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