Antioxidant Potential and Polyphenol Content of Selected Food

Figures & data

Table 1 Total polyphenol content and antioxidant activity in vegetables and mushrooms in order of the FRAP antioxidant activity

Vegetables and mushrooms	N	Mean dry mass content (%)	Polyphenol content in dry mass (mg/100 g)	Polyphenol content in fresh mass (mg/100 g)	FRAP in dry mass (mmol/100 g)	FRAP in fresh mass (mmol/100 g)
Fennel	3	17.1 ± 2.6	1717 ± 601	283 ± 69	19.44 ± 6.8	3.209 ± 0.78
Red cabbage	3	9.7 ± 1.5	3307 ± 530	316 ± 11	30.16 ± 9.0	2.864 ± 0.59
Sorrel	3	10.2 ± 1.7	1877 ± 298	205 ± 67	17.68 ± 2.3	1.919 ± 0.53
Beetroots	3	11.7 ± 2.4	1527 ± 110	179 ± 47	11.60± 2.7	1.309 ± 0.04
Radish	3	5.2 ± 0.3	1411 ± 127	74 ± 10	8.35 ± 0.9	0.436 ± 0.07
Onions	3	10.7 ± 0.2	1020 ± 30	109 ± 2	2.67 ± 0.5	0.286 ± 0.05
Cabbage	3	8.7 ± 0.7	733 ± 50	64 ± 5	3.23 ± 0.5	0.284 ± 0.06
Red pepper	3	10.6 ± 1.0	1287 ± 150	137 ± 26	2.52 ± 0.5	0.267 ± 0.07
Champignons	3	8.1 ± 0.5	687 ± 100	56 ± 12	3.05 ± 0.7	0.248 ± 0.06
Chinese cabbage	3	6.6 ± 1.7	700 ± 200	49 ± 27	3.45± 0.7	0.236 ± 0.11
Parsley roots	3	24.0 ± 3.6	307 ± 50	73 ± 6	0.87 ± 0.2	0.204 ±.026
Chives	3	6.3 ± 0.1	1180 ± 110	74 ± 6	3.13 ± 0.2	0.196 ± 0.01
Tomatoes	3	6.0 ± 1.3	980 ± 90	60 ± 13	3.22 ± 0.4	0.194 ± 0.05
Carrots	3	11.3 ± 0.3	307 ± 60	35 ± 7	1.70 ± 0.5	0.192 ± 0.06
Leeks	3	12.8 ± 1.5	567 ± 160	70 ± 12	1.22 ± 0.4	0.152 ± 0.03
Celery roots	3	11.6 ± 2.8	333 ± 50	39 ± 14	1.15 ± 0.1	0.132 ± 0.03
Lettuce	3	4.2 ± 0.1	507 ± 40	21 ± 2	2.75 ± 0.5	0.115 ± 0.02
Potatoes	3	20.1 ± 2.1	155 ± 9	31 ± 2	0.38 ± 0.1	0.076 ± 0.02
Cucumbers	3	3.8 ± 0.6	453 ± 10	17 ± 3	0.87 ± 0.2	0.033 ± 0.01

Table 2 Total polyphenol content and antioxidant activity in pulses in order of the FRAP antioxidant activity

Pulses	N	Mean dry mass content (%)	Polyphenol content in dry mass (mg/100 g)	Polyphenol content in fresh mass (mg/100 g)	FRAP in dry mass (mmol/100 g)	FRAP in fresh mass (mmol/100 g)
Peas	3	87.9 ± 1.5	217 ± 30	191 ± 26	0.44 ± 0.1	0.387 ± 0.07
Beans	3	90.5 ± 2.0	157 ± 30	142 ± 20	0.38 ± 0.1	0.342 ± 0.11

Table 3 Total polyphenol content and antioxidant activity in fruits in order of the FRAP antioxidant activity

