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

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Table 4.4: Presence and identity of P. curatellifolia volatiles extracted using the SPME and the CFMD methods. RI Compound M.W 62 (g/mol) SPME 1051 Ethyl butyrate 116.16 Y Y 1066 Ethyl isovalerate 130.19 Y Y 1142 Ethyl valerate 130.19 Y Y 1228 Ethyl hexanoate 144.21 Y X 1670 Ethyl benzoate 150.18 Y X 1298 Isoamyl Isovalerate 172.26 Y X Total number of Esters 6 3 1917 Phenyl alcohol 108.14 Y Y 1395 2-Butoxyethanol 118.18 X Y 1915 2.6-Diter butyl-4-methyl-phenol 220.35 Y X Total number of Alcohols 2 2 1940 Phenyl acetonitrile 117.15 Y Y Total number of Heteroatoms 1 1 1281 2-Butanol-3-one 88.11 X Y Total number of carbonyls X 1 1570 α-Bergamotene 204.35 Y X 1665 β-Farnesene 204.35 Y X Total number of sesquiterpenes 2 X Total number of compounds 11 7 Y- compound was extracted using this method X- compound was not identified using this method. CFMD
The SPME method identified 11 compounds from the P. curatellifolia headspace and these comprised esters (54.5 %), alcohols (18.2 %), sesquiterpenes (18.2 %) and heteroatoms (9.1 %). Upon using the CFMD, the relative number of class of identified compounds were esters (42.9 %), alcohols (28.6 %), heteroatoms (14.2 %) and carbonyls (14.2 %). These results revealed that in P. curatellifolia fruits, using both methods the compounds extracted most were esters. This is because esters are the prime components of the characteristic aroma of fruits (Sanz et al., 1997). The esters ethyl hexanoate, isoamyl isovalerate and ethyl benzoate were extracted using the SPME but not with the CFMD method. This could be due to the high molecular weights of these compounds which are above (144g/mol). The vacuum (1.0 bars) used in the CFMD may not have been able to suck these high molecular weight esters. The chemical composition of the SPME fiber may also have contributed to the adsorption of these compounds and hence enabling their extraction. The sesquiterpenes α-bergamotene (204.35 g/mol), β-Farnesene (204.35 g/mol) and alcohol 2.6-diter butyl-4-methyl-phenol (220.35 g/mol) were extracted using the SPME method and not by the CFMD method. This is not surprising because of their high molecular weights and the chemical composition of the PDMS fiber used in SPME. Both methods extracted the compounds ethyl butyrate, ethyl isovalerate, phenyl acetonitrile and phenyl alcohol. Joulain et al., (2004) also established the presence of ethyl butyrate in P. curatellifolia collected from Thohoyandu, Venda South Africa using a vacuum headspace concentration method and was the third most abundant compound after 2-phenylethanol and ethyl pentanoate. 63
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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
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ABSTRACT This study concerned the q
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TABLE OF CONTENTS DECLARATION BY TH
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2.6.5 F. ancylantha Schweinf ......
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3.10.1 GC and GC-MS conditions for
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LIST OF TABLES Table 4.1: Quality p
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1.1 Background CHAPTER 1: INTRODUCT
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Considering the benefits associated
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A local herbal tea made from F. anc
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green tea, partly because of the ox
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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 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: 4.3 Volatile constituents of S. coc
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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