Total phenolic content of curcubita maxima consumed by Manjolo Community in Binga district · Electronic Theses and Dissertations

Author: Ncube, Linda.
Title: Total phenolic content of curcubita maxima consumed by Manjolo Community in Binga district
Abstract: The study was designed to determine total phenolic content of Curcubita maxima. Curcubita maxima are traditional vegetables which plays an important role in the dietary requirements as well as providing empirical evidence that helps to promote and preserve the cultural heritage of the Manjolo community. The traditional vegetables were subjected to Genesys 10S UV-Vis spectrophotometer at 760nm for the analysis of total phenolic content. Total flavonoid content was determined using aluminum chloride colorimetric assay. Total phenolic content for the samples was between 33 and 35 mg GAE/g. The exact values were 33.04 ± 0.13; 35.11 ± 0.11; 34.10 ± 0.04; 33.44 ± 0.41 and 35.03 ± 0.22 mg GAE/g extract for samples. The total content of flavonoids was 13.44 ± 0.20; 17.66 ± 0.51; 14.01 ± 0.69; 12.77 ± 0.91 and 16.79 ± 0.74 mg QE/g extract for samples. Presence of appreciable levels of phenolic compounds in Curcubita maxima shows its importance in the diet as a food that prevents oxidative stress diseases such as cancers and diabetics
Date: September 2024
Publisher: BUSE
Keywords: Curcubita maxima,; Traditional vegetables,
Supervisor: Prof. Dzomba,