@article{ajfn2015312,
author={{V., Nyau and S., Prakash and J., Rodrigues and J., Farrant},
title={Antioxidant Activities of Bambara Groundnuts as Assessed by FRAP and DPPH Assays},
journal={American Journal of Food and Nutrition},
volume={3},
number={1},
pages={7--11},
year={2015},
url={http://pubs.sciepub.com/ajfn/3/1/2},
issn={2374-1163},
abstract={There is a growing interest in legumes and legume based foods because of the health claims associated with their consumption. The aim of the current study was to explore the nutraceutical potential of bambara groundnuts (<i>Vigna subterranea</i> L. Verdc) based on the antioxidant properties. Two market classes of bambara groundnuts (red and brown) were screened. The study employed 1,1-diphenyl-2- picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) <i>in vitro</i> assays  to screen for antioxidant properties. Bambara groundnuts were found to possess antioxidant activities. Brown bambara groundnuts exhibited the highest DPPH free radical scavenging activity with EC<SUB>50</SUB> = 347 ¡À 4.2 ¦Ìg dried extract / ml compared to 495 ¡À 12 ¦Ìg dried extract / ml for the red bambara groundnuts. Again FRAP derived total antioxidant power was higher in the brown (6.00 ¡À 0.21 mmole Fe<SUP>2+ </SUP>/ 100 g DW) compared to (5.00 ¡À 0.13 mmole Fe<SUP>2+ </SUP>/ 100 g DW) in the red. Antioxidant activities demonstrated by bambara groundnuts suggest that it could be very useful as a source of antioxidants besides the commonly consumed legumes. This in itself presents an opportunity for diversification of food resources considering that bambara groundnuts are currently very much under-utilized.},
doi={10.12691/ajfn-3-1-2}
publisher={Science and Education Publishing}
}