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Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

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Arkansas Children's Nutrition Center and Agricultural Research Service, U.S. Department of Agriculture, 1120 Marshall Street, Little Rock, Arkansas 72202, and Food Composition Laboratory and Nutrient Data Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Beltsville Human Nutrition Center, 10300 Baltimore Avenue, Beltsville, Maryland 20705
Cite this: J. Agric. Food Chem. 2004, 52, 12, 4026–4037
Publication Date (Web):May 19, 2004
https://doi.org/10.1021/jf049696w
Copyright © 2004 American Chemical Society
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    Abstract

    Both lipophilic and hydrophilic antioxidant capacities were determined using the oxygen radical absorbance capacity (ORACFL) assay with fluorescein as the fluorescent probe and 2,2‘-azobis(2-amidinopropane) dihydrochloride as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, cereals, infant, and other foods. Most of the foods were collected from four different regions and during two different seasons in U.S. markets. Total phenolics of each sample were also measured using the Folin−Ciocalteu reagent. Hydrophilic ORACFL values (H-ORACFL) ranged from 0.87 to 2641 μmol of Trolox equivalents (TE)/g among all of the foods, whereas lipophilic ORACFL values (L-ORACFL) ranged from 0.07 to 1611 μmol of TE/g. Generally, L-ORACFL values were <10% of the H-ORACFL values except for a very few samples. Total antioxidant capacity was calculated by combining L-ORACFL and H-ORACFL. Differences of ORACFL values in fruits and vegetables from different seasons and regions were relatively large for some foods but could not be analyzed in detail because of the sampling scheme. Two different processing methods, cooking and peeling, were used on selected foods to evaluate the impact of processing on ORACFL. The data demonstrated that processing can have significant effects on ORACFL. Considering all of the foods analyzed, the relationship between TP and H-ORACFL showed a very weak correlation. Total hydrophilic and lipophilic antioxidant capacity intakes were calculated to be 5558 and 166 μmol of TE/day, respectively, on the basis of data from the USDA Continuing Survey of Food Intakes by Individuals (1994−1996).

    Keywords: Antioxidants; hydrophilic; lipophilic; ORACFL; total phenolics; fruits; vegetables; nuts; dried fruits; spices; baby foods; chocolate; cereal

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    †

     Arkansas Children's Nutrition Center.

    ‡

     Food Composition Laboratory, U.S. Department of Agriculture.

    §

     Nutrient Data Laboratory, U.S. Department of Agriculture.

    *

     Address correspondence to this author at the USDA, Arkansas Children's Nutrition Center, 1120 Marshall St., Little Rock, AR 72202 (e-mail [email protected]).

    #

     U.S. Department of Agriculture.