Fruits	N	Mean dry mass content (%)	Polyphenol content in dry mass (mg/100 g)	Polyphenol content in fresh mass (mg/100 g)	FRAP in dry mass (mmol/100 g)	FRAP in fresh mass (mmol/100 g)
Strawberries	3	10.4 ± 2.0	2473 ± 1301	239 ± 89	29.27 ± 15.6	2.833 ± 1.04
Green grapes	3	15.9 ± 1.0	1057 ± 47	170 ± 18	8.71 ± 0.7	1.392 ± 0.14
Grapefruits	3	10.9 ± 0.4	1425 ± 380	154 ± 35	11.08 ± 1.8	1.199 ± 0.17
Oranges	3	11.9 ± 0.4	1247 ± 170	148 ± 17	9.99 ± 2.5	1.179 ± 0.25
Kiwi fruits	3	16.2 ± 1.4	530 ± 70	87 ± 12	5.38 ± 0.6	0.878 ± 0.18
Mandarins	3	13.3 ± 0.5	950 ± 50	126 ± 4	6.52 ± 0.7	0.865 ± 0.07
Apricots	3	14.1 ± 2.1	1053 ± 328	148 ± 47	5.80 ± 0.8	0.812 ± 0.11
Nectarines	3	11.5 ± 0.9	523 ± 235	60 ± 26	6.36 ± 4.8	0.724 ± 0.52
Peaches	3	12.3 ± 2.8	661 ± 120	83 ± 32	5.52 ± 0.9	0.695 ± 0.26
Apples	3	14.1 ± 0.3	543 ± 60	77 ± 9	4.00 ± 0.4	0.564 ± 0.07
Bananas	3	26.0 ± 0.6	400 ± 60	104 ± 14	1.67 ± 0.3	0.435 ± 0.07
Pears	3	14.3 ± 0.5	507 ± 10	72 ± 4	2.18 ± 0.1	0.312 ± 0.02

Table 4 Total polyphenol content and antioxidant activity in cereal products in order of the FRAP antioxidant activity

Cereals	N	Mean dry mass content (%)	Polyphenol content in dry mass (mg/100 g)	Polyphenol content in fresh mass (mg/100 g)	FRAP in dry mass (mmol/100 g)	FRAP in fresh mass (mmol/100 g)
Buckwheat groats	3	87.0 ± 3.4	377 ± 60	327 ± 41	1.97 ± 0.39	1.709 ± 0.32
Barley groats	3	88.7 ± 2.2	198 ± 40	175 ± 32	0.90 ± 0.36	0.796 ± 0.29
Extruded rye bread	3	92.8 ± 2.4	150 ± 60	140 ± 58	0.42 ± 0.29	0.392 ± 0.27
Extruded graham bread	3	91.9 ± 0.6	127 ± 30	117 ± 29	0.39 ± 0.21	0.359 ± 0.19
Wholegrain bread (rye)	3	58.0 ± 4.1	168 ± 30	98 ± 21	0.54 ± 0.09	0.314 ± 0.07
Wheat rolls	3	71.0 ± 0.4	113 ± 30	81 ± 18	0.32 ± 0.03	0.225 ± 0.02
White bread (wheat)	3	60.1 ± 0.5	113 ± 30	68 ± 19	0.37 ± 0.10	0.220 ± 0.06
Oats	3	90.2 ± 1.9	103 ± 20	93 ± 13	0.24 ± 0.09	0.219 ± 0.08
Noodles	3	90.8 ± 3.9	138 ± 10	126 ± 16	0.14 ± 0.05	0.125 ± 0.05
Wheat flour	3	89.7 ± 1.2	110 ± 20	99 ± 14	0.09 ± 0.01	0.078 ± 0.01
Rice	3	89.4 ± 1.9	047 ± 10	42 ± 10	0.07 ± 0.02	0.062 ± 0.02

Figure 1 Correlation of the antioxidant activity with the total polyphenol content in the foods tested. (Figure provided in color online.)