List of Departments
   

 

DETAILS

 

PROJECT ID : 4645c
TYPE : Project
FILE TYPE : MS Word
PAGES : 31
PRICES : N3000 (12 USD)

 

 

ESTIMATION OF PHYTOCHEMICAL CONTENT IN GREEN AND PURPLE VARIETIES OF CABBAGE (BASSICA OLERACEA OR VARIANTS)
()
Science Lab. Technology

ABSTRACT

This study focused on the estimation of phytochemical content in two varieties of cabbage (green and purple) using standard procedures. The result revealed the presence of the following bioactive components as follows in both the green and purple cabbage: alkaloid content 2.80±0.00 and 2.20±0.84%, tannins was 6.37±0.014 and 5.09±0.02%, phenol content was 3.14±4.44 and 2.043±0.00%, flavonoids was 10.35±0.35 and 17.5±19.08 while saponins was 5.20±0.28 and 1.30±0.14%. The green cabbage had higher levels of alkaloid, phenols, tannins, and saponins while the purple cabbage contained more flavonoids. The presence of these phytonutrients in appreciable quantity implies that its consumption will be beneficial to the body as it could help alleviate symptoms associated with gastrointestinal disorders like peptic ulcer.

TABLE OF CONTENTS

Title page

Certification

Dedication

Acknowledgement

Abstract

Table of Contents

Chapter One

1.0    Introduction

1.1    Aim and Objectives of the Study

1.2    Scope and Limitation

1.3    Definition of terms

Chapter Two

2.0    Literature Review

2.1    Origin and Description of the Plant

2.2    Nutritional Value of Cabbage

2.3    Phyto-nutrients in Plant

2.3.1 Alkaloids

2.3.2 Saponins

2.3.3 Flavonoids

2.3.4 Phenol

2.3.5 Tannins

Chapter Three

3.0    Materials and Methods

3.1    Materials and Reagents

3.2    Sample Collection and Preparation

3.3    Quantitative Estimation of Phytochemicals in the Sample

3.3.1 Determination of Tannins by Burn (1971) Method

3.3.2 Determination of Saponins by Obadomi and Ochuko (2001)

3.3.3 Determination of Alkaloids by Harbone Method (1973)

3.3.4 Determination of Flavonoid by Boham and Kocipal

 (1904) Method

3.3.5 Determination of Phenols

Chapter Four

4.0    Results and Discussion

4.1    Results

4.2    Discussion

 

Chapter Five

5.0    Conclusion and recommendations

5.1    Conclusion

5.2    Recommendations

          CHAPTER ONE

1.0    Introduction

          Plant-based foods such as fruits, vegetables and whole grains contain significant amounts of bioactive phytochemicals that provide desirable health benefits beyond basic nutrition and this reduces the risk of chronic diseases (Pandey and Rizvi, 2009).

          In the last decades, special attention has been paid towards the consumption of a diet rich in vegetables and fruits especially those that are rich in secondary metabolites, frequently called phytochemicals because of its positive implications for human health.

          Recent reports suggest that cruciferous vegetables act as a good source of natural anti-oxidants due to the high level of carotenoids, tocophenols and ascorbic acid and this may help to protect the human body against damage by reactive oxygen species. Consequently the popularly and consumption of vegetables of Brassica species is on the increase because of their nutritional value. A typical example of such cruciferous vegetables consumed worlg wide is cabbage.

          Cabbage (Brassica oleracea L.) is a popular green vegetable or purple biennial plant grown as an annual crop in the world for its dense-leaved heads. The whole plant can be consumed raw as salad or cooked. Basically cabbage is widely used as a vegetable throughout the world because of its high nutritional value and disease prevention properties. For instance it is used in cancer prevention (Ambrose et al., 2009) and as an anti-inflammatory and antioxidant (Kusznierewicz et al., 2008) while the juice is used for peptic ulcers and cholesterol reduction (Miron et al., 2006).

          There are several varieties of cabbage cultivated worldwide and this include green purple, red and savoy. Much work has been done on the green variety but literature is scarce on the purple cabbage because its consumption is much lower than that of white cabbage. This study has therefore designed to estimate the level of phytonutrients in this variety and compare its contents with that of the white cabbage.

 

1.1    Aim and Objectives of the Study

          The aim of this study is to estimate the phytochemical content of two varieties of cabbage with the following objectives.

1.    To estimate the phytochemical content of the red and green cabbage.

2.   To compare the concentrations of the bioactive compounds in the two varieties of cabbage with the recommended permissible limit in vegetables.

3.   To recommend the most nutritious variety to the populace.

1.2    Scope and Limitation

          This study covers the estimation of the phytochemical content of two varieties of cabbage (green and purple) and it is limited only to this due to lack of funds.

1.3    Definition of Terms

Cabbage: Cabbage is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense leaved heads.

Phytochemical: These are natural compounds found in plant food such as vegetables, fruit, whole grain products and legumes.

Biennial plant: Is a flowing plant that take two years to complete its biological cycle.

Nutrients: Are compounds in foods that an organism uses to survive and grow.

 

INSTRUCTIONS: Please, sit back and study the above research material carefully. DO NOT copy word for word. Our aim of this research material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.

 

 

 

 
Untitled Document