Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 8, 2005, Pages 2928-2935

  Hassimotto, Neuza Mariko Aymoto ^a   Genovese, Maria Inés ^a   Lajolo, Franco Maria ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antioxidant activity; Flavonoids; Liposome oxidation; Phenolic content; Vitamin C; carotene bleaching

Indexed keywords

ANTHOCYANIN; ANTIOXIDANT; ASCORBIC ACID; BETA CAROTENE; COPPER; FLAVONOID; GALLIC ACID; LINOLEIC ACID; LIPOSOME; OXIDIZING AGENT; PHENOL DERIVATIVE;

ACIDITY; ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; BEAN; BLEACHING; CABBAGE; CONCENTRATION RESPONSE; CONTROLLED STUDY; DIET; DIET SUPPLEMENTATION; FRUIT; GUAVA; LETTUCE; MULBERRY; NONHUMAN; OXIDATION; PEROXIDATION; VEGETABLE;

BRASSICA OLERACEA VAR. CAPITATA; LACTUCA; MALUS X DOMESTICA; MORUS (PLANT); PHASEOLUS (ANGIOSPERM); PSIDIUM GUAJAVA;

EID: 17144410328     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf047894h     Document Type: Article

References (56)

1. Thomas, J. A. Oxidative stress, oxidant defense, and dietary constituents. In Modern Nutrition in Health and Disease, 8th ed.; Lea and Febiger: Philadelphia, PA, 1994; Vol. 1, pp 501-512.
2. Wang, H.; Cao, G.; Prior, R. L. Total antioxidant capacity of fruits. J. Agric. Food Chem. 1996, 44, 701-705.
3. Rice-Evans, C.; Miller, N. J.; Paganga, G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biol. Med. 1996, 20, 933-956.
4. Harborne, J. B.; Willians, C. A. Advances in flavonoid research since 1992. Phytochemistry 2000, 55, 481-504.
5. Halliwell, B.; Gutteridge, J. M. C. In Free Radicals in Biology and Medicine; Oxford University Press: Oxford, U.K., 1998.
6. Hwang, J.; Sevanian, A.; Hodis, H. N.; Ursini, F. Synergistic inhibition of LDL oxidation by phytoestrogens and ascorbic acid. Free Radical Biol. Med. 2000, 29, 79-89.
7. Viana, M.; Barbas, C.; Nonet, B.; Bonet, M. V.; Castro, M.; Fraile, M. V.; Herrera, E. In vitro effects of a flavonois-rich extract on LDL oxidation. Atherosclerosis 1996, 123, 83-91.
8. Satué-Gracia, M. T.; Heinonen, M.; Frankel, E. N. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J. Agric. Food Chem. 1997, 45, 3362-3367.
9. Ishikawa, T.; Suzukawa, M.; Ito T.; Yoshida, H.; Ayaori, M.; Nishiwaki, M.; Yonemura, A.; Hara, Y.; Nakamura, H. Effect of tea flavonoid supplementation on the susceptibility of low-density lipoprotein to oxidative modification. Am. J. Clin. Nutr. 1997, 66, 261-266.
10. Frankel, E. N.; Bosanek, C. A.; Meyer, A. S.; Silliman, K.; Kirk, L. L. Commercial grape juices inhibit the in vitro oxidation of human low-density lipoproteins. J. Agric. Food Chem. 1998, 46, 834-838.
11. Moroney, M. A.; Alcaraz, M. J.; Forder, R. A.; Carey, F.; Hoult, J. R. S. Selectivity of neutrophil 5-lipoxygenase and cyclooxygenase inhibition by an anti-inflammatory flavonoid glycoside and related aglycone flavonoid. J. Pharm. Pharmacol. 1988, 40, 787-792.
12. Liang, Y.; Huang, Y.; Tsai, S.; Shiau, S.; Chen, C.; Lin, J. Suppression of inducible cyclooxygenase and inducible nitric oxide synthase by apigenin and related flavonoids in mouse macrophages. Carcinogenesis 1999, 20, 1945-1952.
13. Abalea, V.; Cillard, J.; Dubos, M.; Sergent, O.; Cillard, P.; Morel, I. Repair of iron-induced DNA oxidation by the flavonoid myrcetin in primary rat hepatocyte cultures. Free Radical Biol. Med. 1999, 26, 1457-1466.
