Comparison of Free Radical Scavenging Activity of Two Main Varieties of Cicer Arietinum Sprouts

Tom, Beenu; M, Thiruselvi.

doi:10.7897/2230-8407.04637

Cited by 2 publications

(2 citation statements)

References 8 publications

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Section: Cicer Arietinummentioning

confidence: 99%

“…The results showed that the two Cicer arietinum extracts were differed in their capacities to quench or inhibit DPPH, hydrogen peroxide and lipid peroxide. Brown colored Cicer arietinum sprouts showed the greatest activity against DPPH radicals, hydrogen peroxide radicals and lipid peroxide compared to the cream variety [45][46].The root of Cicer arietinum was extracted using solvents of different polarities and explored for in vitro free radical scavenging activity. Preliminary assays of three different extracts of Cicer arietinum root showed that the extracts possess electron donating ability and reduction of ferric ion to ferrous in a cell free system at pH-7.4.…”

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Medicinal plants with antioxidant and free radical scavenging effects (part 2): plant based review

Al-Snafi¹

2016

IOSRPHR

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Previous studies showed that a wide range of medicinal plants exerted antioxidant and free radical scavenging activity. These plants included: Cicer arietinumThe free radicals scavenging, antioxidant properties and intestinal α-glucosidase inhibitory activity of methanol extract of two varieties of Cicer arietinum were evaluated. Compared with raw seeds increase in total polyphenol and flavonoids concentration in green gram sprouts and Kabuli Chana sprouts (KCs) were recorded. Total protein concentrations in sprouts did not differ from non-sprouted grains. 2,2'-Azinobis (3-ethyl benzthiazoline-6-sulphonic acid) cation scavenging activity was more than twice in Bengal gram sprouts of (BGs) and KCs than their raw seeds. 2,2-diphenyl-1-picrylhydrazyl, hydrogen peroxide scavenging, nitro blue tetrazolium reducing and glucose-induced Hb-glycation inhibitory activity did not differ from non-sprouted raw grains. Increase in rat intestinal α-glucosidase inhibitory activity was observed in BGs and KCs. BGs significantly mitigated first 30 min starch-induced postprandial glycemic excursions and reduced 2 h postprandial glycemic load [44][45].The extent of free radical scavenging properties and antioxidant effects of crude extracts of sprouted Cicer arietinum (Chick pea/Chana/Bengal gram) seeds were evaluated. Two main varieties of Cicer arietinum seeds viz. Kabuli-Chana (cream seed-coat) and Bengal gram (brown seed-coat) were examined and compared for their free radical scavenging properties and antioxidant effects. Free radical scavenging properties were evaluated against stable 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide radical and the Medicinal plants with antioxidant and free radical scavenging 63 extent of antioxidant effect was assessed by lipid peroxidation induced by ferrous sulphate on the lipid present in the liver homogenate. The results showed that the two Cicer arietinum extracts were differed in their capacities to quench or inhibit DPPH, hydrogen peroxide and lipid peroxide. Brown colored Cicer arietinum sprouts showed the greatest activity against DPPH radicals, hydrogen peroxide radicals and lipid peroxide compared to the cream variety [45][46].The root of Cicer arietinum was extracted using solvents of different polarities and explored for in vitro free radical scavenging activity. Preliminary assays of three different extracts of Cicer arietinum root showed that the extracts possess electron donating ability and reduction of ferric ion to ferrous in a cell free system at pH-7.4. It has also been found from total antioxidant capacity as assessed by reduction of molybdate showed Cicer arietinum root extracts to possess (standard) ascorbic acid equivalents per milligrams of the extracts. Hydroalcoholic root extract was found more effective when compared to alcoholic and water extracts in scavenging 1, 1-diphenyl-2-picrylhydrazyl, reducing ferric ion and molybdate reduction in antioxidant capacity. A significant correlations exist between extract concentrations and percentage scaveng...

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Section: Cicer Arietinummentioning

confidence: 99%

mentioning

confidence: 99%

Medicinal plants with antioxidant and free radical scavenging effects (part 2): plant based review

Al-Snafi¹

2016

IOSRPHR

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Pharmacology Properties of Cicer arietinum L.

Keyimu¹,

Bozlar²,

Aini³

2020

IJCTR

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Food legumes are crops of the family Leguminosae, also called Fabacae. They are mainly grown for their edible seeds and thus are also named grain legumes. Based on world production estimates, Cicer arietinum L. (Chickpea) is the third most important coldseason food legume after the common bean (Phaseolus vulgaris L.) and pea (Pisum sativum L.). Chickpea is generally consumed as a seed food, being a good source of protein and other essential human nutrients. Chickpea (Cicer arietinum L.) has recently been shown to have antioxidant, antibacterial, anticancer and antidiabetic activities. This article presents information on the chemical components of Chickpea (Cicer arietinum L.), antioxidant, antibacterial and anticancer compounds are reviewed in relation to potential medicinal uses.

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Comparison of Free Radical Scavenging Activity of Two Main Varieties of Cicer Arietinum Sprouts

Cited by 2 publications

References 8 publications

Medicinal plants with antioxidant and free radical scavenging effects (part 2): plant based review

Medicinal plants with antioxidant and free radical scavenging effects (part 2): plant based review

Pharmacology Properties of Cicer arietinum L.

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