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In present study, we investigated the nutraceutical potential of seed coat, dehulled raw dal, cooked dal, whole seed of dark coloured desi chickpea and light coloured kabuli chickpea. Locally grown varieties of Haryana (India) named HC-1 and KC-1 were under investigation. Total phenolic content, o-dihydric phenols, hydrophilic and hydrophobic phenols, flavonoid contents were determined in methanolic extracts of both cultivars. Free radical scavenging efficiencies were estimated by adoption of DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay method. Similarly, antioxidant activities in terms of peroxide inhibition were measured by using ferric thiocyanate solution. Results concluded that phenolic contents varied widely in seed parts as well as in cooked cotyledons and correlated (p<0.05) significantly with antioxidant properties in most of the extracts. Desi chickpea genotype was found to be better source as nutraceutical food than that of kabuli chickpea.

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In the present study the crude oil and defatted seed cake were analyzed to calculate phenolics, flavonoid, totaltocopherol and DPPH activity for two locations. The C. fistula had highest phenolics 12.0±0.0 mgGAE/g, flavonoids content 2.9±0.0 mgCAE/g, total tocopherol 185.6 mg/g and carotenoids was 131.0 mg/kg. The maximum antioxidant activity was 83% and in terms of IC 50 value was 0.041±0.0 mg/ml. The fatty acids profile shown that the significant amount of fatty acids were linoleic and oleic acid.

1991amines amines (benzene compounds) Q 0120 -115Addition of Aromatic Amines to Conjugated Dienes in Presence of Thallium(III) Acetate.-The adducts are characterized by NMR and mass spectral data. -(AHMAD, M. U.; HASHEM, M. A.; KHABIRUDDIN, M.; SARKER, MD. M. H.; BAECKVALL, J.-E.; Indian J. Chem., Sect. B: Org.