14. Kähkönen, M. P.; Hopia, A. I.; Vuorela, H. J.; Rauha, J.; Pihlaja, K.; Kujala, T. S.; Heinonen, M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 1999, 47, 3954-3962.
15. Velioglu, Y. S.; Mazza, G.; Gao, L.; Oomah, B. D. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 1998, 46, 4113-4117.
16. Roberts, W. G.; Gordon, M. H. Determination of the total antioxidant activity of fruits and vegetables by a liposome assay. J. Agric. Food Chem. 2003, 51, 1486-1493.
17. Sun, J.; Chu, Y. F.; Wu, X.; Liu, R. H. Antioxidant and antiproliferative activities of common fruits. J. Agric. Food Chem. 2002, 50, 7449-7454.
18. Vinson, J. A.; Su, X.; Zubik, L.; Bose, P. Phenol antioxidant quantity and quality in foods: Fruits. J. Agric. Food Chem. 2001, 49, 5315-5321.
19. Jiménez-Escrig, A.; Rincón, M.; Pulido, R.; Saura-Calixto, F. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J. Agric. Food Chem. 2001, 49, 5489-5493.
20. Chu, Y.; Chang, C.; Hsu, H. Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Food Agric. 2000, 80, 561-566.
21. Heinonen, I. M.; Lehtonen, P. J.; Hopia, A. Antioxidant activity of berry and fruit wines and liquors. J. Agric. Food Chem. 1998, 46, 25-31.
22. Heinonen, I. M.; Meyer, A. S.; Frankel, E. N. Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J. Agric. Food Chem. 1998, 46, 4107-4112.
23. Wang, H.; Cao, G.; Prior, R. L. Total antioxidant capacity of fruits. J. Agric. Food Chem. 1996, 44, 701-705.
24. Vinson, J. A.; Hao, Y.; Su, X.; Zubik, L. Phenol antioxidant quantity and quality in foods: vegetables. J. Agric. Food Chem. 1998, 46, 3630-3634.
25. Gazzani, G.; Papetti, A.; Massolini, G.; Daglia, M. Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J. Agric. Food Chem. 1998, 46, 4118-4122.
26. Cao, G.; Sofie, E.; Prior, R. L. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 1996, 44, 3426-3431.
27. Hertog, M. G. L.; Hollman, P. C. H.; Katan, M. B. Content of potentially anticarcinogenic of flavonoids of 28 vegetables and 9 fruits commonly consumed in The Netherlands. J. Agric. Food Chem. 1992, 40, 2379-2383.
28. Hertog, M. G. L.; Hollman, P. C. H.; Van de Putte, B. Content of potentially anticarcinogenic flavonoids of tea infusion, wines and fruit juices. J. Agric. Food Chem. 1993, 41, 1242-1246.
29. Arai, Y.; Watanabe, S.; Kimira, M.; Shimoi, K.; Mochizuki, R.; Kinae, N. Dietary intakes of flavonols, flavones, and isoflavones by Japanese women and the inverse correlation between quercetin intake and plasma LDL cholesterol concentration. J. Nutr. 2000, 130, 2243-2250.
30. Pietta, P. G. Flavonoids as antioxidants. J. Nat. Prod. 2000, 63, 1035-1042.
31. Arabbi, P. R.; Genovese, M. I.; Lajolo, F. M. Flavonoids in vegetable food commonly consumed in Brazil and estimated ingestion by the Brazilian population. J. Agric. Food Chem. 2004, 52, 1124-1131.
32. Lugasi, A.; Hovaril, J. Flavonoid aglycons in foods of plant origin: vegetables. Acta Aliment. 2000, 29, 345-352.
33. Price, K. R.; Prosser, T.; Rihetin, A. M. F.; Rhodes, M. J. C. A comparison of the flavanol content and composition in desert, cooking and cider-making apples; distribution within the fruit and effect of juicing. Food Chem. 1999, 66, 489-494.
34. Rizzolo, A.; Forni, E.; Poleselo, A. HPLC assay of ascorbic acid in fresh and vegetables. Food Chem. 1984, 14, 189-199.
35. Swain, T.; Hillis, W. E. The phenolic constituents of Prunus domestica I. The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 1959, 10, 63-68.
