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

layer was separated from the organic layer and the organic layer was dried with Na2SO4.
Concentration to about 0.1 ml was done by blowing a gentle stream of nitrogen over the
extract. The concentrate was stored at 5 0 C (Gazim et al., 2008).
3.8.8 Cold finger molecular distillation of dried cassava leaves
Dried cassava tea leaves (50 g), distilled water (300 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 12 minutes and
stopped to remove the distillate which had completely covered the cold finger. The
experiment was continued for 49 minutes and stopped to remove the distillate.
Experiment was done for another 1 hour 14 minutes and stopped to remove the distillate.
The three distillates were combined and extracted with 5 ml of dichloromethane. The
inorganic layer was separated from the organic layer and the organic layer was dried with
Na2SO4. Concentration to about 0.1 ml was done by blowing a gentle stream of nitrogen
over the extract. The concentrate was stored at 5 0 C (Gazim et al., 2008).
3.8.9 Cold Finger Molecular Distillation of dried cocoyam leaves
Dried cocoyam leaves (500 g), distilled water (200 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 3 minutes and
stopped to remove the distillate which had completely covered the cold finger. The
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