Biochemical evaluation of avocado pear leaf (persea americana)
Table Of Contents
- Title page Dedication………………………………………………………………..i Certification………………………………………………………………ii Acknowledgement……………………………………….……….….iii-iv Abstract……………………………………………………….…………vCHAPTER ONE
- 1.0 Introduction………………………….. …………………….…….1
- 1.1 Background information………………………….……………..1
- 1.2 Statement of the problem………………..………………………3
- 1.3 Objective of the problem…………..…………………..………..3
- 1.4 Justification of the study……………….………………………..4
- 1.5 Aim and Scope of the study…………………….………………4CHAPTER TWO
- 2.0 Literature review…………………………………………..……..6
- 2.1 Botanical Description…………………………………………….6
- 2.2 How to make avocado leaves tea for kidney cleansing …..12
- 2.3 Phytochemistry…………………………………….……………13
- 2.4 Pharmacological Activity………………………………………16 2.
- 4.1Vascorelaxant Activity…………………………………………16 2.
- 4.2Analgesic and Anti-inflammatory activity……………………17 2.
- 4.3Hypotensive activity……………………………………………18 2.
- 4.4Anti convulsant effect………………………………………….19 2.
- 4.5Anti-viral activity………………………………………………..20 2.
- 4.6Wound healing activity………………………………………..20 2.
- 4.7Antiulcer effect……………………………………….………..21 2.
- 4.8Antihepatotoxic activity…………………………………….…22 2.
- 4.9Antioxidant activity………………………..……………….….23 2.
- 4.10Hypoglycemic activity………………………………………..23 2.
- 4.11Effect on Body weight………………………….……………24CHAPTER THREE
- 3.0 Collection of sample …………………………………………..25
- 3.1 Determination of moisture content……………………………27
- 3.2 Ash content…………………………………………….…….…28
- 3.3 Determination of crude protein content…………….….……29
- 3.4 Estimation of crude fibre content…………………….………33
- 3.5 Carbohydrate estimation……………………………..………35
- 3.6 Caloric Value estimation……………………………..……….36
- 3.7 Determination of total vitamin……………………..…………36
- 3.8 Vitamin C………………………..……………………………..
- 373.9 Estimation of Vitamin A…………………………………….38
- 3.10Determination of total Oxalate……………….……..……..39
- 3.11Estimation of Tannin……………………………..….………41
- 3.12Determination of hydrocyanic Acid………..………………42
- 3.12Determination of Phytic acid……………….……..……….43CHAPTER FOUR
- 4.0 Result and discussion…………………………………………46
- 4.1 Carbohydrate…………………………………………………..47
- 4.2 Protein……………………………………………..…………..48
- 4.3 Ash……………………………………………………..………49
- 4.4 Fibre…………………………………………………………….49
- 4.5 Calories content……………………………………………….50
- 4.6 Lipid content……………………………………………..……50
- 4.7 Moisture content………………………………………………51
- 4.8 Total vitamin……………………………………………………52 4.
- 8.1Vitamin A……………………………………………………….52 4.
- 8.2Vitamin C……………………………………………………….53
- 4.9 Anti-nutrient…………………………………………………….54 4.
- 9.1Oxalate…………………………………………………………55 4.
- 9.2Phytic acid…………………………….……………………….56 4.
- 9.3Tannin………………………………….………………………..56 4.
- 9.4Hydrocyanic acid………………………….…………………..57
- 4.10Removal of anti-nutritional factor……………………………57 Conclusion………………………………………………………58 Recommendation ……………………………………………..60 References………………………………………………………61
Thesis Abstract
Chemical evaluation of Avocado Pear leaves. During the process of my research temperature for drying the sample was not high to avoid protein denature temperature between 50oc and 60oc was used. the proximate analysis which include the carbohydrate determination was 69. 65%, SD ± 0.01, the protein was 14.00%, SD ± 0.01, the crude fat was 7.3%, SD ± 0.02,the crude fibre was 3.7%, SD ± 0.04 the ash content was 5.26% ± 50 0.01, the moisture content was 59.84%, SD ± 0.02 and the caloric value was 401.11kcal. SD ± 00.1. the anti-nutrients determination includes; the hydrocyanide (HCN), which was 104.17mg/100g, SD ± 0.01, the phytate with 30.40mg/100g SD ± 0.01 the oxalate with 158.40mg/100g, SD ± 0.01, and the tannins with 1361.19mg/100g, SD ± 0.02. and also, the antioxidant vitamins determination which includes; the vitamin A and C. the Vitamin A determination was found to be 70.00mg/100g, SD ± 0.01, and vitamin C determination was reported as 832.72mg/100g, SD ± 0.01.
Keywords Avocado leaves, Carbohydrate, Protein, Hydrocyanide, Phytate, Vitamins.
Thesis Overview
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