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lepidium_sativum_l [2016/04/25 20:27] andreas |
lepidium_sativum_l [2016/05/22 12:17] (aktuell) andreas |
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Annual herb, up to 60cm tall, native to western Asia and Northeast Africa, naturalized elsewhere, widely cultivated for sprouts; lower leaves pinnatisect or lyrate-pinnate, | Annual herb, up to 60cm tall, native to western Asia and Northeast Africa, naturalized elsewhere, widely cultivated for sprouts; lower leaves pinnatisect or lyrate-pinnate, | ||
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+ | Lepidium sativum L. ssp.spinescens (DC.) Thell. = wild form (Egypt to Iran) \\ | ||
+ | Lepidium sativum L. ssp.sativum L. = cultivar (Lepidium hortense Forssk.; Nasturtium sativum (L.) Medik.) \\ | ||
+ | [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] | ||
" | " | ||
- | Cress seedlings | + | Volatile flavour components of garden cress found with GC-MS after simultaneous distillation and solvent extraction (SDE, 2-methylbutane) were benzyl cyanide (51.3%), 4-pentenenitrile (7.2%), 5-hexenenitrile (10.1%), 3-butenyl isothiocyanate (4.9%), 4-pentenyl isothiocyanate (8.0%), benzyl isothiocyanate (4.8%), 3-phenylpropionitrile (6.1%) and 2-phenethyl isothiocyanate (3.0%). "The most significant aspect of the list of identified aroma components of Lepidium is that all are glucosinolate degradation products and furthermore only four individual precursors are involved... The flavour of fresh garden cress is thus basically due simply to the blend of these isothiocyanates since the nitriles, although present in greater relative proportions, |
+ | [Volatile flavour components of garden cress., Macleod, A.J., Islam, R., Journal of the Science of Food and Agriculture, | ||
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+ | Cress seedlings | ||
+ | " | ||
[Benzylglucosinolate degradation in Lepidium sativum: effects of plant age and time of autolysis., Gil, V., MacLeod, A.J., Phytochemistry, | [Benzylglucosinolate degradation in Lepidium sativum: effects of plant age and time of autolysis., Gil, V., MacLeod, A.J., Phytochemistry, | ||
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- | garden cress | + | commercial |
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