Biochemical Evaluation Of Avocado Pear Leaf (Persea Americana)

Biochemical Evaluation Of Avocado Pear Leaf (Persea Americana)

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.

Table Of Content

• Title page
• Dedication i
• Certification ii
• Acknowledgement iii-iv
• Abstract v
• CHAPTER 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 4

Chapter 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
• 2.4.1 Vascorelaxant Activity 16
• 2.4.2 Analgesic and Anti-inflammatory activity 17
• 2.4.3 Hypotensive activity 18
• 2.4.4 Anti convulsant effect 19
• 2.4.5 Anti-viral activity 20
• 2.4.6 Wound healing activity 20
• 2.4.7 Antiulcer effect 21
• 2.4.8 Antihepatotoxic activity 22
• 2.4.9 Antioxidant activity 23
• 2.4.10 Hypoglycemic activity 23
• 2.4.11 Effect on Body weight 24

Chapter 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 37
• 3.9 Estimation of Vitamin A 38
• 3.10 Determination of total Oxalate 39
• 3.11 Estimation of Tannin 41
• 3.12 Determination of hydrocyanic Acid 42
• 3.12 Determination of Phytic acid 43

Chapter 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
• 4.8.1 Vitamin A 52
• 4.8.2 Vitamin C 53
• 4.9 Anti-nutrient 54
• 4.9.1 Oxalate 55
• 4.9.2 Phytic acid 56
• 4.9.3 Tannin 56
• 4.9.4 Hydrocyanic acid 57
• 4.10 Removal of anti-nutritional factor 57
• Conclusion 58
• Recommendation  60
• References 61

Biochemical Evaluation Of Avocado Pear Leaf (Persea Americana)

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