NUTRITIONAL COMPOSITION, PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF STEM OF (Nymphaea nouchali) AND (Nymphaea rubra) Md. Akram Hossain Khan Roll No. 0118/17 Registration No. 558 Session: 2018-2019 A thesis submitted in the partial fulfillment of the requirements for the degree of Master of Science in Applied Human Nutrition and Dietetics Department of Applied Food Science and Nutrition Faculty of Food Science and Technology Chattogram Veterinary and Animal Sciences University Chattogram-4225, Bangladesh December 2019 i | P a g e Authorization I hereby declare that I am the sole author of the thesis. I authorize the Chattogram Veterinary and Animal Sciences University (CVASU) to lend this thesis to other institutions or individuals for the purpose of scholarly research. I further authorize the CVASU to reproduce the thesis by photocopying or by other means, in total or in part, at the request of other institutions or individuals for the purpose of scholarly research. I, the undersigned, and author of this work, declare that the electronic copy of this thesis provided to the CVASU Library, is an accurate copy of the print thesis submitted, within the limits of the technology available. Md. Akram Hossain Khan December, 2019 ii | P a g e NUTRITIONAL COMPOSITION, PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF STEM OF (Nymphaea nouchali) AND (Nymphaea rubra) Md. Akram Hossain Khan Roll No. 0118/17 Registration No. 558 Session: 2018-2019 This is to certify that we have examined the above Master’s thesis and have found that is complete and satisfactory in all respects and that all revisions required by the thesis examination committee have been made ------------------------------------------------- ------------------------------------------------- (Md. Altaf Hossain) (Mohammad Mozibul Haque) Supervisor Co-supervisor Assistant Professor Assistant Professor Department of Applied Food Science Department of Applied Food Science and Nutrition and Nutrition ----------------------------------------------- (Md. Altaf Hossain) Chairman of the Examination Committee Department of Applied Food Science and Nutrition Faculty of Food Science and Technology Chattogram Veterinary and Animal Sciences University Khulshi, Chattogram-4225, Bangladesh DECEMBER 2019 iii | P a g e DEDICATED TO MY BELOVED FAMILY & TEACHERS iv | P a g e Acknowledgements First and foremost, I would like to express my gratitude to the “Almighty Allah” from my deepest sense of gratitude, whose blessing has enabled me to complete the thesis for the degree of Masters of Science (MS) in Applied Human Nutrition and Dietetics. I express my sincere and deepest gratitude to supervisor, Md. Altaf Hossain, Assistant Prof. and Head of the Department of Applied Food Science and Nutrition, Chittagong Veterinary and Animal Sciences University for his effective steerage during my whole study period who ploughed through several preliminary versions of my text, making critical suggestions and posing challenging questions. His expertise, invaluable guidance, constant encouragement, affectionate attitude, understanding patience, and healthy criticism added considerably to my experience. I also offer my special gratitude and heartfelt thanks to my beloved co-supervisor Mohammad Mozibul Haque, Assistant professor, Department of Applied Food Science and Nutrition, CVASU, for his guiding support and wholehearted cooperation during my research work. I owe my special thanks to the director and the scientists associated with this research work of Poultry Research and Training Center (PRTC) and Department of Applied Food Science and Nutrition, Department of Fishing and Post-Harvest Technology, Department of Microbiology and Veterinary Public Health, Department of Physiology Biochemistry and Pharmacology, CVASU for their constant inspiration and kind co- operation in performing the research activities precisely in those laboratory. Finally, I must express my very profound gratitude and cordial thanks to my loving family, friends, and well-wishers for their cooperation, cheerfulness and inspiration during the study. I gratefully acknowledge thanks to my beloved parents for their understanding, inspirations, moral support, kindness and blessings, forbearance and endless love to complete my study. The Author December, 2019 v | P a g e Table of Contents List of Table ............................................................................................................... viii List of Figure ............................................................................................................... ix Abbreviation ................................................................................................................. x Abstract ........................................................................................................................ xi Chapter 1: Introduction .............................................................................................. 1 Aims and Objectives .................................................................................................. 3 Chapter 2: Review of Literature ................................................................................ 4 2.1 Overview of water lily.......................................................................................... 4 2.1.1 Nymphaeaceae Spp. Family .......................................................................... 4 2.1.2 Nymphaea nouchali (White water lily) ......................................................... 5 2.1.3 Nymphaea rubra (Red water lily) .................................................................. 6 2.2 Nutritional value and medicinal properties of water lily...................................... 6 2.5 Antioxidant properties of water lily ..................................................................... 7 Chapter 3: Materials and Methods ............................................................................ 9 3.1 Study period ......................................................................................................... 9 3.2 Sample Collection ................................................................................................ 9 3.3 Sample Preparation .............................................................................................. 9 3.4 Nutritional composition of the sample ................................................................. 9 3.4.1 Protein analysis ................................................................................................. 9 3.4.2 Determination of Moisture content .............................................................. 10 3.4.3 Determination of ash content ....................................................................... 10 3.4.4 Crude fat determination ............................................................................... 10 3.4.5 Crude Fiber Determination .......................................................................... 11 3.4.6 Determination of total carbohydrate ............................................................ 11 3.5 Mineral analysis................................................................................................ 11 3.6 Determination of Phytochemical..................................................................... 12 3.6.1 Total flavonoid content determination ........................................................ 12 3.6.2 Determination of total phenol content ......................................................... 13 3.6.4 Test for Tannin ............................................................................................ 14 3.7 Determination of Antioxidant activity ........................................................... 14 vi | P a g e 3.8 Statistical analysis ............................................................................................ 15 Chapter 4: Results...................................................................................................... 16 4.1 Nutritive value of water lily ............................................................................. 16 4.2 Mineral content of water lily ........................................................................... 16 4.3 Phytochemical composition of water lily ........................................................ 17 4.3.1 Total phenol content .................................................................................... 17 4.3.2. Total flavonoid content ................................................................................ 18 4.4 Antioxidant activity .......................................................................................... 19 4.4.1 DPPH activity of water lily ......................................................................... 19 Chapter 5: Discussions .............................................................................................. 22 5.1 Nutritional composition of water lily .............................................................. 22 5.2 Mineral content of water lily ........................................................................... 22 5.3 Phytochemical compound of water lily .......................................................... 23 Chapter 6: Conclusion ............................................................................................... 25 Chapter 7: Recommendation and Further Perspective ......................................... 26 References ..................................................................................................................