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

Recommendations

Info

4.3.2.2 Effect of ripening on volatile constituents of S. cocculoides Volatile constituents of ripe and unripe S. cocculoides obtained using the CFMD are provided in Table 4.5 above. Using the CFMD, the ripe S. Cocculoides showed the following volatile constituents; 1-Oxiranylethanone, ethyl-2-methyl-butyrate, and 2-butoxyethanol. While in unripe S. cocculoides the same method gave only the compound 2-butoxy ethanol. This is probably because most of the important odour-active volatiles are not produced until later stages of ripening and maturation (Yahia et al., 1990). 4.4 Volatile constituents of cocoyam and cassava leaves 4.4.1. Identity of volatile constituents of cocoyam leaves Using hydrodistillation and solvent extraction from the hydrosol, fresh cocoyam leaves produced eight (8) compounds (Table 4.6). These compounds constituted carbonyls (12.5 %), esters (12.5 %) and alcohols 75 %. The compounds identified were oxoisophorone, citronellyl formate, 2-butoxyethanol, linalool, citronellol, nerol, geraniol and phenol. Linalool is an important compound which has anticancer effects (Usta et al., 2009). Thus, cocoyam leaves should also be investigated for such activity. 66
Table 4.6: Compounds identified after hydrodistillation and solvent extraction from the hydrosol of fresh cocoyam leaves RI Compounds 67 Carbonyls 1703 Oxoisophorone Total number of carbonyls 1 Esters 1609 Citronellyl formate Total number of esters 1 Alcohols 1395 2-Butoxyethanol 1541 Linalool 1765 Citronellol 1800 Nerol 1822 Geraniol 1822 Phenol Total number of alcohols 6 Total number of compounds 8 Dried cocoyam leaves produced fifteen compounds using the hydrodistillation and solvent extraction method (Table 4.7). The same leaves produced ten compounds using CFMD. The compounds, 2 hexanal, benzaldehyde, geranyl acetone, β-ionone, β-ionone epoxide and phenyl ethyl alcohol were identified in the dried leaves using both methods. Identification of these compounds using two different methods confirms their presence in dried cocoyam leaves.
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 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 and 78: 4.3 Volatile constituents of S. coc
Page 79 and 80: The SPME method identified 11 compo
Page 81: Esters constituted (83.3 % %) while
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
show all

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

Create successful ePaper yourself

Delete template?

Save as template?