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Cited by 1,192

The DOI matches its Crossref record.

Phenol Antioxidant Quantity and Quality in Foods: Fruits

Vinson, Joe A., Su, Xuehui, Zubik, Ligia, Bose, Pratima·2001·Journal of Agricultural and Food Chemistry
DOI 10.1021/jf0009293
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Abstract

The free and bound phenols have been measured in 20 fruits commonly consumed in the American diet. Phenols were measured colorimetrically using the Folin-Ciocalteu reagent with catechin as the standard after correction for ascorbic acid contribution. On a fresh weight basis, cranberry had the highest total phenols, and was distantly followed by red grape. Free and total phenol quality in the fruits was analyzed by using the inhibition of lower density lipoprotein oxidation promoted by cupric ion. Ascorbate had only a minor contribution to the antioxidants in fruits with the exception of melon, nectarine, orange, white grape, and strawberry. The fruit extracts' antioxidant quality was better than the vitamin antioxidants and most pure phenols, suggesting synergism among the antioxidants in the mixture. Using our assay, fruits had significantly better quantity and quality of phenol antioxidants than vegetables. Fruits, specifically apples and cranberries, have phenol antioxidants that can enrich lower density lipoproteins and protect them from oxidation. The average per capita consumption of fruit phenols in the U.S. is estimated to be 255 mg/day of catechin equivalents.

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Authors
Vinson, J. A., Su, X., Zubik, L., & Bose, P.
Venue
Journal of Agricultural and Food Chemistry
Publisher
American Chemical Society (ACS)
Published
2001-10-03
Volume
49
Issue
11
Pages
5315-5321
ISSN
  • 0021-8561 (ISSN-L)
  • 1520-5118
DOI
10.1021/jf0009293
OpenAlex
W1996286450
Cited by
1,192
References
0
FWCI
13.57
Type
journal article
Language
en
Open access
closed

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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