Antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.) as affected by processing methods

Antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.) as affected by processing methods

This research investigated the effects of processing by dry heating, boiling, and steaming on the antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.). Comparing raw and processed samples of bambara groundnut seeds, dry heating c...

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Bibliographic Details
Main Author: Dutsadee Chinnapun
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Antioxidant activity
bambara groundnut
DNA protection
Vigna subterranean (L.) Verdc
Online Access:http://dx.doi.org/10.1080/10942912.2018.1504065

Internet

http://dx.doi.org/10.1080/10942912.2018.1504065

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