functional compounds: carbohydrates
CELL WALL CONSTITUENTS
HEMICELLULOSE
Xylans
Glucomannans
Arabinogalactans
β(1→4) linked xylose
α(1→3) linked galacturonic acid
β(1→4) randomly linkedglucose and mannose
3. Functional compounds: carbohydrates
CELL WALL CONSTITUENTS
LIGNIN
Insoluble, high-molecular-weightpolymer of coumaryl (1), Coniferyl (2), and sinpyl (3)alcohols
(3)
(1)
(2)
Tertuary cell wall
3. Functional compounds: polyphenols
POLYPHENOLS
4-Hydroxybenzoic acid
Hydroxybenzoic acidVanillin
Gallic acid
Hydroxycinnamic acid
Tannic acid
3. Functional compounds: polyphenols
POLYPHENOLS
Coumaric acid
Hydroxybenzoic acid
Ferulic acid
Sinapinic acid
Hydroxycinnamic acid
3. Functional compounds: polyphenols
POLYPHENOLS
Hesperitin Flavanolen
Flavanonen
Naringenin
3. Functional compounds: polyphenols
POLYPHENOLS
Quercetin
Flavonolen
SMAKELIJK SMACZNEGO
THANK YOU FOR YOUR ATTENTION