ABSTRACT
Spectroscopic method was used to determine quantities of carotene and ascorbic acid in carrot, cucumber, eggplant and tomatoes. The result shows that carrot has higher concentration of carotene =0.1430, follow by eggplant = 0.6950 and tomatoes = 0.0368 and cucumber has the least concentration of carotene =0.0139. The result also show carrot has higher concentration of ascorbic acid 0.958×10-4 mol/d3 follow by tomatoes 0.944×10-4 mol/d3 and eggplant 0.943×10-4 mol/d3 cucumber 0.901×10-4 mol/d3 has the least concentration of ascorbic acid and there is no wide gap between concentration of ascorbic acid in tomatoes and eggplant.
TABLE OF CONTENT
Title page----------------------------------------------------------------------------------------i6
Approval page ---------------------------------------------------------------------------------iiAcknowledgements--------------------------------------------------------------------------iiiDedication--------------------------------------------------------------------------------------ivAbstract------------------------------------------------------------------------------------------v
Table of contents-----------------------------------------------------------------------------vi
CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW
1.0 Introduction of carotene----------------------------------------------------------------1
1.1 Literature review of carotene----------------------------------------------------------3
1.2 Carotene structure and vitamin A activity -----------------------------------------3
1.3 Radical scavenging----------------------------------------------------------------------4
1.4 Ascorbic acid------------------------------------------------------------------------------7
1.7 Ascorbic acid -----------------------------------------------------------------------------7
1.5 Literature review of ascorbic acid---------------------------------------------------9
1.6 General use of vitamin -----------------------------------------------------------------9
1.7 Allergy and asthma relief---------------------------------------------------------------9
1.8 Cancer prevention-----------------------------------------------------------------------9
1.9 Cataract prevention ---------------------------------------------------------------------9
1.10 Collagen production ------------------------------------------------------------------9
1.11 Diabetes control ----------------------------------------------------------------------10
1.12 Immune system booster------------------------------------------------------------10
1.13 Neurotransmitter and hormone building----------------------------------------10
1.14 Food sources--------------------------------------------------------------------------117
1.15 Anti oxidant in carrot-----------------------------------------------------------------11
1.16 Anti oxidant in cucumber-----------------------------------------------------------12
1.17 Anti oxidant in eggplant-------------------------------------------------------------13
1.18 Anti oxidant in tomatoes------------------------------------------------------------14
1.19 Aim and objective---------------------------------------------------------------------15
CHAPTER TWO MATERIALS AND METHODS
2.0 Material ----------------------------------------------------------------------------------16
2.1 Apparatus and equipments----------------------------------------------------------16
2.2 Reagent-----------------------------------------------------------------------------------17
2.3 Carotene----------------------------------------------------------------------------------18
2.4 Sample procedure---------------------------------------------------------------------18
2.5 Method------------------------------------------------------------------------------------18
2.6 Sample analysis------------------------------------------------------------------------18
2.7 Ascorbic acid----------------------------------------------------------------------------20
2.8 Preparation of reagents---------------------------------------------------------------20
2.9 General procedure --------------------------------------------------------------------20
2.10 Determination of l- ascorbic acid from vegetable-----------------------------21
CHAPTER THREE
3.0 RESULT AND DISCUSSION
3.1 Result -------------------------------------------------------------------------------------22
3.1 Table 1 result of carotene analysis------------------------------------------------228
3.2 Table 2 result of ascorbic acid analysis------------------------------------------22
3.3 Discussion-------------------------------------------------------------------------------23
CHAPTER FOUR
4.0 Conclusion-------------------------------------------------------------------------------24
4.1 Recommendation----------------------------------------------------------------------25Reference-------------------------------------------------------------------------------------26
Appendix 1 -----------------------------------------------------------------------------------32
Appendix 2 -----------------------------------------------------------------------------------33
Appendix --------------------------------------------------------------------------------------34
Appendix 4 -----------------------------------------------------------------------------------35
