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

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The difference in total theaflavin content between F. ancylantha and Lipton black tea could be attributed to the fermentation process employed in the herbal tea processing. In Vundakulwayo village in Karonga district, drying of the tea leaves is continued “until the leaves turn brownish”. This allows fermentation to proceed and thearubigins increase at the expense of theaflavins (Srilakshmi, 2003). The herbal tea had higher thearubigin content than Lipton black while theaflavins were higher in Lipton black than in F. ancylantha tea. According to Hara (2004), high theaflavin content usually implies good manufacturing practices. The presence of high thearubigins in the herbal tea means improvement in the processing of the herbal tea is necessary. Inorder to improve the quality of this traditional tea, the fermentation time should be reduced to minimise thearubigins and thus achieve adequate theaflavins. When compared with the content of theaflavins in black tea (0.3 - 2.0 %) the values for Lipton black (0.48 %) and F. ancylantha (0.37 %) are within the acceptable range of theaflavins for black teas (Banerjee, 2005). The presence of theaflavins in Lipton green (0.22 %) means some fermentation occurred during processing of the Lipton green tea. This is because green tea may also contain constituents commonly found in black tea such as theaflavins and thearubigins and therefore some oxidation and condensation of catechins occured (Brown, 1999). Significant (p
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A STUDY OF THE QUALITY OF A LOCAL H
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DECLARATION BY THE CANDIDATE I the
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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 ......
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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 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: CHAPTER 4: RESULTS AND DISCUSSION 4
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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