Q1. Garlic contains_____________ which is a type of cysteine sulfoxide.

1. Methiin
2. Propiin
3. Alliin
4. Isoalliin

ANSWER: C. Alliin

• Explanation: Garlic contains Alliin which is a type of cysteine sulfoxide. Alliin, methiin, propiin, and isoalliin are the four types of cysteine sulfoxides. Isoallin is abundant in onions, whereas alliin is abundant in garlic. When garlic cells are crushed during chewing or cooking, a hydrolyzing enzyme converts alliin to allicin. Allicin is a very unstable chemical that, depending on the circumstances, can be easily changed to more stable molecules.

READ MORE – Food Science & Technology Quiz (20-02-2022)

Q2. Examples of sulphur containing essential amino acids are_________________.

1. Cysteine and Methionine
2. B. Tyrosine and Valine
3. Arginine and Histidine
4. Tyrosine and Histidine

ANSWER: A. Cysteine and Methionine

• Explanation – Organosulfur Compounds (OSC) are a subclass of organic compounds containing sulfur that are noted for their diverse occurrence and peculiar features. Organosulfur compounds are found in all living animals’ bodies in the form of sulfur-containing essential amino acids (such as cysteine, cystine, and methionine), the tripeptide glutathione, enzymes, coenzymes, vitamins, and hormones.

READ MORE – Food Science & Technology Quiz (10-01-2022)

Q3. Allicin represents about 70% of the overall thiosulfate present in the garlic upon mechanical crushing.

1. 20%
2. B. 40%
3. 60%
4. 70%

ANSWER – D. 70%

• Explanation: When mechanically crushed, allicin accounts for over 70% of the total thiosulfinates contained in the cloves. Garlic cloves contain 8 g/kg alliin on average. A pure dehydration method with no loss of components would yield a powder with an alliin level of 20–25 mg/g. Garlic powders, on the other hand, contain only about 10 g/kg alliin, indicating that the majority of alliin is lost during dehydration. Allicin content in crushed raw garlic is high, with 37 mg/g.

READ MORE – Food Science & Technology Quiz (30-01-2022)

Q4. The ___________ effect of garlic is protective in CVD.

1. Antimicrobial
2. Immune booster
3. Anti-hypertensive
4. Antithrombotic

ANSWER: C. Anti-hypertensive

• Explanation: Several epidemiological studies have found a negative relationship between garlic consumption and cardiovascular disease progression. Another study found that aqueous garlic extract (AGE) protects rats with metabolic syndrome against oxidative stress, systolic blood pressure, aortic NAD(P)H oxidase activity, and vascular remodeling. A tiny pilot study found that aged garlic extract had the potential to slow the advancement of cardiac calcification.

READ MORE – Food Science & Technology Quiz (06-03-2022)

Q5. Cruciferous vegetables contain a sulphur-containing substance known as __________which gives pungency and slight bitterness.

1. Lycopene
2. Glucosinolates
3. Carotenoids
4. Both A and B

ANSWER: B. Glucosinolates

• Explanation –  Organosulfur compounds are found in allium vegetables such as garlic, onions, leeks, and chives. Cruciferous vegetables including broccoli, cauliflower, cabbage, kale, Brussels sprouts, turnips, and bok choy are high in glucosinolates, sulfur-containing compounds with a strong scent and slightly bitter flavor. Glucosinolates are broken down into anti-cancer chemicals known as indoles and isothiocyanates during meal preparation, chewing, and digestion.

READ MORE – Food Science & Technology Quiz (19-02-2022)

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