International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 4 (2016)

Comparative studies on the radical scavenging capacity of polyphenol extracts from white and red varieties of pigeon pea (Cajanus cajan)


Uchegbu Nneka N

The aim of this work is to evaluate the phenolic content and antioxidant activity of red and white types of pigeon pea extracts obtained using two different solvents; methanol and acetone. Two different solvents were utilized in extracting the total phenol and flavonoid present in the two varieties. The content of total phenol of both acetone and methanol derivatives of red variety in pigeon pea were found to be higher (101.01±0.03 and 79.00±0.10) than the white variety (95.01±0.02 and 73.02±0.02) respectively. No significant difference existed in total flavonoid content found in both acetone and methanol derivatives from white variety. Acetone extracts from red variety had higher amount of total flavonoid (99.01±0.10) than its methanol extracts (71.11±0.00). In red variety of acetone extracts, high activities of antioxidants were observed.

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