Determination of boiling effect on ascorbic acid, tocopherol, and vitamin a content in the leaf of ficuscarpensis
Table Of Contents
Chapter ONE
INTRODUCTION
- 1.1Introduction
- 1.2Background of Study
- 1.3Problem Statement
- 1.4Objective of Study
- 1.5Limitation of Study
- 1.6Scope of Study
- 1.7Significance of Study
- 1.8Structure of the Research
- 1.9Definition of Terms
Chapter TWO
LITERATURE REVIEW
- 2.1Overview of Ascorbic Acid
- 2.2Importance of Tocopherol
- 2.3Functions of Vitamin A
- 2.4Sources of Ascorbic Acid
- 2.5Sources of Tocopherol
- 2.6Sources of Vitamin A
- 2.7Effects of Boiling on Ascorbic Acid
- 2.8Effects of Boiling on Tocopherol
- 2.9Effects of Boiling on Vitamin A
- 2.10Previous Studies on Boiling Effects
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Methodology Overview
- 3.2Selection of Sample
- 3.3Extraction Techniques
- 3.4Boiling Experiment Design
- 3.5Data Collection Methods
- 3.6Statistical Analysis
- 3.7Ethical Considerations
- 3.8Research Limitations
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Boiling Effects on Ascorbic Acid Content
- 4.2Boiling Effects on Tocopherol Content
- 4.3Boiling Effects on Vitamin A Content
- 4.4Comparison of Boiling Effects
- 4.5Factors Influencing Boiling Effects
- 4.6Discussion on Nutrient Retention
- 4.7Implications for Cooking Practices
- 4.8Future Research Directions
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Summary of Findings
- 5.2Conclusion
- 5.3Recommendations
- 5.4Contributions to Knowledge
- 5.5Practical Applications
Thesis Abstract
Ficuscarpensis commonly known as fig tree is a medicinal plant found in tropical forest and grassy woodlands and possesses high antioxidant capacity.This study investigated the concentrationsof antioxidant vitamins A, C and E in the boiled and fresh leaf extract `of Ficuscarpensis using Spectrophotomer. The result obtained showed that boiling reduced the concentration of Vitamin C (0.26mg/g) compared to that in the fresh leaf (1.445mg/g). Vitamin A and D were not detected in the boiled leaf extract. The fresh leaf contains Vitamin A (0.133mg/g) and Vitamin E (0.41mg/g).This result suggest that these antioxidant vitamins are heat labile and hence can be easily destroyed by heating.
Thesis Overview
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