BT 1008 Plant Resources Lecture 6 PDF

BT 1008: Plant Resources Lecture # 6 Dr. Jinendra Dissanayake Department of Plant Sciences Syllabus ❖ Renewable and non-renewable resources ❖ Traditional uses and potentials of plants as sources of  Food & Beverage plants  Spice & Essential oils  Medicines  Wood...

BT 1008: Plant Resources Lecture # 6 Dr. Jinendra Dissanayake Department of Plant Sciences Syllabus ❖ Renewable and non-renewable resources ❖ Traditional uses and potentials of plants as sources of  Food & Beverage plants  Spice & Essential oils  Medicines  Wood & Fiber products  Natural products and processing (eg. Latex, narcotics?)  Alternative energy resources  Environmental sensors ❖ Sustainable utilization and conservation of plants Quiz time ☺ State an example for a 1. Favourite Beverage 2. Beverage plant 3. Alcoholic beverage producing plant 4. Plant-based milk Beverage plants & beverages  Beverage plants ❖ Beverages are the drinks other than water ❖ Beverages have been part of our diet for long ❖ Beverage plants are harvested specifically to produce beverages ❖ Mainly there are two types of beverages ✓ Alcoholic beverages ✓ Non-alcoholic beverages ❖ We will first learn about plants yielding non-alcoholic beverages.  Non-alcoholic Beverage plants ❖ These are also referred to as soft drinks. ❖ Do not contain alcohol or alcohol content is less than 0.5% of the total volume of the beverage. ❖ Can be further categorized: ✓ Caffeinated beverages eg: Tea, Coffee, Cocoa ✓ Caffeinate free beverages eg: Fruit juice Among many Caffeinated beverages, lets begin with Tea which is the second most popular drink in the world.  Tea ❖ Dried leaves of Camellia sinensis ❖ Originated in China and spread to Asian countries ❖ Consumed by half the world’s population ❖ Tree is kept as a shrub (1 -1.5m) by frequent pruning ❖ Grown in Sri Lanka at three elevation levels  Low grown  Mid grown  High grown  Tea ❖ Harvesting - generally plucked by hand in Sri Lanka ❖ Plucking - terminal bud and 2-3 leaves immediately below the bud are plucked ❖ Flavour of the tea depends on  Tea cultivar  Quality of the plucked leaves (Fine/coarse plucking)  Processing method  Production of Tea Different types of tea is available. eg: ❖ Green Tea minimal processing & oxidation of the fresh leaves ❖ Oolong tea semi-oxidized tea ❖ Black tea highly oxidized tea  Production of Green Tea 2 main methods to produce green tea. ❖ Steamed green tea (Japanese method) ❖ Pan fired green tea (Chinese method) ❖ No or minimal oxidation of leaves ❖ Finally the leaves are rolled and dried  Production of Black Tea 1. Withering – partial removal of moisture 2. Cutting/ rolling – Start the oxidation process by breaking leaf to smaller pieces (juices released) 3. Oxidation/ fermentation – expose to air which leads to fermentation by enzymes present in leaves. Develops colour, flavour, aroma at this stage. 4. Drying/ firing – completion of moisture removal (heated air) 5. Sorting – sieving into different size fractions by passing over sieves (also removes fibre) Tea Grades Tea Grades  Tea Grades Black tea Grades ❖ Whole leaf grades – eg: FOP ❖ Brokens – eg: BOP ❖ Fannings – eg: BOPF ❖ Dust FTGFOP Finest Tippy Golden Flowery Orange Pekoe: Very high quality FOP variety of tea products are available in the market: instant tea flavoured tea tea bags iced tea decaffeinated teas  Flavored teas I am not popularizing any brand here ☺  Coffee Coffea canephora – Robusta coffee ❖ Dried seeds are used ❖ Origin – highlands of Ethiopia ❖ Around mid 1980s, coffee plantings were increased in Sri Lanka, known as “coffee rush” ❖ But, coffee plantations destroyed by a fungal disease, called “coffee rust” ❖ Seeds of coffee – “coffee beans” ❖ Usually harvested by hand when berries are ripe ❖ Can consume either un-roasted beans or roasted beans.  