36. Oteiza, P. I.; Bechara, E. J. H. 5-Aminolevulinic acid induces lipid peroxidation in cardiolipin-rich lipossomes. Arch. Biochem. Biophy. 1993, 305, 282-287.
37. Marco, G. I. Rapid method for evaluation of antioxidants. J. Am. Oil Chem. Soc. 1968, 45, 594-598.
38. Murakami, M.; Yamaguchi, T.; Takamura, H.; Matoba, T. A comparative study on the various in vitro assays of active oxygen scavenging activity in foods. J. Food Chem. Toxicol. 2002, 67, 539-541.
39. Chatterjee, S. N.; Agarwal, S. Liposomes as membrane model for study of lipid peroxidation. Free Radical Biol. Med. 1988, 4, 51-72.
40. Cao, G.; Sofie, E.; Prior, R. L. Antioxidant and pro-oxidant behavior of flavonoids: structure-activity relationships. Free Radical Biol. Med. 1997, 22, 749-760.
41. Plumb, G. W.; Lambert, N.; Chambers, S. J.; Wanigatunga, S.; Heaney, R. K.; Plumb, J. A.; Aruoma, O. I.; Halliwell, B.; Miller, N. J.; Williamson, G. Are the extracts and purified glucosinolates from cruciferous vegetables antioxidants? Free Radical Res. 1996, 25, 75-86.
42. Tsuda, T.; Oshima, K.; Kawakishi, S.; Osawa, T. Antioxidative pigments isolated from the seeds of Phaseolus vulgaris L. J. Agric. Food Chem. 1994, 42, 248-251.
43. Tsuda, T.; Shiga, K.; Oshima, K.; Osawa, T. Inhibition of lipid peroxidation and the active oxygen radical scavenging effect of anthocyanin pigments isolated from Phaseolus vulgaris L. Biochem. Pharmacol. 1996, 52, 1033-1039.
44. Wolfe, K.; Wu, X.; Liu, R. H. Antioxidant activity of apple peels. J. Agric. Food Chem. 2003, 51, 609-614.
45. Kalt, W.; Forney, C. F.; Martin, A.; Prior, R. L. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 1999, 47, 4638-4644.
46. Dyrby, M.; Westergard, N.; Stapelfeldt, H. Light and heat sensitivity of red cabbage extract in soft drink model systems. Food Chem. 2001, 72, 431-437.
47. Bobbio, F. O.; Druzian, J. I.; Abrão, P. A.; Bobbio, P. A.; Fadelli, S. Identificação das antocianinas do fruto do açaizeiro (Euterpes oleracea) Mart. Cienc. Tecnol. Aliment. 2000, 20.
48. Awad, M. A.; Jager, A. Flavonoid and chlorogenic acid concentrations in skin of 'Jonagold' and 'Elstar' apples during and after regular and ultra-low oxygen storage. Postharvest Biol. Technol. 2000, 20, 15-24.
49. Gerasopoulos, D.; Stravroulakis, G. Quality characteristics of four mulberry (Morus sp.) cultivars in the area of Chaenia, Greece. J. Sci. Food Agric. 1997, 73, 261-264.
50. 2+ ions: implications for their antioxidant properties. Biochem. J. 1998, 330, 1173-1178.
51. Viljanen, K.; Kivikari, R.; Heinonen, M. Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds. J. Agric. Food Chem. 2004, 52, 1104-1111.
52. DuPont, M. S.; Mondin, Z.; Williamson, G.; Price, K. R. Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive. J. Agric. Food Chem. 2000, 48, 3957-3964.
53. Lee, S. K.; Kader, A. A. Preharvest and postharvest factors influencing the vitamin C content of horticultural crops. Post-harvest Biol. Technol. 2000, 20, 207-220.
54. Souci, S. W.; Fachmann, W.; Kraut, H. Food Composition and Nutrition Tables; Medpharm Scientific Publishers: Stuttgart, Germany, 1994; p 1091.
55. Lesern, Y. Y. Plant senescence processes and free radicals. Free Radical Biol. Med. 1988, 5, 39-49.
56. Nunes, M. C. N.; Brecht, J. K.; Morais, A. M. M. B.; Sargent, S. A. Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during post harvest handling. J. Food Sci. 1998, 63, 1033-1036.