The banana!!
An interesting study also showed that the chemical composition of bananas varies dependant on whether the banana is ripe or isn't ripe, to read more click here. In nature, many compounds naturally contain esters, a family of compounds commonly associated with their characteristics of smell and hence are responsible for various different scents in nature. The ester found in bananas is 3-methylbutyl ethanoate... This ester is also known as isoamyl acetate.
Image from: Chem Bristol
It is well known that bananas contain a lot of magnesium, on average 27mg of magnesium (source: USDA). Magnesium is essential in the body and is necessary for more than 300 biochemical reactions transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth
My personal favourite - cherries
It is a known fact that cherries are an antioxidant, this means they prevent the formation of free radicals by inhibiting oxidation as antioxidants act as electron donors. Free radicals are essential to the body however, in large quantities they can be dangerous as they can mutate a cells DNA causing cancer, Alzheimer's disease, arthritis and other diseases related to the nervous system and degenerative illnesses.
Image from: Juixing
Cherries are very distinctive in their colour, their colour, it is the presence of anthocyanins in the flesh of the cherries that are responsible for this. Anthocyanins are water soluble vacuolar pigments which belong to the family of compounds known as the flavinoids (compounds which have a general structure of 15 carbons in the form of two phenyl rings). Anthocyanins are also in leaves, stems, roots and flowers as well as in the fruit. This is a very interesting compound and recently research from Michigan state university suggests that it could even help to lower blood sugar and hence has major benefits for diabetics as it increases the production of insulin by 50%.
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The ester that provides the distinct smell of cherries is 2-methyl-propyl ethanoate, which is also known as isobutyl acetate or β-methylpropyl acetate It is used as a solvent for lacquer and nitrocellulose.
Image from: Wikipedia
The humble apple
Most fruits, including apples contain phytochemicals, such as Alpha-Linolenic-Acid, Asparagine, D-Categin, Isoqurctrin, Hyperoside, Ferulic-Acid, Farnesene, Neoxathin, Phosphatidyl-Choline, Reynoutrin, Sinapic-Acid, Caffeic-Acid, Chlorogenic-Acid, P-Hydroxy-Benzoic-Acid, P-Coumaric-Acid, Avicularin, Lutein, Quercitin, Rutin, Ursolic-Acid, Protocatechuic-Acid, and Silver. Apples have approximately five grams of insoluble fibre, this consists of about pectin, cellulose and lignin. In the seeds we can find a cyanide compound; Amygdaline.
Image from: IBC
One of the main reasons why apples are so good for us is because they too contain antioxidants, research shows that this is responsible for apples having the ability to prevent neurological diseases such as Alzheimer's and dementia. The antioxidant quercetin is found to reduce cellular death that is caused by inflammation of neurons and oxidation. Another recent study found that eating apples can improve memory and hence reduce symptoms of Alzheimer's, as they increase the production of the neurotransmitter Acetylcholine.
The ester which is responsible for the apple scent is methyl butyrate (methyl butanoate). At room temperature this ester is a colourless liquid and isn't very soluble in water and will separate to form an oily like layer on top of water.
The ester which is responsible for the apple scent is methyl butyrate (methyl butanoate). At room temperature this ester is a colourless liquid and isn't very soluble in water and will separate to form an oily like layer on top of water.
Another commonly associated ester with apples is propyl methanoate, butyl propanoate, ethyl propanoate, along with many others, which can be viewed in this spectacular table by James Kennedy below.
Image from: James Kennedy
Juicy peaches
Image from: Corks and tap
Peaches are a little less well known for their health benefits and are often difficult to find juicy and ripe in the UK. However, there are many health benefits from peaches such as: relief from hypokalemia, cancer, obesity, cholesterol, blood stasis and neurodegenerative diseases. Unsurprisingly, peaches also contain esters, the one responsible for the peachy scent is benzyl acetate.
Image from: Wiki
A more exotic fruit...the coconut!!
Image from: Shaw academy
In Sanskrit, the coconut palm is known as kalpa vriksha - 'tree which gives all that is necessary for living' because nearly all parts can be used, the water, milk, flesh, sugar and oil1. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.
The ester which is commonly associated with coconuts is propyl octanoate and butyl heptanoate, other associated esters can be seen from the table above.
Image from: The Pherobase
Image from: Chem Spider
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