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Unformatted text preview: an extracts varied significantly but no significant variations were found in the amount of TFC, percentage inhibition of peroxidation in linoleic acid system and reducing power among various cultivars and extraction methods. From the results of present investigations it is reasonable to say that methanolic extracts of mungbeans have exhibited varying degree of antioxidant activity. ANA-O2 INTERVARIETIAL VARIATIONS IN PROXIMATE COMPOSITION AND ANTIOXIDANT POTENTIAL OF DRY PEAS (PISUM SATIVUM L) SAS Chatha, M Majeed, AI Hussain and MKK Khosa Department of Chemistry and Industrial Chemistry, Govt. College University, Faisalabad, Pakistan E-mail: [email protected] This research work was carried out to investigate the intervarietial variations in proximate composition and antioxidant potential of dry pea (Pisum sativum L.). The dry pea’s samples after grinding were extracted using stirring method with 100 and 80 % methanol. The proximate composition in terms of moisture (7.00 - 8.50 %), ash (3.85 - 4.97 %), fiber (3.8 - 12.3 %) and protein (17.3 - 18.8 %) contents varied significantly with respect to various cultivars. The antioxidant potential of extracts was as sessed using some antioxidant assays like estimation of total phenolic contents (TPC), total flavonoids contents (TFC), percentage inhibition of peroxidation of linoleic acid system, reducing power and DPPH free radical scavenging capacity. TPC, TFC, reducing power, % inhibition of peroxidation in linoleic acid system and DPPH radical scavenging capacity of different dry peas extracts were fo und in range of 0.651 - 0.684 g/100 g of GAE, 0.021 - 0.041 g/100 g of CE, 0.713 - 0.895, 40.051 - 84.608 %, 18.097 - 24.591 mg/mL, respectively. The amount of TFC and % inhibition of peroxidation in linoleic system of different dry peas extracts varied significantly but non significant variations were found in the amount of TPC, DPPH radical scavenging capacity and reducing power among various cultivars and solvents. From the results o...
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This note was uploaded on 02/17/2011 for the course CHEMISTRY 101 taught by Professor Csr during the Spring '11 term at University of Louisville.
- Spring '11