Anti-oxidant in clove and scent leaves

ANTIOXIDANT PROFILE PROPERTIES OF AQUEOUS EXTRACT IN
EBOLO AND SCENT LEAF COMPOSITE
BY
OYEYEMI IYANU JOHN
MATRIC NUMBER: 1138
A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

CHEMICAL SCIENCE, FACULTY OF SCIENCE, BAMIDELE OLUMILUA
UNIVERSITY OF EDUCATION, SCIENCE AND TECHNOLOGY,
IKERE – EKITI, EKITI STATE, NIGERIA
IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD

OF BACHELOR OF SCIENCE (B.Sc.) DEGREE IN CHEMICAL SCIENCE,
BAMIDELE OLUMILUA UNIVERSITY OF EDUCATION, SCIENCE AND
TECHNOLOGY, IKERE – EKITI, EKITI STATE
DECEMBER, 2023
i
CERTIFICATION
I hereby certify that this project was prepared and compiled by OYEYEMI IYANU
JOHN with Matriculation Number, 1138 under my supervision at the Department of
Chemical Science, Faculty of Pure and Applied Science, Bamidele Olumilua University
of Education, Science and Technology, Ikere – Ekiti, Ekiti State, Nigeria.
…………………… ……………………..
MRS. AJAYI MORENIKEJI GRACE DATE
(Supervisor)
…………………… ……………………..
DR. ADEBAYO DATE
(Head of Department)
ii
DEDICATION
This project is dedicated to Almighty God as well as my amazing parents, Mr. and Mrs.
Oyeyemi for their unconditional love and support in all areas of my life.
iii
ACKNOWLEDGEMENT
My utmost gratitude goes to Almighty God who gave me the grace and power to go thus
far.
I equally want to express my profound gratitude to my amazing supervisor; Mrs. Ajayi

Morenikeji for her encouragement and support during the time of writing this project.
Despite his tight schedule, she always take her time to painstakingly read between lines
to make useful and meaningful corrections. Her advice and motivation towards the
successful completion of the project is highly commendable.
I also wat to appreciate my ever - wonderful lecturers within and outside the department
for their guidance, words of admonishment and lectures, to them all, I say remain
blessed. Amen.
To my wonderful parents, Mr. and Mrs. Oyeyemi who are the financial and
psychological pillar upholding my educational pursuit right from the onset, I say a very
big thank you to you both. I pray you remain blessed by God Almighty. Amen.
My appreciation also goes to my siblings and friends for their love and support, you are
all wonderful.
iv
ABSTRACT
This study investigates the antioxidant profile properties of aqueous extracts from Ebolo
(Crassocephalum crepidioides) and Scent Leaf (Ocimum gratissimum). The primary
objective of the study is to determine the flavor content, hydroxyl radical and nitrous
oxide radical levels as well as other analysis (DPPH, iron ion chelation and ferric
reducing antioxidant assay) in these extracts. The research involves a comprehensive
analysis of aromatic compounds contributing to flavor, along with assessments of key
antioxidants. Through rigorous methodologies, including extraction processes and
antioxidant assays, the study aims to unveil the potential health benefits of these herbal
extracts. The findings not only contribute to understanding the antioxidant composition
of Ebolo and Scent Leaf but also hold implications for applications in traditional
medicine, culinary practices, and the development of natural health-promoting products.
v
TABLE OF CONTENTS
Page
Cover Page i
Certification ii
Dedication iii
Acknowledgement iv
Abstract v
Table of Content vi
List of Figures x
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study 1
1.2 Justification of the Study 3
1.3 Significance of the Study 4
1.4 Aim of the Study 4
1.5 Specific Objectives of the Study 5
1.6 Scope of the Study 5
CHAPTER TWO: LITERATURE REVIEW
2.1 Ebolo Leaf (Crassocephalum crepidioides) 7
2.1 Scent Leaf (Ocimum gratissimum) 8
vi
2.3 Taxonomy 10
2.3.1 Taxonomy of Ebolo (Crassocephalum crepidioides) 10
2.3.2 Taxonomy of Scent Leaf (Ocimum gratissimum) 11
2.4 Medicinal Uses 11
2.4.1 Medicinal Uses of Ebolo Leaf 11
2.4.2 Medicinal Uses of Scent Leaf 13
2.5 Antioxidant in Foods 14
2.6 Types of Antioxidant in Food 16
2.6.1 Antioxidants According to their Mechanism 16
2.6.2 Antioxidants According to their Nutrients and Food Sources 16
2.7 Antioxidant Metabolites 17
2.7.1 Dietary Factors 17
2.7.1.1 Vitamin C or Ascorbic Acid 17
2.7.1.2 Vitamin E or Tocopherols 18
2.7.1.3 Glutathione 18
2.7.2 Classification of Antioxidant Metabolites 18
2.8 Use of Anti-Oxidant in Technology 19
vii
2.8.1 Food Preservatives 19
2.8.2 Cosmetics Preservatives 19
2.8.3 Industrial Uses 19
2.9 Health Benefits of Antioxidants 20
CHAPTER THREE: METHODOLOGY
CHAPTER FOUR: RESULTS AND DISCUSSION
REFERENCES
viii
LIST OF FIGURES
Fig. 2.1: Ebolo Leaf 8
Fig. 2.2: Scent Leaf 9
Fig. 2.3: Chemical Structure of Eugenol 10
Fig. 2.4: Chemical Structure of Thymol. 10
ix

