a study of the quality of a local herbal tea and volatiles of parinari ...

Recommendations

Info

LIST OF FIGURES Scheme 2.1: Enzymatic degradation of fatty acids by the β-oxidation cycle and formation of various types of aroma compounds in fruits and vegetables ..... 13 Scheme 2.3:Isoprenoid pathway: Metabolic pathways leading to the formation of terpenes in citrus fruit.....................................................................................16 Scheme 2.4:Schematic pathway for the formation of volatiles from amino acids ............ 18 Scheme 2.5:Pathway for the formation of phenolic acids and phenol esters in banana .... 19 Scheme 2.6: Processing of F.ancylantha tea in Karonga Malawi ...................................... 34 Figure 2.1: Ripe P. curatellifolia fruits .............................................................................. 28 Figure 2. 2: Ripe S. cocculoides fruits ................................................................................ 29 Figure 2.3: C. esculenta leaves ........................................................................................... 30 Figure 2.4: M. esculenta leaves .......................................................................................... 32 Figure 2.5: F. ancylantha herb ........................................................................................... 33 Figure 3.1: Map of Malawi showing three locations from which samples were collected............................................................................................... 37 Figure 4.1:Structures of compounds identified in F. ancylantha tea leaves after extraction using the hydrodistillation methods ............................................... 60 Figure 4.2: Structures of compounds extracted from the headspace of S. cocculoides fruit pulp using SPME .................................................................................... 65 Figure 4.3: Structures of compounds identified in fresh cassava leaves after extraction using both the HS and the SS methods. ......................................... 70 Figure 4.4: Structure of compounds identified in both fresh and dried cassava leaves following hydrodistillation and solvent extraction from the hydrosol. 72 Figure 4.5: Structures of compounds identified in fresh and dried cassava leaves following CFMD extraction ............................................................................ 73 xii
LIST OF TABLES Table 4.1: Quality parameters of Lipton green, Lipton black and F. ancylantha teas ....... 55 Table 4.2: Volatile constituents of F. ancylantha tea extracted using hydrodistillation and solvent extraction from the hydrosol ............................ 58 Table 4.3: Volatile constituents of F. ancylantha tea extracted using the hydrodistillation and solvent extraction method ............................................. 59 Table 4.4: Presence and identity of P. curatellifolia volatiles extracted using the SPME and the CFMD methods. ................................................................ 62 Table 4.5: Presence and identity of volatile compounds identified in ripe and unripe S. cocculoides fruits following SPME and CFMD extraction ............ 64 Table 4.6: Compounds identified after hydrodistillation and solvent extraction from the hydrosol of fresh cocoyam leaves .................................................... 67 Table 4.7: Volatile constituents obtained from dried cocoyam leaves using hydrodistillation and solvent extraction from the hydrosol (HSH) and CFMD ........................................................................................... 68 Table 4.8: Volatile compounds from hydrodistillation and solvent extraction (HS) and steam distillation and solvent extraction (SS) of fresh cassava leaves ................................................................................................. 69 Table 4.9: Compounds identified after hydrodistillation and solvent extraction from the hydrosol of fresh and dried cassava leaves ...................................... 71 Table 4.10: Compounds identified after CFMD of fresh and dried cassava leaves ........... 74 xiii
Page 1 and 2: A STUDY OF THE QUALITY OF A LOCAL H
Page 3 and 4: DECLARATION BY THE CANDIDATE I the
Page 5 and 6: DEDICATION I dedicate this thesis t
Page 7 and 8: ABSTRACT This study concerned the q
Page 9 and 10: TABLE OF CONTENTS DECLARATION BY TH
Page 11 and 12: 2.6.5 F. ancylantha Schweinf ......
Page 13: 3.10.1 GC and GC-MS conditions for
Page 17 and 18: 1.1 Background CHAPTER 1: INTRODUCT
Page 19 and 20: Considering the benefits associated
Page 21 and 22: A local herbal tea made from F. anc
Page 23 and 24: green tea, partly because of the ox
Page 25 and 26: average level of 3 % along with ver
Page 27 and 28: alcohols, aldehydes, esters, ethers
Page 29 and 30: Scheme 2.1: : Enzymatic degradation
Page 31 and 32: In Scheme 2.2 linolenic acid is tra
Page 33 and 34: alkylating agent. DMAPP possesses a
Page 35 and 36: cinnamaldehyde and coumarin (cinnam
Page 37 and 38: mixing and agitating a liquid or so
Page 39 and 40: method whose isolation efficiency d
Page 41 and 42: immersed directly into the sample s
Page 43 and 44: (1958) as a parameter for identifyi
Page 45 and 46: natural product was identified. The
Page 47 and 48: (Larkcom, 2007). Taro leaves and le
Page 49 and 50: 2.6.5 F. ancylantha Schweinf F. anc
Page 51 and 52: 2 cm broad, valvate, with 1-3 subgl
Page 53 and 54: Fruits and vegetables were placed i
Page 55 and 56: 3.4 Preparation of chemicals and re
Page 57 and 58: and SII (Robert and Smith, 1963). T
Page 59 and 60: Where the (E(1cm)0.02 %) value for
Page 61 and 62: Distillation was carried out for 4
Page 63 and 64: done to remove particles of Na2SO4.
Page 65 and 66:
3.8.6 Hydrodistillation and solvent
Page 67 and 68:
experiment was continued for 57 min
Page 69 and 70:
3.10 Identification of volatile con
Page 71 and 72:
CHAPTER 4: RESULTS AND DISCUSSION 4
Page 73 and 74:
Significant (p
Page 75 and 76:
Using the hydrodistillation and sol
Page 77 and 78:
4.3 Volatile constituents of S. coc
Page 79 and 80:
The SPME method identified 11 compo
Page 81 and 82:
Esters constituted (83.3 % %) while
Page 83 and 84:
Table 4.6: Compounds identified aft
Page 85 and 86:
4.4.2 Identity of volatile flavour
Page 87 and 88:
Table 4.9: Compounds identified aft
Page 89 and 90:
Seven compounds made up oof f carbo
Page 91 and 92:
CHAPTER 5: CONCLUSIONS AND RECOMMEN
Page 93 and 94:
5.2 Recommendations In order to exp
Page 95 and 96:
Chalton, A.J., Davis, A.L., Jones,
Page 97 and 98:
G1Innovations. (2003). Innovations
Page 99 and 100:
sims F.Flavicarpa Degner) as determ
Page 101 and 102:
agricultural and Pastoral communiti
Page 103 and 104:
Reineccius, G., and Heath, H.B. (20
Page 105 and 106:
Sawamura, M. (Ed.). (2010). Citrus
Page 107 and 108:
Vas, G., and Vekey. K. (2004). Soli
show all

a study of the quality of a local herbal tea and volatiles of parinari ...

Create successful ePaper yourself

Delete template?

Save as template?