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

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Heath, H.B. (1978). Flavour technology: Profiles, products, applications. Westport : AVI Publishing Company, Inc. Heath, H.B. (1981). Source book of flavours. New York: Van Nostrand Reinhold. Hinshaw, J.V. (2003). Solid- Phase Microextraction. Accessed on 08/07/2010 from http://chromatographyonline.findanalytichem.com/lcgc/data/articlestandard//lcgc europe/462003/75775/article.pdf. Hui,Y.H., Chen,F., Nollet, M.L.M., Guine, R.P.F., Paliyath, G.,Pessoa, F.L.P., Minguez- Mosquera, M.I., Le Quere, J.L., Sidhu,J.S., Sinha,N., and Stanfield, P.R.D. (Eds.). (2010). Handbook of Fruit and Vegetable Flavors. New Jersey: John Wiley and Sons Inc. Hui, Y.H., Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst., W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith, E.B., Surapat, S., Titchenal, A., and Toldra, F. (Eds.). (2007). Handbook of Food Products Manufacturing : Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods (Vol 1).(pp 152-155) New Jersey: John Wiley and Sons. Innocent, E., Joseph, C.C., Gikonyo, N.K., Nkunya, M.H.H., and Hassanali, A. (2010). Constituents of the essential oil of Surregada zanzibariensis leaves are repellent to the mosquito,Anopheles gambiae s.s. Journal of Insect Science,10 (57), 1-8. International Organisation of Standardisation. (1980). Tea- determination of loss in mass at 103 0 C. Jordan,M.J.,Goodner,K.L.,Shaw,P.E. (2001).Volatile components in banana (Musa acuminata colla C.v. Cavendish) and yellow passion fruit (Passiflora edulis 82
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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
Page 7 and 8:
ABSTRACT This study concerned the q
Page 9 and 10:
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
Page 19 and 20:
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
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: G1Innovations. (2003). Innovations
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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