Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

By Xianli Wu, G. Beecher, J. Holden, D. Haytowitz, S. Gebhardt, R. Prior. Journal of Agricultural and Food Chemistry, 2004

1,788 citations recorded by the source corpus.

Subfields: Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/ed013958192d8918b56ca83ece3cdad5dff44ca7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. A. Karadağ
2. B. Ozcelik
3. S. Saner
4. Mustafa Özyürek
5. Resat Apak
6. K. Güçlü
7. Saliha Esin Çelik
8. Huabin Li

In Organic Chemistry

1. A. Karadağ
2. B. Ozcelik
3. S. Saner
4. Mustafa Özyürek
5. Resat Apak
6. K. Güçlü
7. Huabin Li
8. Saliha Esin Çelik

Citations in the corpus

• HPLC profiling of phenolics in diverse potato genotypes (2011, neutral): “…green beans were higher than typical (Cíz et al., 2010; Kurilich, Jeffery, Juvik, Wallig, & Klein, 2002; Ninfali, Mea, Giorgini, Rocchi, & Bacchiocca, 2005; Okmen et al., 2009; Ou, Huang, Hampsch-Woodill, Flanagan, & Deemer, 2002; Vinson, Hao, Su, & Zubik, 1998; Wu et al., 2004; Zhou & Yu, 2006).”
• Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties (2015, background): “In general, mulberry fruits had antioxidant capacities and total phenolic contents comparable with other berries, such as blueberries and cranberries, well known for their high content in phytochemicals with proven health benefits (Wu et al., 2004, 2006).”
• Postharvest Biology and Technology for Preserving Fruit Quality (2010, background): “L-TAA has also been correlated with total carotenoids (R2 = 0.73–0.99) in both flesh and peel of plum cultivars (Díaz-Mula et al., 2008) as well as in tomato fruits (Lenucci et al., 2006), vegetables, and legumes (Wu et al., 2004; Cho et al., 2007).”
• Microwave-assisted extraction of phenolics from bean (Phaseolus vulgaris L.) (2010, methodology): “The study of the phenolic composition and antioxidant characteristics of beans has been conducted using various analytical and extraction methods (Cardador-Martínez, Loarca-Piña, & Oomah, 2002; Jonfia-Essien, West, Alderson, & Tucker, 2008; Lin & Lai, 2006; Mazza, Fukumoto, Delaquis, Girard, & Ewert”
• Antioxidant capacities and total phenolic contents of 62 fruits. (2011, result): “The total phenolic contents of some fruits, such as banana, guava, kiwifruit, orange and persimmon, were similar to those reported in the literature (Alothman, Bhat, & Karim, 2009; Brat et al., 2006; Du, Li, Ma, & Liang, 2009; Wu et al., 2004).”
• Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. (2006, methodology): “antioxidant capacity (ie, sum of L-ORAC and H-ORAC assays), L-ORAC, H-ORAC, and total phenolics values of the 93 similar items as determined by Wu et al (34) were 0.”
• Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina) (2019, neutral): “ORAC has multiple advantages over other TAC methods [31,32,34,61,75], and it was the preferred assay for this study, offering the highest correlation with pH change, during fermentation (r = 0.”
• Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. (2007, background): “The fruits with hydrophilic ORAC values ranging between 14,000 and 2,000 μmol TE per serving were listed as: all berry fruits, red bean, apple (Red Delicious and Granny Smith), pecan, sweet cherry, black plum, russet potato, black bean, Gala apple, walnut, Golden Delicious and Fuji apple, date, pear”
• Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database (2010, methodology): “The United States Department of Agriculture (USDA) database, one of the most complete sources of information on the content of individual polyphenols in foods, provides composition data for 38 flavonoid aglycones in over 300 foods (USDA, 2004, 2007, 2008).”
• Natural antioxidants and antioxidant capacity of Brassica vegetables : A review (2007, background): “Controversial results had been demonstrated for cauliflower, which showed high activity in liposomal phospholipid suspension system, but low activity in oxygen radical absorption capacity (ORAC) method (Azuma et al., 1999; Wu et al., 2004).”
• Genetic Resources and Domestication of Macadamia (2009, background): “However, levels of antioxidants are low in macadamia and probably not effective for the stability of kernel flavor (Cavaletto 1980; Rosenthal et al. 1984; Kaijser et al. 2000; Himsteadt 2002; Wu et al. 2004).”