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 Ascorbic Acid
- 2.3Sources of Ascorbic Acid
- 2.4Tocopherol: Functions and Sources
- 2.5Vitamin A: Role in Health
- 2.6Effects of Boiling on Nutrient Content
- 2.7Studies on Boiling Effects
- 2.8Preservation Methods for Nutrients
- 2.9Factors Affecting Nutrient Retention
- 2.10Impact of Cooking Methods on Nutrient Levels
Chapter THREE
RESEARCH METHODOLOGY
- 3.1Research Methodology Overview
- 3.2Research Design and Approach
- 3.3Sampling Techniques
- 3.4Data Collection Methods
- 3.5Data Analysis Procedures
- 3.6Variables and Measures
- 3.7Research Ethics and Considerations
- 3.8Reliability and Validity of Data
Chapter FOUR
DATA PRESENTATION AND ANALYSIS
- 4.1Presentation of Findings
- 4.2Effect of Boiling on Ascorbic Acid Content
- 4.3Effect of Boiling on Tocopherol Content
- 4.4Effect of Boiling on Vitamin A Content
- 4.5Comparison with Raw Leaf Nutrient Levels
- 4.6Discussion on Nutrient Loss during Boiling
- 4.7Factors Influencing Nutrient Retention
- 4.8Recommendations for Nutrient Preservation
Chapter FIVE
SUMMARY, CONCLUSION AND RECOMMENDATIONS
- 5.1Conclusion and Summary
- 5.2Summary of Research Findings
- 5.3Implications of Findings
- 5.4Practical Applications of the Study
- 5.5Suggestions for Future Research
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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