The DOI matches its Crossref record; 24 of the 24 references it cites were found in a registry or an index.
The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?
Abstract
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 phloridzin. Quercetin glycosides are well-known to be the major phenolic components of onion. Assessment of the antioxidant activities of a serving of 100g fresh weight fruit, vegetable and comparison with previously reported findings for 150 ml beverage (500 ml portion in the case of beer), expressed in micromol Trolox equivalents show that the antioxidant activities of 1 glass (150 ml) red wine equivalent to 12 glasses white wine equivalent to 2 cups of tea equivalent to 4 apples equivalent to 5 portions of onion equivalent to 5.5 portions egg plant equivalent to 3.5 glasses of blackcurrant juice equivalent to 3.5 (500 ml) glasses of beer equivalent to 7 glasses of orange juice equivalent to 20 glasses of apple juice (long life).
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Cites
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Self-citationTotal Antioxidant Capacity of Fruits
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Cited by
Apak, R., Güçlü, K., Demirata, B., Özyürek, M., Çelik, S. E., Bektaşoğlu, B., Berker, K. I., & Özyurt, D. (2007) · Molecules · doi:10.3390/12071496 · Cited by 1,248
A Systematic Screening of Total Antioxidants in Dietary Plants
Halvorsen, B. L., Holte, K., Myhrstad, M. C. W., Barikmo, I., Hvattum, E., Remberg, S. F., Wold, A.-B., Haffner, K., Baugerød, H., Andersen, L. F., et al. (2002) · The Journal of Nutrition · doi:10.1093/jn/132.3.461 · Cited by 1,122
An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
Peschel, W., Sánchez-Rabaneda, F., Diekmann, W., Plescher, A., Gartzía, I., Jiménez, D., Lamuela-Raventós, R., Buxaderas, S., & Codina, C. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.03.033 · Cited by 649
Apak, R., Gorinstein, S., Böhm, V., Schaich, K. M., Özyürek, M., & Güçlü, K. (2013) · Pure and Applied Chemistry · doi:10.1351/pac-rep-12-07-15 · Cited by 586
Separation procedures for naturally occurring antioxidant phytochemicals
Tsao, R., & Deng, Z. (2004) · Journal of Chromatography B · doi:10.1016/j.jchromb.2004.09.028 · Cited by 448
Metadata
- Authors
- Paganga, G., Miller, N., & Rice-Evans, C. A.
- Venue
- Free Radical Research
- Publisher
- Informa UK Limited
- Published
- 1999-01
- Volume
- 30
- Issue
- 2
- Pages
- 153-162
- ISSN
- 1029-2470 (ISSN-L)
- 1071-5762
- OpenAlex
- W2118366856
- Cited by
- 391
- References
- 24
- FWCI
- 12.26
- 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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