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

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

ABSTRACT

Ficuscarpensis, sometimes known as fig tree, is a medicinal plant found in tropical forests and grassy woods that has a high antioxidant capacity. This study used Spectrophotomer to determine the amounts of antioxidant vitamins A, C, and E in both cooked and fresh Ficuscarpensis leaf extracts. The results revealed that boiling lowered the concentration of Vitamin C (0.26mg/g) compared to fresh leaf (1.445mg/g). Vitamin A and D were not found in the boiling leaf extract. The fresh leaf provides 0.133mg/g of vitamin A and 0.41mg/g of vitamin E. This finding suggests that these antioxidant vitamins are heat labile and so rapidly eliminated by heating.

Chapter one

Introduction

Ficuscarpensis, often known as fig tree, is a medicinal plant found in tropical forests and grassy woodlands, with higher populations in well-watered temperate upland settings (Palgrave et al.,1984).

Ficuscapensis is a rapidly growing deciduous or evergreen plant. It belongs to the Moraceae family, produces fruits all year, and has broad, green leaves (Von Breitenbach et al., 1985).

Ficuscapensis has been found to contain ursene and oleonametriterpenoids, the latter of which may be beneficial in cancer treatment, and a methanolic extract from the root may be effective against chloroquine-resistant malaria (Lansky et al., 2011).

In Nigeria, Ficuscarpensis has been used to treat diarrhoea, dysentery, oedema, epilepsy, wound dressing, and richets in infants. Furthermore, the plant’s leaves and stem bark inhibit Escherichia coli and Shigella species (Igolie et al., 2005).

Oxidative processes are necessary for survival, but they can also be harmful. 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, as well as dietary antioxidants such as vitamin A, vitamin C, and vitamin E.

1.1 AIM

The goal of this experiment is to examine how boiling affects the ascorbic acid, tocopherol, and vitamin A content of Ficuscapensis leaf extract.

1.2 Objectives.

To determine the concentration of Vitamin A, Vitamin C (Ascorbic acid), and Vitamin E (Tocopherol) in Ficuscarpensis leaves after boiling.