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    72. D. Jimenez-Alvarez, F. Giuffrida, F. Vanrobaeys, P. A. Golay, C. Cotting, A. Lardeau and Brendan J. Keely . High-Throughput Methods To Assess Lipophilic and Hydrophilic Antioxidant Capacity of Food Extracts in Vitro. Journal of Agricultural and Food Chemistry 2008, 56 (10) , 3470-3477. https://doi.org/10.1021/jf703723s
    73. Ada Brambilla, Roberto Lo Scalzo, Gianni Bertolo and Danila Torreggiani. Steam-Blanched Highbush Blueberry (Vaccinium corymbosum L.) Juice: Phenolic Profile and Antioxidant Capacity in Relation to Cultivar Selection. Journal of Agricultural and Food Chemistry 2008, 56 (8) , 2643-2648. https://doi.org/10.1021/jf0731191
    74. L. Tesoriere, D. Butera, C. Gentile and M. A. Livrea. Bioactive Components of Caper (Capparis spinosa L.) from Sicily and Antioxidant Effects in a Red Meat Simulated Gastric Digestion. Journal of Agricultural and Food Chemistry 2007, 55 (21) , 8465-8471. https://doi.org/10.1021/jf0714113
    75. Tory L. Parker, Xiao-Hong Wang, Jorge Pazmiño and Nicki J. Engeseth. Antioxidant Capacity and Phenolic Content of Grapes, Sun-Dried Raisins, and Golden Raisins and Their Effect on ex Vivo Serum Antioxidant Capacity. Journal of Agricultural and Food Chemistry 2007, 55 (21) , 8472-8477. https://doi.org/10.1021/jf071468p
    76. Claire Kevers, Michael Falkowski, Jessica Tabart, Jean-Olivier Defraigne, Jacques Dommes and Joël Pincemail. Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables. Journal of Agricultural and Food Chemistry 2007, 55 (21) , 8596-8603. https://doi.org/10.1021/jf071736j
    77. Arda Serpen, Edoardo Capuano, Vincenzo Fogliano and Vural Gökmen . A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components. Journal of Agricultural and Food Chemistry 2007, 55 (19) , 7676-7681. https://doi.org/10.1021/jf071291z
    78. L. Fernando Reyes and, Luis Cisneros-Zevallos. Electron-Beam Ionizing Radiation Stress Effects on Mango Fruit (Mangifera indica L.) Antioxidant Constituents before and during Postharvest Storage. Journal of Agricultural and Food Chemistry 2007, 55 (15) , 6132-6139. https://doi.org/10.1021/jf0635661
    79. Terrence Madhujith and, Fereidoon Shahidi. Antioxidative and Antiproliferative Properties of Selected Barley (Hordeum vulgarae L.) Cultivars and Their Potential for Inhibition of Low-Density Lipoprotein (LDL) Cholesterol Oxidation. Journal of Agricultural and Food Chemistry 2007, 55 (13) , 5018-5024. https://doi.org/10.1021/jf070072a
    80. Columba de la Parra,, Sergio O. Serna Saldivar, and, Rui Hai Liu. Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips. Journal of Agricultural and Food Chemistry 2007, 55 (10) , 4177-4183. https://doi.org/10.1021/jf063487p
    81. Rui-Min Han,, Yu-Xi Tian,, Eleonora Miquel Becker,, Mogens L. Andersen,, Jian-Ping Zhang, and, Leif H. Skibsted. Puerarin and Conjugate Bases as Radical Scavengers and Antioxidants:  Molecular Mechanism and Synergism with β-Carotene. Journal of Agricultural and Food Chemistry 2007, 55 (6) , 2384-2391. https://doi.org/10.1021/jf062796c
    82. Fereidoon Shahidi,, Cesarettin Alasalvar, and, Chandrika M. Liyana-Pathirana. Antioxidant Phytochemicals in Hazelnut Kernel (Corylus avellana L.) and Hazelnut Byproducts. Journal of Agricultural and Food Chemistry 2007, 55 (4) , 1212-1220. https://doi.org/10.1021/jf062472o
    83. Carla Gentile,, Luisa Tesoriere,, Daniela Butera,, Marco Fazzari,, Massimo Monastero,, Mario Allegra, and, Maria A. Livrea. Antioxidant Activity of Sicilian Pistachio (Pistacia vera L. Var. Bronte) Nut Extract and Its Bioactive Components. Journal of Agricultural and Food Chemistry 2007, 55 (3) , 643-648. https://doi.org/10.1021/jf062533i
    84. Christelle M. Andre,, Marc Ghislain,, Pierre Bertin,, Mouhssin Oufir,, María del Rosario Herrera,, Lucien Hoffmann,, Jean-François Hausman,, Yvan Larondelle, and, Danièle Evers. Andean Potato Cultivars (Solanum tuberosum L.) as a Source of Antioxidant and Mineral Micronutrients. Journal of Agricultural and Food Chemistry 2007, 55 (2) , 366-378. https://doi.org/10.1021/jf062740i
    85. James N. Seiber Editor JF063297EList of Reviewers—2006 %The Editor and Associate Editors gratefully acknowledge the following scientists for reviewing manuscripts during 2006. Many of these individuals reviewed several manuscripts. We thank all of the reviewers for the. New Dimensions of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry 2007, 55 (1) , 1-14. https://doi.org/10.1021/jf063297e
