APA format

User Generated

tnaql

Writing

Description

I need someone to set me the table of content and the table of figures and numbering the paper as it requires.

User generated content is uploaded by users for the purposes of learning and should be used following Studypool's honor code & terms of service.

Explanation & Answer

Attached.

i

ANALYSIS OF WATER-SOLUBLE VITAMINS IN ETHNIC CROPS USING
HPLC/DAD

By
YOUR NAME HERE IN ALL CAPS
{Bachelor of Arts/Science in Your Area}
Your University Here
City, State
YEAR

Submitted to the Faculty of the
Graduate College of the
{University}
in partial fulfillment of
the requirements for
the Degree of
MASTER OF SCIENCE
i

ii
December/May/July, YEAR

ANALYSIS OF WATER-SOLUBLE VITAMINS IN ETHNIC CROPS USING
HPLC/DAD

Thesis Approved:

Thesis Adviser’s Name

ii

iii
Thesis Adviser

Committee Member Name Here

Committee Member Name Here

ACKNOWLEDGMENTS
I would like to thank my thesis advisor Dr.Tolessa Deksissa for his support. He was there
whenever I needed him for a question or an advice. I would also like to thank the technical
expert Mr.Sebhat Tefera for his generosity and knowledge.
Thanks to all Nutrition and Dietetics department especially Dr. Ganganna, the head of the
department and the mother of all Nutrition students.
Finally, I would like to thank my family. This achievement wouldn’t have been
without their support.
iii

iv

DEDICATION

iv

v
Name: TYPE NAME
Date of Degree: DECEMBER, MAY, OR, JULY, Year
Title of Study: TYPE FULL TITLE IN ALL CAPS
Major Field: TYPE MAJOR

ABSTRACT
Vitamins are fundamental natural compounds that are essential for metabolic
systems in the body and the energy metabolism. Vitamins are involved in a variety of
physiological functions in the body including the regulation of blood cell production, DNA
regulation, the production of hormones. They are required in limited amount and the deficiency
may cause many health complications. This paper discusses the content of water-soluble
vitamins (B1, B2, B3, B5, B6, B9 and Vitamin C) in nine African vegetables using HPLC/DAD
(high-performance liquid chromatograph/ diode array detector). The vegetables are as following:
Solanum scabrum, Corchorus olitorius, Talnum triangular, Solanum macrocarpon, Capsicum
chinense, Celosia argentea, Solanum aethiopicum, Solanum gilo, and Hibiscus sabdariffa). This
experiment is conducted to answer three main questions: Do Ethnic crops have detectable
number of water-soluble vitamins? Which ethnic crop has the highest number of detectable
water-soluble vitamins? Do ethnic crops have comparable water soluble vitamins in relation to
other vegetables? The hypothesis is following: vegetables have detectable number of watersoluble vitamins, there is significant difference among the ethnic crops in the content of
vitamins. To preserve the analysts in the vegetables, the vegetables were dried using freeze
drying at -120 C then grounded and sieved (48 mesh). For sample preparation, the dried
vegetables were dissolved (0.5) in the extraction solution (80% methanol, 15% water, and 5%
v

vi
acetic acid) then injected. The vitamins were identified based on the retention time, the
wavelength of the peak. The results are shown in mg/100DW as following, Solanum scabrum
has 689 for B1, 632 for B2, 235 for B3, 3071 for B5, 170 for B9, and 880 for Vitamin C. Talnum
triangular has amount of 1539 for B1,1049 for B2, 137for B3, 403 for B5, 141 for B6, 15 for B9
and 736 for vitamin C. Corchorus olitorius contains 599 of B1, 1782 of B2, 55 of B3, 2468 of
B5, 16 of B9, and 364 of Vitamin C. Celosia argentea has amount of 795 of B1, 1532 of B2, 170
of B3, 792 of B5, 40 of B6, 15 OF B9, and 1532 of vitamin C. Hibiscus sabdariffa has 752 of
B1, 2435 of B2, 82 of B3, 10174 of B5, 141 of B6, 72 B9, and 540 of vitamin C. Solanum gilo
contains 677 of B1, 1443 of B2, 2 of B3, 3037 of B5, 15 of B9, and 6427 of vitamin C.
Capsicum chinense (leaf) has 665 of B1, 2304 of B2, 205 of B3, 404 of B5, 9 of B6, 57 of B9,
and 7463 of vitamin C. For Capsicum chinense (vegetable) 692 of B1, 178 of B2, 245 of B3, 815
of B5, 13 of B9, and 1005 of vitamin C. Solanum macrocarpon (leaf) contains 2007 of B1, 621
of B2, 148 of B3, 437 of B5, 251 of B6, 377 of B9, and 238 of vitamin C. Solanum macrocarpon
(vegetable) has 681 of B1, 472 of B2, 29 of B9, and 800 of vitamin C. Solanum aethiopicum
(leaf) contains 666 of B1, 908 of B2, 230 of B3, 685 of B5, 13 of B9, and 290 of vitamin C.
Solanum aethiopicum (vegetable) contains 678 of B1, 160 of B3, 511 of B5, 12 of B6, 50 of B9,
and 797 of vitamin C.

