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

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2004). The pulp has a sweet taste (Mwamba, 2005). Saka et al (2001) reported that S. cocculoides provides good juices of comparable quality to exotic fruit juices and that the organoleptic properties of the juices appear not to be dependant on the provenance and hence on the source of the collection. S. cocculoides is used to add sour flavour to cereal porridge (Saka et al., 2008). S. cocculoides juice was preffered to juices of U. kirkiana, S. cocculoides, Adansonia digitata and Mangifera indica after a sensory evaluation test (Saka et al., 2007). The inner skin of fruit shells contains valuable oils that have potential in cosmetics. Unripe fruits and seeds are used to induce vomiting and to treat snakebite victims (Oppelt, 2004). 2.6.3 C. esculenta (L.) Schott Figure 2.3: C. esculenta leaves (local name: masamba ya masimbi) C. esculenta (Taro) leaves (Figure 2.3), are used as a traditional leaf vegetable in Malawi where they are known as “masamba ya masimbi”. The tubers are starchy, with a rather sweet flavour, however, the leaves are considered to be better flavoured than the tuber 30
(Larkcom, 2007). Taro leaves and leaf stalks are used as a leafy vegetable and potherb for soups and sauces, or as relish (Safo, 2004). Soups prepared with fresh cocoyam leaves had higher scores for flavour/aroma as compared to other leaf vegetable soups tested (Mepba, 2007). C. esculenta leaves were recommended as a cheap source of plant protein (Lewu et al., 2009). In Mauritius boiled young leaves are eaten to treat arterial hypertention and liver affections, whereas juice is applied externally to treat eczema (Safo, 2004). Using Lickens Nickerson Apparatus and combined GC-MS volatile components of taro corms were analysed for the first time. A total of 62 components (c.95 % of the isolate) were positively identified, and a further component (c.2.3 %) was partially characterized. The most abundant component was octane (21.10 %) and pyridine was present at the unusually high level of 18.6 % (Macleod, 1990). Volatile constituents of taro corms were also isolated by steam distillation with subsequent extraction of the distillate with dichloromethane. Sixty compounds among which aliphatic acids (50.3 %), heterocyclic compounds (16.6 %), phenols (9.3 %) and alcohols (7.8 %) were quantitatively extracted and determined with capillary GC and GC/MS (Wong et al., 1998). 31
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 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: natural product was identified. The
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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