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

Recommendations

Info

Esters were the dominant group of compounds identified in P. curatellifolia fruit pulp. Both the SPME and CFMD methods identified ethyl butyrate, ethyl isovalerate, phenyl acetonitrile and phenyl alcohol in P. curatellifolia. The use of CFMD in ripe S. cocculoides identified 1-oxiranylethanone, ethyl-2-methylbutyrate and 2-butoxy ethanol. In the unripe S. cocculoides, only 2-butoxyethanol was identified using CFMD. Hydrodistillation and solvent extraction from the hydrosol of fresh cocoyam leaves gave oxoisophorone, citronellyl formate, 2-butoxy ethanol, linalool, citronellol, nerol, geraniol and phenol. Compounds such as 2-hexanal, benzaldehyde, geranyl acetone, β-ionone, β-ionone epoxide and phenyl ethyl alcohol were identified in the dried leaves using CFMD and the hydrodistillation then solvent extraction methods. Fatty acids and carbonyls were the only classes of compounds identified in fresh cassava leaves after steam and hydrodistillation subsequently followed by solvent extraction. Both these two methods also extracted geranyl acetone, β-ionone, methyl palmitate, ethyl palmitate and methyl linolenate. Using hydrodistillation and solvent extraction of the hydrosol, fresh and dried cassava leaves gave carbonyls as the dominant class of compounds. The compounds, 2-hexanal, 1-hexanol, trans linalool oxide and benzyl alcohol were identified using the CFMD from both fresh and dried leaves. The presence of volatile constituents of S. cocculoides fruits, F. ancylantha, cocoyam and cassava leaves creates an opportunity for their utilisation in flavour, fragrance and cosmetic formulations. vi
TABLE OF CONTENTS DECLARATION BY THE CANDIDATE ......................................................................... i CERTIFICATE OF APPROVAL ....................................................................................... ii DEDICATION ................................................................................................................... iii ACKNOWLEDGEMENTS ............................................................................................... iv ABSTRACT .........................................................................................................................v LIST OF FIGURES .......................................................................................................... xii LIST OF TABLES ........................................................................................................... xiii ABBREVIATIONS ......................................................................................................... xiv CHAPTER 1: INTRODUCTION ........................................................................................1 1.1 Background ..............................................................................................................1 1.2 Problem statement and justification .........................................................................3 1.3 General and specific objectives ...............................................................................5 CHAPTER 2: LITERATURE REVIEW .............................................................................6 2.1 Uses of plant natural products..................................................................................6 2.2 Natural products contributing to the quality of tea ..................................................6 2.3 Fruit and vegetable aroma ......................................................................................10 2.4 Biogenesis of aroma compounds ...........................................................................11 vii
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: ABSTRACT This study concerned the q
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 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
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?