Production of coffee Two ways to process coffee: ❖ Wet processing method – gives superior flavour ✓ Pulped by hand/machine – removes fruit pulp ✓ Fermented in tanks (12-24 hrs) ✓ Washed and dried in sun/ dryer ✓ Hulling ❖ Dry processing method ✓ No fermentation step ✓ Coffee beans dried and hulled.  Production of coffee ❖ Roasting will develop ✓ Aroma (changes in oils and acids present) ✓ Flavour (changes in oils and acids) ✓ Colour (sugars are caramelized, become brown colour) ✓ Finally, the Taste ❖ Roasted coffee then ground to a fine powder  Coffee products Have you heard of “Kopi luwak” ? ❖ It is the most expensive coffee product, popular in some Asian countries, specially, Indonesia ❖ Expensive because it is naturally fermented. ❖ Want to know how ? Natural fermentation of Kopi Luwak Civet If you ever happen to visit Indonesia, try the taste ☺  Cocoa ❖ Theobroma cocoa ❖ Origin – South America ❖ Fruit (drupe) – ‘cocoa pod’ (yellow/orange - ripe) ❖ Seeds – ‘cocoa beans’ ❖ Cultivated up to 600m elevation in Sri Lanka  Cocoa ❖ Suitable for under-planting coconut & rubber ❖ Can be intercropped with coconut, Rubber, Pepper and Banana. ❖ Make cocoa powder & chocolate Production of cocoa powder & chocolate ❖Pods cut open, seed and pulp taken out ❖ Fermentation, to remove the pulp ❖ Drying the fermented seeds ❖ Roasting (develops flavour and colour) ❖ Shells removed, to break into pieces of beans called nibs. ❖ Nibs are ground, to produce liquor Production of cocoa powder & chocolate ❖Liquor is pressed to remove cocoa butter ❖ It leaves behind ‘cocoa press cake’ ❖ Cocoa press cake is ground to produce cocoa powder ❖ Chocolate = cocoa liquor + cocoa butter Other Herbal drinks  Other Herbal drinks ❖ Made by infusion (steeping), decoction (boiling) of herbals, spices, fruits, or other plant materials ❖ Served cold or hot ❖ Made from fresh or dried leaves, flowers, fruits, seeds, and/or roots or whole plants ❖ Commercially available in different forms such as plant parts, dried powder or particles within tea bags, granulates, or solutions which can be consumed directly  Other Herbal drinks ❖ Include herbal teas, fruit drinks, infusions, decoctions, maceration. ❖ Therapeutic ❖ Induce relaxation ❖ Distinct herbs may possess unique medicinal properties. eg; purging properties and strengthen the immune system, lower blood pressure. slimming, weight losing & cosmetic purposes. ❖ Do not contain any detectable caffeine levels  Different herbal drinks ❖ Herbal tea : made with flowers, leaves, and soft stems of plants. Has both recreational and medicinal purposes. ❖ Herbal infusion : made from longer steeping or boiling with a larger amount of herb, mainly for medicinal purpose and providing body with vitamins and minerals. ❖ Herbal decoction : made with roots, barks, seeds, rhizomes, and woods for extracting mineral salts and bitter principles from plants. ❖ Herbal fruit juice : made with fruits.  Different herbal drinks ❖ Rich sources of natural bioactive compounds such as carotenoids, phenolic acids, flavonoids, coumarins, alkaloids, polyacetylenes, saponins and terpenoids ❖ Herbal beverages have been used as natural part of the food since ancient times ❖ It has been a culture in countries where traditional medicines are widely used.  