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ANTIOXIDANT PROFILE PROPERTIES OF AQUEOUS EXTRACT IN

EBOLO AND SCENT LEAF COMPOSITE

OYEYEMI IYANU JOHN

MATRIC NUMBER: 1138

A RESEARCH PROJECT SUBMITTED TO THE DEPARTMENT OF

IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE AWARD

I equally want to express my profound gratitude to my amazing supervisor; Mrs. Ajayi

CHAPTER ONE: INTRODUCTION

1.1 Background of the Study 1

1.2 Justification of the Study 3

1.3 Significance of the Study 4

1.4 Aim of the Study 4

1.5 Specific Objectives of the Study 5

1.6 Scope of the Study 5

CHAPTER TWO: LITERATURE REVIEW

2.1 Ebolo Leaf (Crassocephalum crepidioides) 7

2.1 Scent Leaf (Ocimum gratissimum) 8

2.3.1 Taxonomy of Ebolo (Crassocephalum crepidioides) 10

2.3.2 Taxonomy of Scent Leaf (Ocimum gratissimum) 11

2.4 Medicinal Uses 11

2.4.1 Medicinal Uses of Ebolo Leaf 11

2.4.2 Medicinal Uses of Scent Leaf 13

2.5 Antioxidant in Foods 14

2.6 Types of Antioxidant in Food 16

2.6.1 Antioxidants According to their Mechanism 16

2.6.2 Antioxidants According to their Nutrients and Food Sources 16

2.7 Antioxidant Metabolites 17

2.7.1 Dietary Factors 17

2.7.1.1 Vitamin C or Ascorbic Acid 17

2.7.1.2 Vitamin E or Tocopherols 18

2.7.2 Classification of Antioxidant Metabolites 18

2.8 Use of Anti-Oxidant in Technology 19

2.8.2 Cosmetics Preservatives 19

2.8.3 Industrial Uses 19

2.9 Health Benefits of Antioxidants 20

CHAPTER THREE: METHODOLOGY

CHAPTER FOUR: RESULTS AND DISCUSSION

Fig. 2.1: Ebolo Leaf 8

Fig. 2.2: Scent Leaf 9

Fig. 2.3: Chemical Structure of Eugenol 10

Fig. 2.4: Chemical Structure of Thymol. 10

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