Phytochemical Profile and Free Radical Scavenging Activities of Methanol Extract of Green Pea
Nweze Chibuzo Carole
Department of Biochemistry and Molecular Biology, Nasarawa State University, Keffi, Nasarawa State, Nigeria
Rasaq Nurudeen Olajide *
Department of Biochemistry, University of Medical Sciences, P.M.B 536. Ondo City, Ondo State, Nigeria
Sani Hassan
Department of Biochemistry and Molecular Biology, Nasarawa State University, Keffi, Nasarawa State, Nigeria
*Author to whom correspondence should be addressed.
Abstract
The legume, Green pea (Pisum sativum) is usually consumed as a vegetable. Phytochemical screening of its methanol extract showed that it contains terpenoids, resins, cardiac glycosides, steroids, saponins, phenols and flavonoids. Quantitative phytochemical estimation in (20/mg) revealed that it contains Saponins 13.4±0.11, Flavonoids 10.4±0.089, Phenols 9.8±0.063 and steroids 7.2±0.075. DPPH radical scavenging activities of methanol extract of green pea was expressed as the percentage inhibition of DPPH at varying concentrations of the extract. It was found to be proportional to the concentration of the plant extract; at 5 mg/ml (57.1%), 2 mg/ml (41.7%), 1 mg/ml (31%), 0.5 mg/ml (26.4%), 0.1 mg/ml (21.3%), and 0.05 mg/ml (16.9%). Thus, Pisum sativum, is a herb with some nutritional and pharmacologically important secondary metabolites with potent antioxidant, anticancer, anti-inflammatory, anti-lipidemic and growth enhancement effects.
Keywords: Green pea, phytochemical, free radicals, nutraceuticals