    86. James M. Harnly,, Robert F. Doherty,, Gary R. Beecher,, Joanne M. Holden,, David B. Haytowitz,, Seema Bhagwat, and, Susan Gebhardt. Flavonoid Content of U.S. Fruits, Vegetables, and Nuts. Journal of Agricultural and Food Chemistry 2006, 54 (26) , 9966-9977. https://doi.org/10.1021/jf061478a
    87. Stéphane Salmieri and, Monique Lacroix. Physicochemical Properties of Alginate/Polycaprolactone-Based Films Containing Essential Oils. Journal of Agricultural and Food Chemistry 2006, 54 (26) , 10205-10214. https://doi.org/10.1021/jf062127z
    88. Katherine M. Phillips,, David M. Ruggio,, Mehdi Ashraf-Khorassani, and, David B. Haytowitz. Difference in Folate Content of Green and Red Sweet Peppers (Capsicum annuum) Determined by Liquid Chromatography−Mass Spectrometry. Journal of Agricultural and Food Chemistry 2006, 54 (26) , 9998-10002. https://doi.org/10.1021/jf062327a
    89. Alexander G. Schauss,, Xianli Wu,, Ronald L. Prior,, Boxin Ou,, Dinesh Patel,, Dejian Huang, and, James P. Kababick. Phytochemical and Nutrient Composition of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai). Journal of Agricultural and Food Chemistry 2006, 54 (22) , 8598-8603. https://doi.org/10.1021/jf060976g
    90. Alexander G. Schauss,, Xianli Wu,, Ronald L. Prior,, Boxin Ou,, Dejian Huang,, John Owens,, Amit Agarwal,, Gitte S. Jensen,, Aaron N. Hart, and, Edward Shanbrom. Antioxidant Capacity and Other Bioactivities of the Freeze-Dried Amazonian Palm Berry, Euterpe oleraceae Mart. (Acai). Journal of Agricultural and Food Chemistry 2006, 54 (22) , 8604-8610. https://doi.org/10.1021/jf0609779
    91. Michaela C. Walton,, Roger G. Lentle,, Gordon W. Reynolds,, Marlena C. Kruger, and, Tony K. McGhie. Anthocyanin Absorption and Antioxidant Status in Pigs. Journal of Agricultural and Food Chemistry 2006, 54 (20) , 7940-7946. https://doi.org/10.1021/jf061527j
    92. Kanjana Mahattanatawee,, John A. Manthey,, Gary Luzio,, Stephen T. Talcott,, Kevin Goodner, and, Elizabeth A. Baldwin. Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits. Journal of Agricultural and Food Chemistry 2006, 54 (19) , 7355-7363. https://doi.org/10.1021/jf060566s
    93. Jessica Tabart,, Claire Kevers,, Joël Pincemail,, Jean-Olivier Defraigne, and, Jacques Dommes. Antioxidant Capacity of Black Currant Varies with Organ, Season, and Cultivar. Journal of Agricultural and Food Chemistry 2006, 54 (17) , 6271-6276. https://doi.org/10.1021/jf061112y
    94. Weiguang Yi,, Casimir C. Akoh,, Joan Fischer, and, Gerard Krewer. Absorption of Anthocyanins from Blueberry Extracts by Caco-2 Human Intestinal Cell Monolayers. Journal of Agricultural and Food Chemistry 2006, 54 (15) , 5651-5658. https://doi.org/10.1021/jf0531959
    95. Paul E. Milbury,, Chung-Yen Chen,, Gregory G. Dolnikowski, and, Jeffrey B. Blumberg. Determination of Flavonoids and Phenolics and Their Distribution in Almonds. Journal of Agricultural and Food Chemistry 2006, 54 (14) , 5027-5033. https://doi.org/10.1021/jf0603937
    96. Cesarettin Alasalvar,, Magdalena Karamać,, Ryszard Amarowicz, and, Fereidoon Shahidi. Antioxidant and Antiradical Activities in Extracts of Hazelnut Kernel (Corylus avellana L.) and Hazelnut Green Leafy Cover. Journal of Agricultural and Food Chemistry 2006, 54 (13) , 4826-4832. https://doi.org/10.1021/jf0601259
    97. Mahesh Venkatachalam and, Shridhar K. Sathe. Chemical Composition of Selected Edible Nut Seeds. Journal of Agricultural and Food Chemistry 2006, 54 (13) , 4705-4714. https://doi.org/10.1021/jf0606959
    98. Kenneth B. Miller,, David A. Stuart,, Nancy L. Smith,, Chang Y. Lee,, Nancy L. McHale,, Judith A. Flanagan,, Boxin Ou, and, W. Jeffrey Hurst. Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States. Journal of Agricultural and Food Chemistry 2006, 54 (11) , 4062-4068. https://doi.org/10.1021/jf060290o
    99. Xianli Wu,, Gary R. Beecher,, Joanne M. Holden,, David B. Haytowitz,, Susan E. Gebhardt, and, Ronald L. Prior. Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption. Journal of Agricultural and Food Chemistry 2006, 54 (11) , 4069-4075. https://doi.org/10.1021/jf060300l
    100. Liwei Gu,, Suzanne E. House,, Xianli Wu,, Boxin Ou, and, Ronald L. Prior. Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products. Journal of Agricultural and Food Chemistry 2006, 54 (11) , 4057-4061. https://doi.org/10.1021/jf060360r
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