1Department of Food Science and Technology, University of Zambia, Lusaka, Zambia
2Department of Chemistry, University of Zambia, Lusaka, Zambia
3Department of Molecular and Cell Biology, University of Cape Town, 7701 Rondebosch, South Africa
American Journal of Food and Nutrition.
2015,
Vol. 3 No. 1, 7-11
DOI: 10.12691/ajfn-3-1-2
Copyright © 2015 Science and Education PublishingCite this paper: Nyau V., Prakash S., Rodrigues J., Farrant J.. Antioxidant Activities of Bambara Groundnuts as Assessed by FRAP and DPPH Assays.
American Journal of Food and Nutrition. 2015; 3(1):7-11. doi: 10.12691/ajfn-3-1-2.
Correspondence to: Nyau V., Department of Food Science and Technology, University of Zambia, Lusaka, Zambia. Email:
vincentnyau@yahoo.co.ukAbstract
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 (Vigna subterranea 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) in vitro 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 EC50 = 347 ± 4.2 µg dried extract / ml compared to 495 ± 12 µg dried extract / ml for the red bambara groundnuts. Again FRAP derived total antioxidant power was higher in the brown (6.00 ± 0.21 mmole Fe2+ / 100 g DW) compared to (5.00 ± 0.13 mmole Fe2+ / 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.
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