Herbal Teas ❖ A number of herbal beverages are consumed globally ❖ Many herbal teas available: Aegle marmelos (Bael) Centella asiatica (Gotukola) Cassia auriculata (Ranawara) Aerva lanata (Polpala) Hemidesmus indicus (Iramusu)  Fruit Juice ❖ Made from a wide variety of fruits, eg. Oranges, other citrus fruits, apples, grapes, cranberries, pineapples, mangoes ❖ We mentioned many examples in the lesson on fruit crops ❖ Juice is extracted from crushing or blending  Coconut water ❖ Refreshing energetic drink ❖ Healthy ❖ Natural hydrating drink ❖ Rich in potassium and other electrolytes  Plant Milk ❖ Can not replace breast milk or cow milk ❖ Preferred by people who concern about environment or suffer from milk allergies, lactose intolerance ❖ Made from rice, soy, almond, coconut, oat, potato, hemp  Plant Milk ❖ Made by the water extraction of legumes, nuts, or cereals ❖ Completely free from animal-based ingredients ❖ Can be fortified ex vitamins, minerals, proteins can be added to plant milk  Alcoholic beverages ❖ Alcoholic beverages are of two kinds. ✓ Fermented beverages Alcohol is formed by the fermentation of sugar present either naturally in the source or produced by the transformation of starch. ✓ Distilled beverages Alcohol content increased by distillation ❖ History of fermentation can be traced back to between 5000 and 6000 BC, distillation is somewhat recent. Have you ever seen alcoholic beverages ? If so, did you ever wonder to know the plant from which that beverage was extracted ?  Fermented beverages ❖ Formed by the fermentation of sugar present  Wine  Beer  Toddy  Sake  Wine ❖ The oldest alcoholic beverage in the world ❖ Evidence for wine making from over 5500 years ago ❖ Fermentation of sugars in fruit juices, mainly grapes ❖ During fermentation, sugar is transformed into alcohol and carbon dioxide  Wine Different wine products are available. ❖ Red wine : fermented with the skin (colour, flavour) of the fruit ❖ White wine : fermented without the skin ❖ Dry wine : all sugars converted to alcohol ❖ Sweet wine : fermentation stopped before all sugars are fermented Champagne toasting at wedding ceremony was a custom in some cultures. Ever wondered why it is not any other alcoholic beverage? ❖ Sparkling wine : fermentation completed in a sealed bottle, CO2 is trapped inside giving the sparkling quality eg: Champagne https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTOMxpBy3oOF7R5_Hu1dgf7p4A2T1tfYwiNxTxkHLovh_-JAK-pV9V_GZ1r  Beer ❖ Fermented alcoholic drink made from cereals eg. barley, rye, rice, maize ❖ 3 basic ingredients: Malt (any sprouted grain that has been dried), Hops (give a bitter flavour & help preserve beer) Water ❖ Starch is converted to sugars ❖ Sugar is fermented to ethanol by yeast  Toddy ❖ Sugary sap from inflorescence is collected and fermented of palm trees. eg:  Coconut  Palmyrah  Toddy palm (Kithul) Sake ❖ Fermented beverage produced from steamed rice  Distilled beverages ❖ Fermented mashes of cereal grains ❖ Fermented fruit juices, sugar cane juice, molasses, honey and cactus juice  Brandy originally from wine, now use fruits  Whisky from grain fermentation  Rum from sugar cane  Vodka from wheat or potatoes (unaged and unflavoured)  Intoxication due to alcohol ☺  Alcoholic contents in alcoholic beverages Alcohol content may differ depending on the country. Some of you may know about Sri Lankan context better ☺  Future directions ❖ Due to therapeutic uses of herbal beverages, further research on phytochemical and pharmacological studies are needed to be done on many plant species. In this session, we have learnt ❖ Traditional uses and potentials - Food & Beverage Plants In next session, we will learn about ❖ Traditional uses and potentials as - Spices