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

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Darvish, N. (2004). Makoni Herbal tea. Holistique Lett, 1(3), 4. Dean, J. R. (2009). Extraction Techniques in Analytical Sciences, West Sussex: John Wiley and Sons Ltd. Dewick, P.M. (2009). Medicinal Natural Products: A Biosynthetic Approach (3 rd ed.). West Sussex: John Wiley and Sons. Dougan, J., Robinson, J.M, Sumar, S., Howard, G.E., and Coursey, D.G. (1983). Some flavouring constituents of cassava and of processed cassava products. Journal of Science Food and Agriculture, 34, 874-84. Ebuchi, O.A.T., Babalola, O., and Ahmed., Z. (2005). Phytochemical, nutritive and antinutritive composition of cassava (Manihot esculenta L) tubers and leaves. Nigerian Food Journal, 23, 40-46. Ekborg-Ott, K.H., Taylor, A., and Armstrong, D.W. (1997). Varietal differences in the total and enantiomeric composition of theanine in tea. Journal of Agricultural and Food Chemistry, 45(2), 353-363. Fasuyi, A.O. (2005). Nutrient composition and processing effects on cassava leaf (Manihot esculenta, Crantz) Antinutrients. Pakistan Journal of Nutrition, 4(1), 37-42. Ferrara, L., Montesano, D., and Senatore, A. (2001). The distribution of minerals and flavonoids in the tea plant (Camellia sinensis). IL Farmaco 56, 397-401. Fisher, C. and Scott, T.R. (1997). Food flavours: biology and chemistry. Cambridge: Royal Society of Chemistry Publishers. Frei, B., and Higbon, J.V. (2003). Antioxidant activity of tea polyphenols in vivo: Evidence from animal studies. Journal of Nutrition (10), 3275S-84S. 80
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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
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(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: Chalton, A.J., Davis, A.L., Jones,
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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