Characterization and evaluation of antioxidant activity of Cajanus cajan and Pisum sativum

  • Ankur Aggarwal Department of Pharmaceutical Chemistry, Himachal Institute of Pharmacy Paonta Sahib, (H.P), India
  • Ujjwal Nautiyal Department of Pharmaceutics, Himachal Institute of Pharmacy Paonta Sahib, (H.P), India.
  • Deepak Negi Department of Pharmaceutical Chemistry, Gurukul Kangri Vishwavidyalaya, Haridwar, Uttarakhand, India.
Keywords: Cajanus cajan, Pisum sativum, Anti-oxidant, UV, FRAP, TPTZ


The present study was designed to investigate the anti-oxidant activity of the ethanolic extract of Cajanus cajan and Pisum  sativum. The ethanolic extract was evaluated by UV  Spectrophotometer. Anti-oxidant activity of ethanolic extract was determined by FRAP method. The FRAP means the Ferric ion reducing Antioxidant Power. At low pH, reduction of ferric tri-pyridyl triazine (Fe3+  TPTZ) complex to ferrous form (which has intense blue colour) can be monitored by measuring the change in adsorption at 593 nm. The reduction is non-specific, is that any half reaction that  has  lower  redox  potential,  under  reaction  conditions,  than  that  of  ferric  ferrous  half  reaction  will  derive  the ferrous (Fe3+  to Fe2+) in formation. The change in absorbance is therefore directly related to the combined or total reducing power of the electron donating antioxidant present in the reaction mixture.