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

3.8 Extraction of volatile constituents of cassava and cocoyam leaf vegetables
3.8.1 Steam distillation and solvent extraction of fresh cassava leaves
Fresh cassava leaves (60 g) were placed in the still, double distilled water (500 ml) and
antibumping granules were placed in the boiling flask (1 L). Distillation was carried out
for 3 hrs and 5 minutes. To increase the amount of essential oil collected, leaves were
removed from the still and replaced with fresh ones (60 g). The water was replaced with
fresh double distilled water (500 ml) and new antibumping granules were placed in the
boiling flask. Distillation was done for 3 hours and 27minutes. Leaves were removed
after distillation and replaced with fresh leaves (60 g). Water was also replaced with
double distilled water (500 ml). Distillation was done for 3 hours and 13 minutes with the
essential oil collecting in the same portion as that of the first and second distillations.
Redistilled n-hexane (0.1 ml) was added to the collecting section for essential oils. The
extract was dried with anhydrous Na2SO4 and stored at 5 0 C (Saim et al., 2008).
3.8.2 Hydrodistillation and solvent extraction from hydrosol of dried
cassava leaves
Dried cassava tea leaves (60 g) were placed in the still (1 L), double distilled water (500
ml) with antibumping granules were added to the still. Distillation was carried out for 3
hrs and 12 minutes using a clevenger apparatus. Double distilled water (200 ml) was
being added at hourly intervals. The hydrosol (610 mls) was placed in a separatory flask,
dichloromethane (30 ml) and a saturated solution of NaCl (30 ml) were added. The
mixture was swirled to allow thorough mixing and extraction of the compounds. The
organic layer was separated and collected in a separate container. Extraction with
dichloromethane (30 mls) was done twice as above. The three portions of organic extracts
were collected, mixed and dried with anhydrous Na2SO4. Filtration with glass wool was
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