Evaluation of Total Phenols, Total Flavonoids and In vitro Antioxidant Activity in the Ethanolic Leaf, Seed and Root Extract of Cajanus cajan (L.) Mill sp

Devi, Rajni; Premalatha, R.; Kayathri, R.

doi:10.20546/ijcmas.2016.510.075

Cited by 4 publications

(2 citation statements)

References 6 publications

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“…The results of total antioxidant activity by FTC method revealed that ethanolic extract of seed coat was higher than the other extract. Similarly, the researcher reported that ethanolic extract of C. cajan seed had highest antioxidant activity compared to leaf and root 26 . Chiung-Tsun Kuo et al, 27 have observed that ethanolic-water extract of Chinese olive (Canarium album L.) fruit exhibited strong activity indicating that polyphenols or flavonoids may play an important role in the antioxidant activities.…”

Section: Discussionmentioning

confidence: 95%

Untitled

2018

IJPSR

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Cajanus cajan L. (Pigeonpea) is an important pulse crop of India. The aim of this study was to determine and compare the antioxidant activity and bioactive compounds of seed coat and cotyledon of C. cajan. The antioxidant properties of pet ether, chloroform, ethanol and aqueous extracts of the seed coat and cotyledon of C. cajan were examined by a ferric thiocynate (FTC) assay, DPPH radical scavenging assay, hydroxyl radical scavenging assay and ferric reducing power were analyzed separately for its inhibition percentage at different concentration (20 µg, 40 µg, 60 µg, 80 µg and 100 µg/ml). Both the samples possessed antioxidant activity however the seed coat ethanolic extract possessed prominent activity by FTC (68.2 ± 0.07%), DPPH (90.1 ± 0.17%) and hydroxyl radical scavenging assay (75.2 ± 0.05%) at 100 µg/ml compared to other extracts. It was interesting to note that ferric reducing power of ethanolic extract of seed coat (1.590 ± 0.002%) was significantly (P<0.5) higher than that of standard BHA (1.575 ± 0.015%) at 100 µg/ml. The cotyledon extracts showed very minimal antioxidant activity compared to seed coat. Total contents of phenols (45.35±0.045 mg/g gallic acid equivalent), flavonoids (32.38 ± 0.021 mg/g catechin equivalent) and tannins (2.38 ± 0.021 mg/g tannic acid equivalent) were superior in ethanolic extract of seed coat compared to cotyledon. These experimental findings suggest that the ethanolic extract of seed coat as a potential extract for the natural antioxidant present in C. cajan. INRODUCTION: Leguminous seeds are an important source of nutrient compounds such as protein, starch, dietary fibre and minerals 1 , particularly in third-world countries. Incorporation of leguminous seeds into the human diet in developing countries offer protective effects against chronic diseases 2. Legumes contain a number of bioactive substances including phenolics that can diminish protein digestibility and mineral bioavailability 3, 4 .

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Section: Discussionmentioning

confidence: 95%

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2018

IJPSR

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“…Binto' toeng (Cajanus cajan) juga kaya anti-oksidan yang dapat memberikan ragam manfaat bagi kesehatan (Rani, Yadav, Poswal, & Deen, 2019). Devi, Premalatha, and Kayathri (2016) melaporkan bahwa jumlah konten fenolik dari ekstrak etanol biji binto' toeng yakni sebanyak 57,20 mg/GAE dibandingkan pada daun (55,03 mg/GAE) dan akarnya (50,95 mg /GAE). Senyawa fenolik ini memiliki sifat redoks yang memungkinkan untuk bertindak sebagai antioksidan (Mahitha et al, 2015).…”

Section: Pendahuluanunclassified

Pendampingan Kelompok Tani Dalam Pengembangan Pangan Lokal Kaya Protein Binto’ Toeng (Cajanus Cajan) Potensial Pencegahan Stunting Di Kecamatan Tompobulu Kabupaten Gowa

Azriful¹,

Ghaffar²,

Jusriani³

et al. 2022

KJPM

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Pengembangan pangan lokal sangat penting untuk meningkatkan ketahanan pangan masyarakat. Pengabdian ini bertujuan untuk memberdayakan masyarakat dalam pengolahan pangan lokal kaya protein binto’ toeng (cajanus cajan) potensial pencegahan stunting di Desa Rappoala Kecamatan Tompobulu Kabupaten Gowa berbasis pendampingan kelompok tani. Pengabdian dilakukan melalui tahapan pembuatan tepung binto’ toeng, tahapan persiapan pelatihan, dan tahapan pelatihan pembuatan produk berupa putu binto’ toeng. Tahapan pembuatan tepung dimulai dengan perendaman binto’ toengselama 24 jam. Selanjutnya binto’ toengdi kukus selama ±15 menggunakan presto. Kemudian binto’ toengditiriskan dan dijemur di bawah sinar matahari. Binto’ toengdigiling hingga halus kemudian diayak. Tahapan persiapan pelatihan dilakukan dengan menyiapkan semua alat dan bahan yang dibutuhkan untuk membuat putu binto’ toeng. Pelatihan ini diikuti oleh 10 petani wanita yang tergabung dalam kelompok tani desa Rappoala. Hasil kegiatan menunjukkan antusiasme masyarakat untuk mengetahui cara penepungan binto’ toengdan potensinya dijadikan produk berupa kue. Minat masyarakat terkait penggunaan binto’ toenguntuk dibuat menjadi produk kue menjadi meningkat dengan adanya pelatihan pembuatan tepung dan pembuatan produk.

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Antioxidant capacity of pigeon pea (Cajanus cajan L.) sprouts elicited using NaCl with various elicitation time

Kristiani

Rajendra

Ariviani

2019

IOP Conf. Ser.: Mater. Sci. Eng.

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Previous research showed that pigeon pea has potential as an anti-diabetic functional drink related to its antioxidant capacity. Antioxidant capacity in legumes can be increased by elicitation. Improvement of antioxidant capacity in legumes elicited by NaCl was significantly higher than that of other abiotic elicitation. The objective of this study was to determine the antioxidant capacity of pigeon pea (Cajanus cajan L.) sprouts which were elicited using NaCl (50mM) with various elicitation times (8 hours, 12 hours, 16 hours) and germinated for 48 hours. The results showed that elicitation time did not have a significant effect on the total flavonoids content, but significantly increased antioxidant activity (DPPH radical scavenging, and reducing power) of pigeon pea sprouts along with increasing elicitation time. This study proved that elicitation using NaCl 50mM for 16 hours increases the total flavonoid content (69, 36%), DPPH radical scavenging activity (134, 18%), and reducing power (24, 54%) of pigeon pea sprouts. Elicitation using 50mM NaCl with 16 hours elicitation time and 48 hours germination time can be considered as a technique to enhance antioxidant capacity in legumes sprouts.

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Evaluation of Total Phenols, Total Flavonoids and In vitro Antioxidant Activity in the Ethanolic Leaf, Seed and Root Extract of Cajanus cajan (L.) Mill sp

Cited by 4 publications

References 6 publications

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Pendampingan Kelompok Tani Dalam Pengembangan Pangan Lokal Kaya Protein Binto’ Toeng (Cajanus Cajan) Potensial Pencegahan Stunting Di Kecamatan Tompobulu Kabupaten Gowa

Antioxidant capacity of pigeon pea (Cajanus cajan L.) sprouts elicited using NaCl with various elicitation time

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