Phenol Antioxidant Quantity and Quality in Foods: Fruits

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Hi All,

 

Interesting paper.

 

Popular press:

http://www.cosmiverse.com/science11080101.html

 

Paper abstract:

http://pubs.acs.org/CHECKCCIP-1006207912/i/journals/alljournals/jtext.c\

gi?jafcau/49/i11/abs/jf0009293.html

Phenol Antioxidant Quantity and Quality in Foods: Fruits

Joe A. Vinson,* Xuehui Su, Ligia Zubik, and Pratima Bose

Department of Chemistry, University of Scranton, Scranton, Pennsylvania

18510-4626, and Institute of Biochemistry and

Molecular Biology, University of Wroclaw, 51-184 Wroclaw, Poland

 

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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Anyone have full text access or the ratings for the 20 tested fruits?

 

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Good Health & Long Life,

Greg Watson,

gowatson