<p> </p><div><p><strong>

Chapter ONE

</strong></p><p>1.1<em>OcimumGratissimum</em></p><p>1.2 Phytochemical</p><p>1.3 Classes of phytochemicals</p><p>1.3.1 Alkaloids</p><p>1.3.2 Flavonoids</p><p>1.3.3 Saponin</p><p>1.3.4 Tannin</p><p>1.3.5 Terpenes</p><p>1.3.6 Phenolics</p><p>1.4 &nbsp; &nbsp; Mechanism of action of phytochemicals</p><p>1.4.1 Anti- oxidant</p><p>

Chapter TWO

</p><p>2.0 &nbsp; &nbsp; MATERIALS AND METHOD</p><p>2.1 &nbsp; &nbsp; Plant material collection and identification</p><p>2.2 &nbsp; &nbsp; Apparatus used</p><p>2.3 &nbsp; &nbsp; Chemicals and reagents</p><p>2.4 &nbsp; &nbsp; Preparation of plant extract</p><p>2.5 &nbsp; &nbsp; Qualitative phytochemical screening</p><p>2.5.1 Test for Alkaloids(Wagner’s test)</p><p>2.5.2 Test for Saponin (Froth test)</p><p>2.5.3 Test for Tannin</p><p>2.5.4 Test for Flavonoids</p><p>2.5.5 Test for Phytosterols</p><p>2.5.6 Test for Phenols</p><p>2.6 &nbsp; &nbsp; Quantitative analysis and Anti-oxidant activity</p><p>of O.gratissimum</p><p>2.6.1 Estimation of total flavonoids</p><p>2.6.1.1 Preparation of sample</p><p>2.6.1.2Preparation of quercetinstandard calibration curve</p><p>2.6.2 Determination of tannins concentration</p><p>2.6.2.1Preparation of sample</p><p>2.6.2.2Preparation of tannic acid standard calibration curve</p><p>2.6.3 Determination of total Phenol content</p><p>2.6.3.1Preparation of sample</p><p>2.6.3.2Preparation of gallic acid standard</p><p>2.6.4 Determination of Saponin concentration</p><p>2.6.5 Determination of Alkaloid concentration</p><p>2.6.6 Ferric Reducing Power Assay</p><p>2.8 &nbsp; &nbsp; Gas Chromatography- Mass Spectrometry</p><p>

Chapter THREE

</p><p>3.0 &nbsp; &nbsp; RESULTS &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p><p>3.1 &nbsp; &nbsp; Qualitative phytochemical screening of <em>O.gratissimum </em></p><p>3.2 &nbsp; &nbsp; Quantitative/anti-oxidant analysis of <em>O. Gratissimum &nbsp;</em></p><p>3.2.1 Total flavonoid content</p><p>3.2.2 Total tannin content</p><p>3.2.3 Total Phenol content</p><p>3.2.4 Total saponin content</p><p>3.2.5 Total alkaloid content</p><p>3.1.3 Reducing power assay</p><p>3.2 &nbsp; &nbsp; GC-MS analysis</p><p>

Chapter FOUR

</p><p>4.0 &nbsp; &nbsp; Discussion, conclusion and recommendation</p><p>4.1 &nbsp; &nbsp; Discussion</p><p>4.2 &nbsp; &nbsp; Conclusion</p><p>4.3 &nbsp; &nbsp; Recommendation</p><p>REFERENCES &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </p><p>APPENDIX.</p><p></p></div><h3></h3><br> <br><p></p>