Asparagusic Acid vs Allyl isothiocyanate

Asparagusic Acid vs Allyl isothiocyanate

Asparagusic Acid:

• Contains a carboxyl group (COOH) with an O-H bond.
• This functional group allows it to form hydrogen bonds with water molecules.

Allyl Isothiocyanate:

• Contains non-polar bonds.
• As a result, it cannot form hydrogen bonds with water molecules.

Cooking Methods:

Asparagus (Containing Asparagusic Acid):

• Since asparagusic acid can form hydrogen bonds with water, it is better suited for cooking in water.
• When asparagus is cooked in water, the polar asparagusic acid molecules dissolve in the water and are lost when the water is drained away.

Broccoli (Containing Allyl Isothiocyanate):

• Allyl isothiocyanate, being non-polar, does not interact well with water.
• Therefore, broccoli, which contains allyl isothiocyanate, should be cooked in a nonpolar cooking medium like oil.
• When broccoli is cooked in oil, the non-polar allyl isothiocyanate molecules dissolve in the oil and are lost from the broccoli.

Considerations:

• The choice of cooking method for these vegetables ensures that the flavour compounds are retained within the food.
• However, there may be some trade-offs. For example, cooking asparagus in water may cause the loss of polar molecules like Vitamin C, which dissolve in water.

Summary:

• Asparagusic acid (found in asparagus) is better preserved when cooked in water due to its ability to form hydrogen bonds with water molecules.
• Allyl isothiocyanate (found in broccoli) is better retained when cooked in oil because it cannot form hydrogen bonds with water molecules.