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

Abstract

The present study was designed to investigate the antioxidant 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 color) 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+) information. 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.