Journal ArticleDOI
Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species
Ronald L. Prior,Guohua Cao,A. Martin,Emin Sofic,J. Mcewen,C. O'brien,N. Lischner,M. Ehlenfeldt,Wilhelmina Kalt,G. Krewer,C. M. Mainland +10 more
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TLDR
Different cultivars of four Vaccinium species were analyzed for total phenolics, total anthocyanins, and antioxidant capacity (oxygen radical absorbance capacity, ORAC).Abstract:
Different cultivars of four Vaccinium species [Vaccinium corymbosum L (Highbush), Vaccinium ashei Reade (Rabbiteye), Vaccinium angustifolium (Lowbush), and Vaccinium myrtillus L (Bilberry)] were analyzed for total phenolics, total anthocyanins, and antioxidant capacity (oxygen radical absorbance capacity, ORAC). The total antioxidant capacity of different berries studied ranged from a low of 13.9 to 45.9 μmol Trolox equivalents (TE)/g of fresh berry (63.2−282.3 μmol TE/g of dry matter) in different species and cultivars of Vaccinium. Brightwell and Tifblue cultivars of rabbiteye blueberries were harvested at 2 times, 49 days apart. Increased maturity at harvest increased the ORAC, the anthocyanin, and the total phenolic content. The growing location (Oregon vs Michigan vs New Jersey) did not affect ORAC, anthocyanin or total phenolic content of the cv. Jersey of highbush blueberries. A linear relationship existed between ORAC and anthocyanin (rxy = 0.77) or total phenolic (rxy = 0.92) content. In general,...read more
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Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
TL;DR: Guava fruit extracts were analyzed for antioxidant activity measured in methanol extract and dichloromethane extract (AOAD), ascorbic acid, total phenolics, and total carotenoids contents.
Journal ArticleDOI
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
TL;DR: A review of phenolic and polyphenolic compounds can be found in this article, which summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology.
Journal ArticleDOI
Lipophilic and hydrophilic antioxidant capacities of common foods in the United States
Xianli Wu,Gary R. Beecher,Joanne M. Holden,David B. Haytowitz,Susan E. Gebhardt,Ronald L. Prior +5 more
TL;DR: The data demonstrated that processing can have significant effects on ORAC(FL).
Journal ArticleDOI
Natural antioxidants from residual sources.
Andrés Moure,José Manuel Cruz,Daniel Franco,J.Manuel Domı́nguez,Jorge Sineiro,Herminia Domínguez,María José Núñez,J.Carlos Parajó +7 more
TL;DR: In this paper, the authors focus on the extraction of polyphenols from agricultural and industrial wastes, and summarize available data on the factors affecting their antioxidant activity and stability, and, in some cases, the reported major active compounds identified.
Journal ArticleDOI
Antioxidants in fruits and vegetables – the millennium’s health
Charanjit Kaur,H. C. Kapoor +1 more
TL;DR: The potential of fruits and vegetables rich in antioxidants, their health benefits and the eAect of processing on the bioavailability of these nutrients have been highlighted in this article, where some of the important methods used to determine the antioxidant activity.
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