Author: Nikkita Rani Farikar & Dr. Asha Mishra
DOI Link: https://doi.org/10.70798/Bijmrd/03010012
Abstract: This study evaluated the antioxidant potential of ethanol (70%) extracts from four commonly consumed legumes- Cajanus cajan, Vigna mungo, Vigna radiata, and Macrotyloma uniflorum—using multiple in vitro assays. The DPPH radical scavenging assay revealed a clear dose-dependent increase in antioxidant activity across all samples, with C. cajan exhibiting the highest scavenging efficiency (95.9% at 800 µg/mL), closely approximating the standard antioxidant, ascorbic acid. This trend was further supported by the Ferric Reducing Antioxidant Power (FRAP) assay, where C. cajan again led with the highest reducing potential (915.8 µM Fe²⁺/g), followed by V. mungo, V. radiata, and M. uniflorum. Quantification of total phenolic content (TPC) and total flavonoid content (TFC) also revealed that C. cajan possessed the highest levels of both phenolics (42 mg GAE/g) and flavonoids (25 mg QE/g), correlating with its superior antioxidant performance. In vitro anti-inflammatory assays, including protein denaturation and hydrogen peroxide (H₂O₂) scavenging activity, further reinforced these findings, highlighting C. cajan as the most potent among the tested legumes, followed closely by V. mungo. The results suggest that the antioxidant efficacy of these legumes is closely linked to their polyphenolic and flavonoid profiles. This study supports the ethnomedicinal relevance and nutraceutical potential of these legumes, particularly Cajanus cajan and Vigna mungo, in managing oxidative stress and related disorders.
Keywords: Antioxidant Activity, Polyphenols and Flavonoids, In Vitro Assays, Legume Extracts, Oxidative Stress Management.
Page No: 111-125