Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12306/13042
Title: comparative study of the antioxidant activities of leafy vegetables (solanum nigrum, amaranth us dub/us and cucurbita maxima), consumed in Bushenyi district, Uganda
Authors: Wambui, Kinyi
Hellen
Keywords: antioxidant
cucurbita
Issue Date: Dec-2013
Publisher: Kampala International University, School of Health Sciences
Abstract: This study explored the antioxidant potential of three vegetables, commonly consumed in Bushenyi District of Western Uganda. The vitamin C, reducing power, hydrogen peroxide scavenging activity and antihemolytic activity of the raw, steamed and boiled Amaranthus dubius, Solanum nigrum and Cucurbita maxima were investigated using in vitro methods. Spectrometry was used to evaluate the reducing power and antihemolytic activity, while titration using the 2, 6- indophenol method was used for vitamin C and replacement titration for hydrogen peroxide scavenging activity .The results from this study showed that vitamin C content differed among cultivars of the same vegetable. The vitamin C content of the raw vegetables ranged from 0.93mg/l OOg to 5.55mg/l OOg with the ranking A.dubius>C.maxima>S.nigrum. Cooking the vegetables by steaming or boiling caused 88- 99% reduction in the vitamin C content of the cooked vegetables. There was a significant increase in the vitamin C content of the water used for boiling. Cooking caused variable effects in the antioxidant activity of the three vegetables. There was decreased activity in the reducing and scavenging activity of A.dubius as the scavenging activity of C. maxima and S.nigrum increased on steaming. The Antihemolytic activity of A.dubius and S.nigrum increased on steaming while that of C.maxima was variable among the two cultivars. The results from this study indicate that the vegetables have the potential to offer antioxidant activity which, however, can be affected by various cooking methods. A.dubius is the vegetable with the highest antioxidant activity and steaming is recommended as the preferred method of cooking.
Description: A Dissertation Submitted to the School of Health Sciences in partial fulfillment of the Requirements for the award of a Master of Science in Biochemistry of Kampala International University
URI: http://hdl.handle.net/20.500.12306/13042
Appears in Collections:Masters of Science in Biochemistry

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