Page Length: 39

Size: 194 KB

Format: PDF & Word




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.





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 containsursene 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.



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





DISCLAIMER: All project works, files and documents posted on this website, are the property/copyright of their respective owners. They are for research reference/guidance purposes only and some of the works may be crowd-sourced. Please don’t submit someone’s work as your own to avoid plagiarism and its consequences. Use it as a reference/citation/guidance purpose only and not copy the work word for word (verbatim). The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own study. is a repository of research works where works are uploaded for research guidance. Our aim of providing this work is to help you eradicate the stress of going from one school library to another in search of research materials. This is a legal service because all tertiary institutions permit their students to read previous works, projects, books, articles, journals or papers while developing their own works. This is where the need for literature review comes in. “What a good artist understands is that nothing comes from nowhere. The paid subscription on is a means by which the website is maintained to support Open Education. If you see your work posted here by any means, and you want it to be removed/credited, please contact us with the web address link to the work. We will reply to and honour every request. Please notice it may take up to 24 – 48 hours to process your request.

WeCreativez WhatsApp Support
Administrator (Online)
Hello and welcome. I am online and ready to help you via WhatsApp chat. Let me know if you need my assistance.