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

CHAPTER 5: CONCLUSIONS AND RECOMMENDATIONS
5.1 Conclusions
Using the quality parameters, the quality of the local herbal tea was lower than that of
Lipton black tea. Compounds identified in F. ancylantha tea depend on the extraction
method used. The compounds linalool, geraniol, β-ionone and geranyl acetone were
extracted using both hydrodistillation methods while the CFMD method achieved only 2-
butoxy-ethanol from the tea. Alcohols were the major group of compounds extracted
from the herbal tea.
In the indigenous fruits, different classes of compounds were also obtained; esters
constituted the dominant class of compounds. Both SPME and CFMD methods both
identified ethyl butyrate, ethyl isovalerate, and phenyl acetonytrile and phenyl alcohol in
P. curatellifolia. The use of CFMD for S. cocculoides resulted in 1-oxiranylethanone,
ethyl 2 methyl butyrate and 2-butoxy ethanol being identified. Ethyl-2-methylbutyrate
was also obtained in ripe S. cocculoides upon using SPME. In the unripe S. cocculoides,
2-butoxy ethanol was identified using the CFMD.
Using hydrodistillation and solvent extraction from the hydrosol of fresh cocoyam leaves,
the compounds identified were dominated by alcohols, constituting 75 %. The identified
compounds were oxoisophorone, citronellyl formate, 2-butoxy ethanol, linalool
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