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DETERMINATION OF BOILING EFFECT ON ASCORBIC ACID, TOCOPHEROL, AND VITAMIN A CONTENT IN THE LEAF OF FICUSCARPENSIS

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.

CHAPTER ONE

1.0   INTRODUCTION

Ficuscarpensis commonly known as fig tree is a medicinal plant found in tropical forests and grassy woodlands, and occurs in higher densities within well-watered, temperate upland habitats (Palgrave et al.,1984). Ficuscapensis is a fast-growing deciduous or evergreen. It belongs to the family of Moraceae and it produces fruits throughout the year and leaves are broad and green (Von Breitenbachet al., 1985). Ficuscapensis has been shown to contains ursene and oleonametriterpenoids of which the latter may be effective in cancer treatment, while a methanolic extract from the root is potentially effective against chloroquineor resistance malaria (Lansky et al., 2011). In Nigeria Ficuscarpensis has been used for the treatment of diarrhea, dysentery, oedema, epilepsy, wound dressing and richets in infant. Furthermore, the leaves and stems bark of the plant have inhibitory effect against Escherichia coli and Shigella species ( Igoliet al., 2005).

Although, oxidative reactions are essential for survivals, they can also be damaging. Hence, To balance the oxidative state, plants and animals maintain complex systems of overlapping antioxidants, such as glutathione and enzymes (e.g., catalase and superoxide dismutase) produced internally or the dietary antioxidants: vitamin A , vitamin C, and vitamin E.

1.1   AIM

The aim of this project is to determine the boiling effect on the Ascorbic acid, Tocopherol, and Vitamin A content of the leaf extract of Ficuscapensis.

1.2 OBJECTIVES

To estimate the level of Vitamin A, Vitamin C (Ascorbic acid), and Vitamin E (Tocopherol) content of leave of Ficuscarpensis present after boiling.