TABLE OF CONTENT
Title page
Approval page
Dedication page
Acknowledgement
List of tables
Table of contents
Abstract
CHAPTER ONE: Introduction
1.1 Suggestions for further research
1.2 Objective of study
CHAPTER TWO: Literature Review
2.0 Scientific Classification of roselle (hibiscus sabdariffa)
2.1 Effect on smooth muscle
2.2 Effect on blood pressure
2.3 Anticancer and antioxidant activity
2.4 Anticholesterol effects
2.5 Hibiscus sabdariffa plant profile
2.5.1 Constituents of hibiscus sabdariffa
2.5.2 Herbal medicine and plants
2.5.3 Medicinal benefits of hibiscus sabdariffa
2.6 Flavonoid contents of fruits and vegetables fruits
2.7 Preparation of ‘zobo’ made from Hibiscus sabdariffa
2.8 Characteristics of roselle.
2.9 Uses of roselle (hibiscus sabdariffa)
CHAPTER THREE: Materials and Methods
3.0 Materials
3.1 Extraction procedure/plant materials
3.1.1 Plant materials
3.1.2 Extract preparation
3.2 Atomic absorption spectrophotometric determination
3.3 Phytochemical Analysis
3.3.1 Preparation of reagents for phytochemical analysis
3.4 Acute toxicity study
Chapter Four: Results
4.0 Phytochemical analysis
4.1 Calcium
4.2 Magnesium
4.3 Sodium
4.4 Potassium
4.5 Manganese
4.6 Iron
4.7 Copper
4.8 Zinc
CHAPTER FIVE: Discussion and Conclusion
5.1 Discussion
5.2 Conclusion
References
Appendix 1: Gallery of Hibiscus sabdariffa
ABSTRACT
This work was carried out to investigate the chemical properties of the water extract of zobo (Hibiscus sabdariffa) drink using the modern atomic absorption spectrophotometer. Zobo drink is a popular drink in the Nigeria, especially in the northern part of Nigeria. The result of the analysis indicated that the drink is high in vital mineral nutrients required for the healthy growth by humans and for the proper metabolic processes to be adequately maintained. Zobo drink is high, as indicated in the result, in iron – a major component of the human haemoglobin, when compared with other leaf like the popular vegetable leaf known as awa (Piper methysticum).
CHAPTER ONE
1.0 INTRODUCTION
Toward the end of the 20th century, epidemiological studies and associated meta-analyses suggested strongly that long-term consumption of diets rich in plant foods offered some protection against chronic diseases, especially cancer (Wallstromet al., 2000).Because uncontrolled production of free radicals was thought to be significantly implicated in the etiology of cancer (Guyton and Kensler 1993),these observations focused attention on the possible role of radical scavenging and radical suppressing nutrients and non-nutrients in explaining the apparent benefit of such diets (Weisburger, 1991).
The realization that free radicals were similarly implicated in the etiology of many other chronic diseases (Kehrer, 1993 and Stohs, 1995), immediately focused attention on flavonoids and the foods and beverages rich therein. An unfortunate, but unintended side effect of some research works and papers was the misleading tendency of many investigators....================================================================
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