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Articles by M. Muchuweti
Total Records ( 4 ) for M. Muchuweti
  M. Muchuweti and Z. Chikwambi
  Anthocyanins and anthocyanidins were determined in 3 varieties of common pears (Pyrus communis L.), Starkrimson, Clapps Favourite and Marx red Bartlett. The pigments were extracted from the fruit peel with 0.5% HCl in methanol and the extracts were hydrolysed and then applied on 3 mm cellulose paper chromatograms. The chromatograms were developed subsequently in one direction, using formic acid, hydrochloric acid, water (5:2:3) v/v), or n-Butanol-Acetic acid-Water (BAW) (4:1:5 v/v). There was only one anthocyanidin present, namely cyanidin (Cy), which was identified according to their Rf values, UV-vis and IT-IR spectrum. The results show that the analysed common pear varieties contained cyanidin rhaminosyl, Starkrimson mutant and Starkrimson wild type and cyanidin xylosyl, Clapps Favourite and Marx Red Bartlett. Rf values and spectral characteristics that were determined were compared to standards. The results obtained justify the conclusion that the compound responsible for the red pigmentation in pear fruit of the varieties analysed is a cyandin-glycoside.
  M. Muchuweti , C. Mupure , A. Ndhlala , T. Murenje and M.A.N. Benhura
  This study was conducted to investigate the total phenolics content and the antioxidant activities from methanolic extracts of Vigna ungiculata, Bidens pilosa and Cleome gynandra. Antioxidant and free radical scavenging activity were studied using DPPH and reducing power assays, aβ-carotene linoleic acid model system and the inhibition of lipid peroxidation in rat brain. Phenolic compounds were also quantified using HPLC. Total phenolic compounds for Vigna ungiculata, Bidens pilosa and Cleome gynandra were 1136.603±3.869 g g-1, 1102.797±2.239 mg g-1 and 1327.333±1.658 mg g-1 dry mass, respectively. All three vegetable extracts contained vanillin, caffeic acid, p-coumaric acid and ferulic acid. There was an increase in the reducing power effects and inhibition of lipid peroxidation in all samples. All samples showed a time dependent decrease in radical scavenging of DPPH andβ-carotene.
  M. Muchuweti , E. Kativu , C.H. Mupure , C. Chidewe , A.R. Ndhlala and M.A.N. Benhura
  Aqueous methanolic extracts of 9 spices were investigated for their phenolic compounds composition and antioxidant properties. The spices investigated were, Laurel noblis (bay leaves), Rosimarinus officinalis (rosemary), Salvia officinalis (sage), Origanum marjorana (marjoram), Origanum valgare (oregano), Cinnamonum zeylanicum (cinnamon), Petroselium crispum (parsley), Ocium basilicum (sweet basil) and Mentha peperita (mint). The phenolic compound contents were determined by the Folin Ciocalteu, tannin binding assay and High Performance Liquid Chromatography (HPLC). The antioxidant properties were determined by the reducing power assay, radical scavenging assay and the β-carotene linoleic acid model system. Oregano had the highest total phenolic compound concentration of 15.83 mg GAE g-1 and cinnamon had the highest polyphenolic compound concentration of 13.66 mg GAE g-1. Marjoram had the highest proportion of simple phenolic compounds of 95.57%. Ascorbic acid was used as a control in all the antioxidant assays. At 25 mg mL-1 cinnamon and oregano recorded a high reducing power activity with absorbance of 0.12, while parsley had the lowest activity with absorbance of 0.075 at 655 nm. Cinnamon and marjoram had the highest radical scavenging activities of 92.0 and 91.3% respectively while at a concentration of 5 mg mL-1, parsley had the least radical scavenging activity of 47.90%. Cinnamon and oregano had the highest antioxidant activities of 61.76 and 58.28%, respectively while sweet basil had the lowest activity of 6.67%. Most of the spices showed better antioxidant properties than ascorbic acid. HPLC analysis detected gallic acid, protochatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, vanillic acid, caffeic acid, p-coumaric acid and ferullic acid in the studied spices.
  C. Benhura , M.A.N. Benhura , M. Muchuweti , S.F. Nyagura and P.E. Gombiro
  Parinari curatellifolia fruit pulp for fruit collected from Harare and Mahusekwa was analysed for dry matter, mineral ash, crude protein, crude fat and crude fibre. The results for samples from Harare suburbs (CR, GR and PR) were; dry matter (27±0 to 34.5±0.4%, fresh weight), mineral ash (1.1±0 to 1.5±0.2% dry weight, DW), crude protein (1.1±0.1 to 1.4±0% DW), crude fat (0.7±0.2 to 1.7±0.2% DW), crude fibre (1.4±0.2 to 2.0±0.2 DW) and carbohydrates (21.4±0.3 to 28.9±0.4%). The pulp of fruit from Harare Airport (HAR) and Mahusekwa (MH) had dry matter (87±1 to 87.5±0.1% fresh weight), mineral ash (3.1±0.3% DW), crude protein (2.3±0.1 to 2.9±0% DW), crude fat (2.0±0.4 to 2.0±0% DW), crude fibre (5.2±0.2 - 6.0±0.4% DW) and carbohydrates (73.6±0.5 to 75±1%). The energy of fruit from Harare suburbs ranged from 446±2 to 542±11kJ/100g and that for pulp of fruit from Harare Airport and Mahusekwa was 1373±8 to1384±20kJ/100g. Carbohydrates constituted the highest nutrient component of Parinari curatellifolia fruit pulp. Pulp containing fruit skin had higher concentrations of nutrients measured than pulp without skins.
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