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

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(30 ml) and a saturated solution of NaCl (30 ml) were added. The mixture was swirled to allow mixing and extraction of the compounds. The organic layer was separated and collected in a separate container. Extraction with dichloromethane (30 ml) was done twice as above. The three portions of organic extracts were collected, mixed and dried with anhydrous Na2SO4. Filtration with glass wool was done to remove particles of Na2SO4. The extract was concentrated on a vigreux column (30 cm) to approximately 2 ml. Further concentration was done by blowing a stream of nitrogen over the sample to about 0.1 ml. The extract was stored at 5 ⁰C (Saim et al., 2008). 3.8.5 Hydrodistillation and solvent extraction from hydrosol of dried cocoyam leaves Dried cocoyam leaves (50 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 hours and 3 minutes. The hydrosol (200 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 mixing and extraction of the compounds. The organic layer was separated and collected in a separate container. Extraction with dichloromethane (30 ml) was done twice as above. The three portions of organic extracts were collected, mixed and dried with anhydrous Na2SO4. Filtration with glass wool was done to remove particles of Na2SO4. The extract was concentrated on a vigreux column (30 cm) to approximately 2 ml. Further concentration was done by blowing a stream of nitrogen over the sample to about 0.1 ml. The extract was stored at 5 0 C (Saim et al., 2008). 48
3.8.6 Hydrodistillation and solvent extraction of fresh cassava leaves Fresh cassava leaves (60 g) was 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 2 minutes. To collect more essential oil, 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 5 minutes. Leaves were removed after distillation and replaced with fresh leaves (100 g). Water was also replaced with double distilled water (500 ml). Distillation was done for 3 hours. Leaves were removed after distillation and replaced with fresh leaves (100 g). Water was also replaced with double distilled water (500 ml). Distillation was done for 3 hours and 2 minutes, the essential oil for the first, second and final distillations were collecting in the same portion. Redistilled N-hexane (0.1 ml) was added to the collecting section for essential oils. Anhydrous Na2SO4 was added to the collected essential oil in the vial. The extract was stored at 5 0 C (Saim et al., 2008). 3.8.7 Cold finger molecular distillation of fresh cassava leaves Fresh cassava tea leaves (100 g), distilled water (100 ml) and NaCl (30 g) were placed in a flat bottomed flask (1 L) then closed with a cold finger. The cold finger was connected to a Knf Neuberger laboport vacuum pump (1.0 bars). Vacuum pump was connected and the cold finger was filled with liquid nitrogen. The flask and the contents were heated at about 45 0 C throughout the experiment. Heat was applied for the 1 hour 22 minutes and stopped to remove the distillate which had completely covered the cold finger. The experiment was continued for 43 minutes and stopped to remove the distillate. Experiment was done for another 1 hour and stopped to remove the distillate. The three distillates were combined and extracted with 5 ml of dichloromethane. The inorganic 49
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 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: done to remove particles of Na2SO4.
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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