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

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Scheme 2.3: : Schematic pathway for the formation of volatiles from amino acids (Sanz et al., 1997) In Scheme 2.3 above leucine is converted into labeled 33-methylbutanol, methylbutanol, 3-methylbutanoic 3 acid and 3-methylbutyl methylbutyl esters (Tressl and Drawert, 1973). The initial l step is deamination of the amino acid followed by decarboxylation (Reineccius, 1998). Various reductions and esterifications then lead to volatiles which are significant to fruit flavour (Reineccius, 1998). 2.4.6 Shikimic acid Pathway The aromatic amino acids, phenylalanine and tyrosine, are formed by the shikimic acid pathway. Many aromatic flavour compounds from spices such as eugenol (cloves), 18
cinnamaldehyde and coumarin (cinnamon), are generated from these amino acids via deamination and oxidation or reduction (Fisher her and Scott, 1997). Scheme 2.4 below shows generation of aroma compounds from aromatic amino acids phenylalanine and tyrosine formed by the shikimic acid pathway. These pathways described are mainly responsible for the formation of the wid wide wid range of volatile constituents which are available in plants. Scheme 2.4: : Pathway for the formation of phenolic acids and phenol esters in banana (Tressl and Drawert, 1973) 19
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 and 14: 3.10.1 GC and GC-MS conditions for
Page 15 and 16: LIST OF TABLES Table 4.1: Quality p
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: alkylating agent. DMAPP possesses a
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
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