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ARS Home » Southeast Area » Little Rock, Arkansas » Microbiome and Metabolism Research Unit » Research » Publications at this Location » Publication #165081
Title: LIPOPHILIC AND HYDROPHILIC ANTIOXIDANT CAPACITIES OF COMMON FOODS IN THE UNITED STATES

Author
item PRIOR, R - USDA, ARS
item WU, X - ACNC
item BEECHER, G - FORMER USDA, ARS
item HOLDEN, J - USDA, ARS
item HAYTOWITZ, D - USDA, ARS
item GEBHARDT, S - USDA, ARS

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/14/2004
Publication Date: 6/15/2004
Citation: Prior, R.L., Wu, X., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S.E. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the united states. Journal of Agricultural and Food Chemistry. 52(12):4026-4037.

Interpretive Summary: Oxidative stress has been associated with the development of many chronic diseases, including cancer and heart disease. Reactive oxygen species (ROS), the main products of oxidative stress, can damage biological molecules such as proteins, lipids and DNA. The human body has developed a very delicate system, although not 100% effective, to eliminate free radicals from the body. Oxidative stress results from free radicals produced during the normal metabolism of oxygen as well as from external sources like cigarette smoke, pollutants, chemicals and environmental toxins. Thus, in order to decrease the damage by free radicals, dietary antioxidants are needed. Diets rich in fruits and vegetables are rich sources of antioxidants. Until recently, there have been no databases available to evaluate total antioxidant intake from 'nonnutrient' antioxidants and relate to health outcomes. In this study, we measured for the first time total antioxidant capacity (ORAC) for both lipophilic and hydrophilic antioxidant components in over 100 different foods including fruits, vegetables, nuts, dried fruits, spices, cereals and other types of foods using the updated ORAC laboratory method. The results from this study provide a comprehensive set of data which was collected as part of the USDA National Food and Nutrient Analysis Program (NFNAP). These studies will be used to establish an antioxidant capacity database to be made available on the USDA Nutrient's Data Laboratory web site (http: www.nal.usda.gov/fnic/foodcomp).

Technical Abstract: Both lipophilic and hydrophilic antioxidant capacity was determined using the Oxygen Radical Absorbance Capacity (ORAC) assay with fluorescein as the fluorescent probe and AAPH [2,2'-Azobis(2-amidino-propane) dihydrochloride] as a peroxyl radical generator on over 100 different kinds of foods, including fruits, vegetables, nuts, dried fruits, spices, baby formula, cereals 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 was also measured using the Folin-Ciocalteu reagent. Hydrophilic ORAC values ranged from 0.87 to 2641 'mol TE/g on different kinds of food samples, whereas lipophilic ORAC values ranged from 0.07 to 1611 'mol TE/g. Generally, lipophilic-ORAC was less than 10% of the hydrophilic-ORAC values except for a very few samples. Differences of ORAC 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 ORAC. Our data demonstrated that processing had significant effects on ORAC. Considering all of the foods analyzed, the relationship between total phenolics and hydrophilic ORAC showed a very weak correlation. Total hydrophilic antioxidant capacity intake was calculated to be 5558 'mol TE/day based upon data from the USDA Continuing Survey of Food Intakes by Individuals (1994-96).