prof. dr. ir. hubert paelinck catholic university...

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


PLASTIDS (CHLOROPLAST)

pr: proteinsch: chlorophylct: carotenoidsfl: pospholipids

thylakoid membrane

starch granule


CHLOROPHYLL

chlorophyll a chlorophyll b

protochlorophyllide

Carotenoids


PLASTIDS (CHROMOPLAST)

β-carotene

Xanthophyll

crocetin

lutein

zeaxanthin

bixin

Anthocyanins


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


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


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


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


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


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


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)


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: FRUIT

STRAWBERRY

APPEL , PEAR


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: FRUIT


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


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: VEGETABLES

pericarp


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


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: LEGUMES

dicot seed


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


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: CEREALSmonocot seed

ENDOSPERM EMBRYOgerm


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


stigma

style

Ovary

ovule

embryo sac

integuments

receptacle

pedicel

FRUITS: NUTS

pericarp


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


* 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


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


STARCHES

Amylose

α(1→4) linked D-glucoseAmylopectine

+ α(1→6) bonds :1/20

amylose/amylopectine: 1/4


STARCHES

Starch granule

amylose/amylopectine: 1/4

α-(1–4)-linked D-galacturonic acid

HM-pectine en LM-pectine

CELL WALL CONSTITUENTSCELL WALL CONSTITUENTS


PECTIN


CELL WALL CONSTITUENTS

CELLULOSE

β(1→4) linked D-glucose



HEMICELLULOSE

Xylans

Glucomannans

Arabinogalactans

β(1→4) linked xylose

α(1→3) linked galacturonic acid

β(1→4) randomly linkedglucose and mannose



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


POLYPHENOLS

Coumaric acid

Hydroxybenzoic acid

Ferulic acid

Sinapinic acid

Hydroxycinnamic acid


POLYPHENOLS

Hesperitin Flavanolen

Flavanonen

Naringenin


POLYPHENOLS

Quercetin

Flavonolen

SMAKELIJK SMACZNEGO

THANK YOU FOR YOUR ATTENTION

prof. dr. ir. hubert paelinck catholic university...

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