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

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REFERENCES Agbibye,F.S.,Ofuya,T.I., and Akindele,S.O. (2009). Marketability and nutritional qualities of some edible forest insects in Benue state, Nigeria. Pakistan Journal of Nutrition 8(7),917-922. Ahluwalia, V.K., Bhagat, P., and Aggarwarl, R. (2005). Laboratory Techniques in organic chemistry. New Delhi: I.K.International Publishers. Awoyinka, A. F., Abegunde, V. O., and Adewusi, S. R. A. (1995). Nutrient content of young cassava leaves and assessment of their acceptance as a green vegetable in Nigeria. Plant Foods for Human Nutrition 47(1), 21-28. Berger, R.G. (Ed.). (2007). Flavours and fragrances: chemistry, bioprocessing and sustainability. New York: Springer Publishers. Brown, M.D. (1999). Green tea (Camellia Sinensis) extract and its possible role in the prevention of cancer. Alternative Medicine Review 4(5), 360-370. Burgard, D.R., and Kuznicki, J.T. (1990). Chemometrics: chemical and sensory data, Boca Raton: CRC Press. Braithwaite, A., and Smith, F.J. (1996). Chromatographic methods (5 th ed.). Dordrecht: Kluwer Academic publishers. Britton, G. (1983). The biochemistry of natural pigments. Cambridge: Cambridge University press. Brown, M.D. (1999). Green tea (Camellia Sinensis) Extract and its possible role in the prevention of cancer.Alternative Medicine Review Vol 4 Number 5 pg 360-370 78
Chalton, A.J., Davis, A.L., Jones, D.P., Lewis, J.R., Davies, A.P., Haslam, E., and Williamson, M.P. (2000). The self-association of the black tea polyphenol theaflavin and its complexation with caffeine. Journal of the Chemical Society, Perkin Transanctions 2(12), 317-322. Chirwa, P.W., and Akkinnifesi, F.K. (2008). Ecology and Biology of Uapaca kirkiana, Strychnos cocculoides and Sclerocarya birrea in Southern Africa. In: Akinnifesi, F.K., Leakey, R.R.B., Ajayi, O.C., Sileshi, G., Tchoundjeu, Z., Matakala, P., and Kwesiga, F.R. (Eds). Indigenous fruit trees in the tropics:Domestication, Utilisation and Commercialisation. (pp 322) CABI, UK Clark, A.M. (1996). Natural Products as a resource for new drugs, Pharmaceutical research 13(8), 1250-1253. Croteau, R., Kutchan, T.M., and Lewis, N.G. (2000). Natural Products (Secondary Metabolites). In: Buchanan, B., Gruissem, W., and Jones, R. (Eds). Biochemistry and molecular biology of plants. (pp 1250). Rockville: American Society of plant Physiologists. Croteau, R. (1980). Biosynthesis of terpene compounds. In: Croteau, R (Ed). Fragrance and flavour substances. Proceedings of the second international Haarmann and Reimer symposium on fragrance and flavour substances (new products, processes and aspects of product safety).(pp 13-17), New York City: Springer- Verlag. Da Costa, N.C., Eri, S. (2005). Identification of Aroma Chemicals. In: Rowe, D.J. (Ed.). Chemistry and Technology of Flavours and fragrances. (pp 12-28). Oxford: Blackwell Publishing Ltd. 79
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A STUDY OF THE QUALITY OF A LOCAL H
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DECLARATION BY THE CANDIDATE I the
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DEDICATION I dedicate this thesis t
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ABSTRACT This study concerned the q
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TABLE OF CONTENTS DECLARATION BY TH
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2.6.5 F. ancylantha Schweinf ......
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3.10.1 GC and GC-MS conditions for
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LIST OF TABLES Table 4.1: Quality p
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1.1 Background CHAPTER 1: INTRODUCT
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Considering the benefits associated
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A local herbal tea made from F. anc
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green tea, partly because of the ox
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average level of 3 % along with ver
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alcohols, aldehydes, esters, ethers
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Scheme 2.1: : Enzymatic degradation
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In Scheme 2.2 linolenic acid is tra
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alkylating agent. DMAPP possesses a
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cinnamaldehyde and coumarin (cinnam
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mixing and agitating a liquid or so
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method whose isolation efficiency d
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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: 5.2 Recommendations In order to exp
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
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