ISSN NO 2231-6876
Fri, 20 Oct 2017

A COMPARATIVE STUDY ON THE ANTIOXIDANT PROPERTIES OF SOME EDIBLE PULSES


Bushra K1, Bhanu PSP1, Kiran B1 Pramod S2*
1 Govt. Holkar Science College, Indore India.
2 Christian Eminent College, Indore India.

Abstract

Pulses are the ultimate sources of protein supply and considered as poor’s man meat in developing countries. The aim of this study was to evaluate the methanolic extract of chickpea and mung bean fractions for various antioxidant parameters including scavenging of free-radicals DPPH, hydroxyl radicle; hydrogen peroxide scavenging, total antioxidant capacity; anti-lipid per-oxidation and anti-hemolytic activity. Quantitative analysis of methanolic extract shows the presence of phenolics, tannins and phytic acid. On evaluating the antioxidant properties of methanolic fraction of chickpea and mung bean showed the highest activity against each free radicle tested. It is believed that the antioxidant properties are due to the presence of phytochemicals such as phenolics, phytic acid and tannin which are proved as potent antioxidant. The results of the present study indicate that Secondary metabolites (phenolics, phytic acid and tannins) are considerate anti-nutrients, simultaneously conferring health benefits, so these secondary metabolites are currently marketed as functional foods and nutraceuticals ingredients.


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