The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

  title={The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?},
  author={George Paganga and Nicholas J. Miller and C. Rice-evans},
  journal={Free radical research},
  volume={30 2},
Analysis of the major flavone, flavonol, anthocyanidin and hydroxycinnamic acid constituents (and their glycosides) of onion, tomato, egg plant and apple has been undertaken and the antioxidant activities of the phenolic extracts determined. The major phenolic antioxidant components of egg plant are chlorogenic acid in the flesh and a delphinidin conjugate in the skin. In the case of apple, the major phenolic antioxidants detected are chlorogenic acid, procyanidins/catechin compounds, rutin and… Expand
The Antioxidant Activity of Regularly Consumed Fruit and Vegetables Reflects their Phenolic and Vitamin C Composition
Fruit and vegetables rich in anthocyanins demonstrated the highest antioxidant activities, followed by those rich in flavanones and flavonols, while the hydroxycinnamate-rich fruit consistently elicited the lower antioxidant activities. Expand
Antioxidative capacity of tomato products
The antioxidative capacity of methanol/water and hexane extracts of five tomato juices, four canned tomatoes and four tomato pastes was measured using two test systems: withExpand
Phenolic compounds in juices of apple cultivars and their relation to antioxidant activity
Apples and their juices are important sources of phenolic compounds in human diet. Using the same juice processing method, we compared phenolic composition as well as antioxidant activity of juicesExpand
Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran
The highest and the lowest total phenolic contents of seed extract were found in the black and green grape, respectively, while the Black grape seed extract showed the highest level of total antioxidant capacity. Expand
Antioxidative phenolic constituents of skins of onion varieties and their activities
Abstract The antioxidant activity of phenolic constituent of skin and selected flesh of different coloured onions (Pearl, Red, Yellow and White) were determined. The green shoot obtained afterExpand
Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice
Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals withExpand
Effects of Food Processing on Flavonoids and Lycopene Status in a Mediterranean Tomato Variety
The effects of processing on the overall antioxidant activity support the theory of a general improvement in availability of individual antioxidants. Expand
Quantitative assessment of the main antioxidant compounds, antioxidant activities and FTIR spectra from commonly consumed fruits, compared to standard kiwi fruit
Bioactive compounds (polyphenols and ascorbic acid) and dietary fibers, and related antioxidant activities 2 from 0.3078 to 0.3626), of the ascorbic acid e moderate (R 2 from 0.6402 to 0.6734) and ofExpand
Comparison of the contents of the main antioxidant compounds and the antioxidant activity of white grapefruit and his new hybrid
The aim of this study was to compare the main antioxidant compounds content and the antioxidant activity of white grapefruit and his new hybrid (Jaffa Sweeties). Total phenols were measuredExpand
Major factors influencing antioxidant contents and antioxidant activity in grapes and wines
Phenolic compounds in wines, especially in red wines, possess strong antioxidant activity, have the largest effect in decreasing atherosclerosis by both hypolipemic and antioxidant mechanisms. TheExpand


Total Antioxidant Capacity of Fruits
The total antioxidant activity of 12 fruits and 5 commercial fruit juices was measured in this study using automated oxygen radical absorbance capacity (ORAC) assay. On the basis of the wet weight ofExpand
The relative antioxidant activities of plant-derived polyphenolic flavonoids.
The relative antioxidant activities, against radicals generated in the aqueous phase, of a range of plant-derived polyphenolic flavonoids, constituents of fruit, vegetables, tea and wine, have been assessed and compounds such as quercetin and cyanidin have antioxidant potentials four times that of Trolox, the vitamin E analogue. Expand
Antioxidant Capacity of Tea and Common Vegetables
Previously, some fruits were shown to contain high antioxidant activities. In this paper, we report the antioxidant activities of 22 common vegetables, one green tea, and one black tea measured usingExpand
Analytical problems in the study of flavonoid compounds in onions
Flavonoids, although potentially mutagenic, are widely thought to have beneficial effects in the diet resulting from their antioxidant and metal binding properties. Epidemiological evidenceExpand
Evaluation of the Total Antioxidant Activity as a Marker of the Deterioration of Apple Juice on Storage
The total antioxidant activity (TAA) has been evaluated as a marker of the deterioration of apple juice during storage. Unfortified juice, juice fortified with vitamin C, and an apple drink (6%Expand
Phenolic constituents of tomato fruit cuticles
Flavonoids, synthesized mainly during the climacteric, occurred free in the epicuticular and cuticular phenolics but the major part of this class of constituents in ripe fruit cuticles was also ‘bound’ to the cutin matrix. Expand
Structure-antioxidant activity relationships of flavonoids and phenolic acids.
The factors underlying the influence of the different classes of polyphenols in enhancing their resistance to oxidation are discussed and support the contention that the partition coefficients of the flavonoids as well as their rates of reaction with the relevant radicals define the antioxidant activities in the lipophilic phase. Expand
[Flavonols and flavones of vegetables. VII. Flavonols of leek, chive and garlic (author's transl)].
  • H. Starke, K. Herrmann
  • Chemistry, Medicine
  • Zeitschrift fur Lebensmittel-Untersuchung und -Forschung
  • 1976
The bulbs of garlic and leek contain only few milligram of glycosides of kaempferol and quercetin per kg fresh weight, but no spiraeoside could be detected in the two species. Expand
Polyphenolic flavanols as scavengers of aqueous phase radicals and as chain-breaking antioxidants.
Against propagating lipid peroxyl radical species, epicatechin and catechin are as effective as ECG and EGCG, the least efficacious being EGC and GA. Expand
Effect of phenolic compounds in Lycopersicon esculeutum on the synthesis of ethylene
Abstract Caffeic, coumaric, sinapic and ferulic acids and naringenin were found in green tomato fruit, Chlorogenic acid accounted for 75% of the total phenolics in mature green fruit but only 35% inExpand