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

4.3.2.1 Identity of volatile compounds extracted from S. cocculoides fruits
using SPME and CFMD methods
The volatile constituents of ripe and unripe S. cocculoides fruits extracted using SPME
and CFMD methods are provided in Table 4.5 below. Six compounds were obtained in
ripe S. cocculoides using SPME. In contrast, upon using the CFMD method, the same
ripe S. cocculoides produced three compounds. Unripe S. cocculoides gave only 2-butoxy
ethanol after CFMD.
Table 4.5: Presence and identity of volatile compounds identified in ripe and unripe
S. cocculoides fruits following SPME and CFMD extraction
RI Compounds
Ripe fruits Rip
extracted
using SPME
Ripe fruits Unripe fruits
extracted extracted using
using CFMD CFMD
1037 Isobutyl acetate Y X X
1071 Ethyl 2 methyl butyrate Y Y X
1141 2-Methyl-butyl-acetate Y X X
1190 Butyl-2-methyl butyrate Y X X
1758 Geranyl acetate Y X X
Total number of esters 5 1 0
1395 2-Butoxy ethanol X Y Y
1915 2,6-Di-terbutyl-4-methyl-phenol Y X X
Total number of alcohols 1 1 1
1013 1-Oxiranylethanone* X Y X
Total number of carbonyls X 1 Y
Total number of compounds 6 3 1
*tentative identification MS only
Y-compound was extracted using this method
X- compound was not extracted using this method
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