vi

vii

Table of Contents
ANALYSIS OF WATER-SOLUBLE VITAMINS IN ETHNIC CROPS USING HPLC/DAD .... i
Thesis Approved: ............................................................................................................................ ii
ACKNOWLEDGMENTS ............................................................................................................. iii
DEDICATION ............................................................................................................................... iv
ABSTRACT .................................................................................................................................... v
LIST OF TABLES ......................................................................................................................... ix
Table 3.1. Gradient flow rate is used to elute the vitamins ……………………………44....... ix
Table 3.2 sisylanA eht ni desU dna detropeR shtngnelevaW noticeteD………………..46 ..... ix
LIST OF FIGURES ........................................................................................................................ x
Figure 0-1 Vitamin B1 (Thiamin) analysis result ……………………47 ............................... x
Figure 0-2 Vitamin B2 (Riboflavin) analysis result……………………48 ............................... x
Figure 0-3 Vitamin B3 (Niacin) analysis result……………………......49 ................................ x
Figure 0-4 Vitamin B5 analysis result………………………………........50 ............................ x
Figure 0-5 Vitamin B6 (Pyridoxine) analysis result…………….......51 .................................... x
Figure 0-6 Vitamin B9 analysis result……………………...................52 ................................. x
LIST OF ABBREVIATIONS AND SYMBOLS .......................................................................... xi
1.0 CHAPTER ONE: INTRODUCTION ....................................................................................... 1
1.1 Hypothesis: ........................................................................................................................... 1
1.1.1 Null Hypothesis: ............................................................................................................ 2
1.2 Research questions: ............................................................................................................... 2
1.3 Research objective: ............................................................................................................... 2
1.4 Classification......................................................................................................................... 3
2.0: Literature review ...................................................................................................................... 4
2.1 Water soluble vitamins ......................................................................................................... 4
2.1.1 Thiamin .......................................................................................................................... 4
2.1.2 Riboflavin ...................................................................................................................... 6
2.1.3 Niacin (nicotinic acid).................................................................................................... 8
2.1.4 Pantothenic Acid .......................................................................................................... 10
2.1.5 Pyridoxine .................................................................................................................... 11
2.1.6 Folic Acid..................................................................................................................... 13
2.1.7 Ascorbic Acid .............................................................................................................. 15
2.2 Ethnic Crops........................................................................................................................ 16
2.2.1

Celosia argentea L................................................................................................... 17

vii

viii
2.2.2 Hibiscus sabdariffa L. .................................................................................................. 18
2.2.3 Solanum scabrum mill ................................................................................................. 21
2.2.4 Corchorus olitorius L ................................................................................................... 23
2.2.5 Solanum anguivi Lam .................................................................................................. 29
2.2.6 Talinum triangulare ...................................................................................................... 30
2.2.7 Solanum macrocarpon - L. ........................................................................................... 33
2.2.8 Solanum aethiopicum................................................................................................... 36
2.2..9 Capsicum chinense...................................................................................................... 39
3.0 CHAPTER TWO: MATERIALS AND METHODS ............................................................. 42
3.1 Sample Collection and Storage ........................................................................................... 42
3.2 Sample preparation: ............................................................................................................ 42
3.3 Standard solutions preparation ............................................................................................ 42
3.4 Mobile phase preparation .................................................................................................... 43
3.5 HPLC and DAD analysis: ................................................................................................... 43
4.0 CHAPTER THREE: RESULTS AND DISCUSSION ........................................................... 51
4.1 Calibration (CAL): .............................................................................................................. 51
4.2 Vitamins Analysis: .............................................................................................................. 54
4.3 Statistical Analysis .............................................................................................................. 60
4.4 Conclusion .......................................................................................................................... 60
5.0 REFERENCES ....................................................................................................................... 62

