Determination of enzymatic and non-enzymatic antioxidants in fresh beans of Theobroma Cacao (L.) and Coffee Arabica (L.)
Geedhu Daniel, Sarun Mani
In the present study, laboratory evaluations were made to quantitatively assess enzymatic and non-enzymatic antioxidants in fresh beans of Theobroma cacao and Coffee arabica. Enzymatic antioxidants like Superoxide dismutase, Catalase, Glutathione peroxidase, Glutathione-S-Transferase, Glutathione Reductase, Glucose-6-Dehydrogenase, Polyphenol Oxidase and non-enzymatic antioxidants like Total reduced glutathione, Vitamin C were estimated quantitatively. Antioxidant enzymes are capable of stabilizing, or deactivating free radicals before they attack cellular components. The results obtained from the present study provides evidence of Theobroma cacao and Coffee arabica contains various antioxidants and this justifies the use of plant species as traditional medicine for treatment of various diseases. The finding of this study suggests that these seed extracts could be a potential source of natural antioxidant that could have great importance as therapeutic agents in preventing various diseases. The results are very much encouraging but scientific validation is necessary before being put into practice.
Geedhu Daniel, Sarun Mani. Determination of enzymatic and non-enzymatic antioxidants in fresh beans of Theobroma Cacao (L.) and Coffee Arabica (L.). International Journal of Advanced Research and Development, Volume 1, Issue 11, 2016, Pages 13-17