comparative study of the antioxidant activities of leafy vegetables (solanum nigrum, amaranth us dub/us and cucurbita maxima), consumed in Bushenyi district, Uganda
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Date
2013-12
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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
Keywords
antioxidant, cucurbita