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

Hydrodistillation and solvent extraction of the hydrosol (HSH) of fresh cassava leaves
produced twenty-nine nine compounds which comprised alkanoic acids (3.4 %), alcohols
(62.1 %), carbonyls (31.1 %) and esters (3.4 %) (Table 4.9). Using the same method, method
fourteen compounds which were made up of carbonyls (57.1 %), alcohols lcohols (35.7 %) and
esters (7.2 %) were extracted from the dried leaves leaves. . Thus, carbonyls were the most
dominant class of compounds extracted from fresh and dried cassava leaves using the
HSH method.
Figure 4.4: Structure of compounds identified in both fresh and dried cassava leaves
following hydrodistillation and solvent extraction from the hydrosol.
Fresh cassava leaves produced more volatile constituents than the dried leaves. This
could imply that some flavour compounds are lost during the drying process. The
compounds 2-hexanal, hexanal, isophorone, oxoisophorone, β-ionone, ionone, butoxyethanol, benzyl
alcohol, phenyl ethyl alcohol, vinyl guiacol and dihydroactinidiolide were extracted from
both fresh and dried leaves using the HSH method (Figure 4.4). The presence of these
compounds in both fresh and dried cassava leaves shows that dried cassava leaves retain
some of the flavour which is in fresh cassava leaves.
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