Phytoesters Profiling of Cola lepidota (Yellow Monkey Kola) Nut

Abstract

The phytoester profiling of the nut of yellow monkey kola (Cola lepidota) has been carried out. Fresh nuts were isolated from the fresh fruits. The nuts were chopped, dried and blended before being macerated using n-hexane for 64 hrs. The extract was concentrated under vacuum and stored below room temperature. The concentrated extract was then profiled for its phytoester constituents via gas chromatography-mass spectrometry (GC-MS) technique. The result of the analysis revealed the present of acetic acid, fluoro-ethyl ester (16.91%), formic acid, ethenyl ester (0.17%), butanoic acid, methyl ester (0.11%), propanoic acid, 2- methyl-methyl ester (0.08%), carbamic acid, ethyl - methyl ester (0.04%) and glycine, N-(3 methyl-1-oxobutyl) methyl ester (0.04%) as the phytoesters present in the nut of Cola lepidota.

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