viii

ix
LIST OF TABLES

Table 3.1. Gradient flow rate is used to elute the vitamins ……………………………44
Table 3.2 sisylanA eht ni desU dna detropeR shtngnelevaW noticeteD………………..46

ix

x
LIST OF FIGURES

Figure 0-1 Vitamin B1 (Thiamin) analysis result ……………………Error! Bookmark not
defined.
Figure 0-2 Vitamin B2 (Riboflavin) analysis result……………………Error! Bookmark not
defined.
Figure 0-3 Vitamin B3 (Niacin) analysis result……………………......Error! Bookmark not
defined.
Figure 0-4 Vitamin B5 analysis result………………………………........Error! Bookmark not
defined.
Figure 0-5 Vitamin B6 (Pyridoxine) analysis result…………….......Error! Bookmark not
defined.
Figure 0-6 Vitamin B9 analysis result……………………...................Error! Bookmark not
defined.

x

xi

LIST OF ABBREVIATIONS AND SYMBOLS

xi

1

1.0 CHAPTER ONE: INTRODUCTION
Vitamins are fundamental natural compounds that are essential for metabolic system in
the body and the energy metabolism. Vitamins play a role as cofactors and coenzymes which are
required by enzymes to stimulate specific reactions (Zimmerman& Snow, 2012). Vitamins are
involved in variety of physiological functions in the body including the regulation of blood cell
production, DNA regulation, the production of hormones, etc. They are required in the diet as the
body cannot synthesize them. Meanwhile, unbalanced diet can lead to vitamins deficiency and
deficiency disorders, which can be avoided by increasing the daily intake of food rich in vitamins
(Higdon, 2003).
The individual needs a limited amount of vitamins daily to minimizing the risk of nutrient
deficit or excess which is defined by different factors including age, gender and state of health.
The Food and Nutrition Board of the National Academy of Sciences established the
Recommended Daily Allowance (RDA), the average level of nutrients required for the individual
based on a given criteria (Food and Nutrition Board, 2005). The purpose of this paper is to
investigate the content of four water –soluble vitamins including vitamin C, B2, B3, B5, and B7
in Ethnic crops. This research is focused on a variety of ethnic crops planted in the Firebird Farm
in Maryland. In another section of this paper, the definition of each of these vitamins and
vegetables will be provided. Ethnic crops are important food supply to an African immigrant
community and thus this research investigates the nutritional value of special nine species of
vegetables.
1.1 Hypothesis:
Analyzed vegetables have detectable number of water-soluble vitamins.

1

2
1.

There is significant difference among the ethnic crops in the content of water-

soluble vitamins.
1.1.1 Null Hypothesis:
1.

Analyzed vegetables do not have detectable number of water-soluble vitamins.

2.

No significant difference among the ethnic crops in the content of vitamins.

1.2 Research questions:


Do ethnic crops have detectable amount of vitamins?



Which ethnic crop has the highest number of detectable water-soluble vitamins?



Do ethnic crops have comparable water soluble vitamins in relation to other

vegetables?
1.3 Research objective:
The objective of this study is to analyze water-soluble vitamins in ethnic crops.

2

3
1.4 Classification
Vitamins in general are different in their chemical structures and physiological
functions. The classification of vitamins into water-soluble vitamins and fat-soluble vitamins is
based on their solubility properties. Fat-soluble vitamins A, D, K, and E are found in food rich in
fat and the body stores them in fat tissues in contrast to water-soluble vitamins. Furthermore, the
body absorbs water-soluble vitamins via intestine and with the exception of cobalamin (B12),
they cannot be stored in the body. Water-soluble vitamins must be obtained from daily diet since
the human body is unable to synthesize them with the exception of some endogenous synthesis
of niacin. However, due to their solubility properties, the ...


Anonymous
Awesome! Made my life easier.

Studypool
4.7
Trustpilot
4.5
Sitejabber
4.4

Similar Content

Related Tags