International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

International Journal of Chemical Studies

Vol. 4, Issue 2 (2016)
Total antioxidant capacity of some common seeds and effect of sprouting and its health benefits


Author(s): Dixit Rajiv Ramesh, Sanjay C Swami

Abstract: The aim of study was to evaluate the antioxidants capacity of extracts of sprouted and unsprouted seeds viz., Green gram (Vignaradiata), Moth bean (Vignaaconifolia), Chick pea (Cicerarietinum). The extracts of sprouted and unsprouted seeds were prepared. The sample seeds were examined and compared with their total antioxidant capacity. The total antioxidant capacity assessed by phosphomolybdenum method. The result showed that green gram, moth bean, chick peas differ in their total antioxidant capacities. In sprouted seeds, green gram was higher antioxidant capacity over moth bean and then chick peas, so the sprouted seeds of green gram were found to be much effective in total antioxidant capacity.rnWe have concluded from our study that the sprouting increases the health benefits by increasing its free radical scavenging abilities which otherwise if reduced causes oxidative stress leading to provide base for many diseases.

Pages: 25-27  |  1084 Views  25 Downloads

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How to cite this article:
Dixit Rajiv Ramesh, Sanjay C Swami. Total antioxidant capacity of some common seeds and effect of sprouting and its health benefits. Int J Chem Stud 2016;4(2):25-27.
International Journal of Chemical Studies