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(SOLANUM NIGRUM, AMARANTH US DUB/US and CUCURBITA COMPARATIVE STUDY OF THE ANTIOXIDANT ACTIVITIES OF LEAFY VEGETABLES (SOLANUM NIGRUM, AMARANTHUS DUB/US and CUCURBITA MAXIMA), CONSUMED IN BUSHENYI DISTRICT, UGANDA BY KINYI HELLEN WAMBUI DCM, BSC. BIOCHEMISTRY MSC. BCH/0001 /102 /DF A DISSERTATION SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF THE DEGREE OF MASTER OF SCIENCE IN BIOCHEMISTRY OF KAMPALA INTERNATIONAL UNIVERISTY, UGANDA DECEMBER 2013 DECLARATION I, Kin yi Hellen Wambui, declare that this is my original work and has not been presented for any academic award in any other In stitution. Date: .\~1~\ . \~ . -.... ................ Sign: .. L .... .. .................. Kinyi Hellen Wambui DCM, B.Sc. (Honors) CERTIFICATION This is to certify that this thesis titled "Comparative Study of the antioxidant activities of leafy vegetables (Solanum nigrum, Amaranthus dub ius and Cucurbita maxima), consumed in Bushenyi District, Uganda", submitted to the Directorate of Postgraduate and Research Kampala International University Western Campus, for the award of Master of Science in Biochemistry, is the original work done by Kinyi Hellen Wambui under our supervision. Supervisor 1: Professor Wilson Byarugaba B.Sc. (UEA) MSc. Molecular Biology D.Sc (KOln Germany), F.UNAS Sign:.. .A .. ... Date: .. C?1jJ?:{~?, Supervisor 2: Professor 0. A. Daini BSc. MSc. Biochemistry (Ife) PhD (Lagos) Sign: ...~ Date: .. .( ?.1.t.!-:-../ .l] .. ... DEDICATION I dedicate this work to my parents Mr. Silvanus Kinyi Kihangu and Mrs. Jennifer Wanjiku Kinyi. iii TABLE OF CONTENTS DECLARATION .............................................................................................................................. i CERTIFICATION ........................................................................................................................... ii DEDICATION ................................................................................................................................ iii TABLE OF CONTENTS ................................................................................................................ iv LIST OF ABBREVIATIONS AND ACRONYMS ........................................................................ ix LIST OF PLATES ........................................................................................................................... x LIST OF FIGURES ........................................................................................................................ xi OPERATIONAL DEFINITIONS .................................................................................................. xiii ACKNOWLEDGEMENT ............................................................................................................. xiv ABSTRACT ................................................................................................................................... XV CHAPTER ONE .............................................................................................................................. 1 INTRODUCTION ........................................................................................................................... 1 I . I Background ................................................................................................................................ 1 I .I. I Historical background ......................................................................................................... 1 I. I .2 Theoretical background ...................................................................................................... 1 I. I .3 Conceptual background ...................................................................................................... 2 I. I .4 Contextual background ....................................................................................................... 3 I .2 Statement of the problem ........................................................................................................... 3 1.3 Purpose of the study ................................................................................................................... 4 1.4 Research objectives .................................................................................................................... 4 1.5 Research questions ..................................................................................................................... 4 I .6 Scope of the study ...................................................................................................................... 5 I .6.1 Content Scope ..................................................................................................................... 5 1.6.2 Geographical scope ............................................................................................................. 5 1.6.3 Time scope .......................................................................................................................... 6 1.7 Justification of the study ............................................................................................................ 6 1.6 Conceptual framework ............................................................................................................... 7 CHAPTER TW0 ............................................................................................................................. 9 LITERATURE REVIEW ................................................................................................................ 9 2.1 Vegetables .................................................................................................................................. 9 2.1. I African Leafy Vegetables ................................................................................................... 9 iv 2.1.2 Nutrient Content of Vegetables ......................................................................................... 10 2.1.3 Phytochemical Content of Vegetables .............................................................................. 10 2.1.4 Post harvest processing of vegetables ............................................................................... 10 2.2 Amaranthus Species ................................................................................................................. 10 2.2.1 Morphological Features .................................................................................................... 11 2.2.2 Nutritional Uses ................................................................................................................ 11 2.2.3 Other Uses ......................................................................................................................... 14 2.3 ('ucurbita maxima (Pumpkin leaves) ....................................................................................... 14 2.3.1 Morphological Features .................................................................................................... 14 2.3.2 Nutritional Uses ................................................................................................................ 15 2.4 Solanum nigrwn (Eshwiga) ...................................................................................................... 17 2.4.1 Taxonomy ......................................................................................................................... 17 2.4.2 Morphological Features .................................................................................................... 18 2.4.3. Nutritional Uses ............................................................................................................... 18 2.4.4 Medicinal Uses .................................................................................................................. 19 2.5 Free radicals ............................................................................................................................. 19 2.5.1 Types of Free Radicals ...................................................................................................... 20 2.5.2 Free Radicals in health, disease and aging ........................................................................ 21 2.6 Antioxidants ............................................................................................................................. 22 2.7 Antioxidant activity in vegetables: determination and effect of food preparation ................. 23 2. 7. I Vitamin C (Ascorbic acid) ............................................................................................... 25 2.7.2 Antioxidant activity: Reducing power and H20 2 scavenging activity .............................. 26 2.7.3 Antihemolytic effect ......................................................................................................... 27 CHAPTER THREE ....................................................................................................................... 28 MATERIALS AND METHODS ................................................................................................... 28 3.1 Study design ............................................................................................................................. 28 3.2 Study setting ............................................................................................................................ 28 3.3 Materials .................................................................................................................................
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