Orac Table
Uploaded by
Steve SheldonOrac Table
Uploaded by
Steve SheldonUSDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2
Prepared by David B. Haytowitz and Seema Bhagwat
Nutrient Data Laboratory Beltsville Human Nutrition Research Center (BHNRC) Agricultural Research Service (ARS) U.S. Department of Agriculture (USDA)
May 2010
U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory 10300 Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland 20705 Tel. 301-504-0630, FAX: 301-504-0632 E-Mail: ndlinfo@ars.usda.gov Web site: http://www.ars.usda.gov/nutrientdata
Table of Contents Introduction......................................................................................................................... 1 Procedures Used to Generate the Database ........................................................................ 2 Aggregation of Data........................................................................................................ 2 Data Quality Evaluation.................................................................................................. 3 Estimation of Missing Values......................................................................................... 3 Format of the Database ....................................................................................................... 4 Food Description File (file name = ORAC_DES). ....................................................... 5 Food Group Description File (file name = FD_GROUP).............................................. 5 ORAC Data File (file name = ORAC_DATA). ............................................................. 6 Nutrient Definition File (file name = NUTR_DEF). ...................................................... 6 Sources of Data Link File (file name = DATSRCLN) ................................................... 7 Sources of Data File (file name = DATA_SRC). ........................................................... 7 Sources of data.................................................................................................................... 8 References Used in the Documentation.............................................................................. 8 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods .................................................................................................................10 Sources of Data ..................................................................................................................42
Release History Release 1 November 2007. Values were reported for 277 food items. Release 2 May 2010. Values were added for 49 food items, including maple syrup, acai, and goji berries, for a total of 326 food items. Also, the database structure was reformatted to more closely match that of the USDA National Nutrient Database for Standard Reference and other Special Interest Databases.
Suggested Citation U.S. Department of Agriculture, Agricultural Research Service. 2010. Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata/orac
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2
Introduction
The development of various chronic and degenerative diseases, such as cancer (1), heart disease (24), and neuronal degeneration such as Alzheimers (5) and Parkinsons disease (14) may be attributed, in part, to oxidative stress. Oxidative stress has also been implicated in the process of aging (2). Although the human body has developed a number of systems to eliminate free radicals such as reactive oxygen species from the body, it is not 100% efficient (26). Diets rich in fruits and vegetables are considered to be an excellent source of antioxidants (13). Some minerals and vitamins have a role as dietary antioxidants. These include vitamin C (ascorbic acid), vitamin E and its isomers (tocopherols and tocotrienols), and selenium. Data for these nutrients are included in the USDA National Nutrient Database for Standard Reference (SR) (23). USDA has also published a number of Special Interest Databases on classes of components, some of which may also act as antioxidants. These include: Carotenoids (19) (now merged with SR); isoflavones (20), flavonoids (21), and proanthocyanidins (22). A dietary antioxidant is a substance in foods that significantly decreases the adverse effects of reactive species, such as reactive oxygen and nitrogen species, on normal physiological function in humans (12). Primary antioxidants delay or inhibit the initiation step of oxidation, while the secondary antioxidants slow down the oxidation by removing the substrate or by quenching free oxygen radicals. Although the definition was initially applied to the oxidation of lipids, it is now extended to the oxidation of proteins, DNA, and carbohydrates and includes all the repair systems which do not necessarily involve antioxidant activity (6). Oxygen Radical Absorption Capacity (ORAC) assay measures the degree of inhibition of peroxy-radical-induced oxidation by the compounds of interest in a chemical milieu. It measures the value as Trolox equivalents and includes both inhibition time and the extent of inhibition of oxidation. The assay has been used to measure the antioxidant activity of foods. The method developed by Prior et al. (17) measures both hydrophilic (H-ORAC) and lipophilic ORAC (L-ORAC) for water soluble and fat soluble antioxidant compounds respectively. In addition to the ORAC assay, other common measures of antioxidant capacity (AC) include ferric ion reducing antioxidant power (FRAP) and trolox equivalence antioxidant capacity (TEAC) assays (3, 18). These assays are based on discrete underlying mechanisms that use different radical or oxidant sources and therefore generate distinct values and cannot be compared directly. The ORAC assay is considered by some to be a preferable method because of its biological relevance to the in vivo antioxidant efficacy (4). Since antioxidant compounds with dissimilar chemical structures interact with different free radical sources, the relationship between any two AC methods will be quite 1
low if considered across all foods. Thus, it is not possible to develop a mathematical relationship between two methods across a wide spectrum of foods. Like the content of any food component, AC values will vary due to a wide array of factors, such as cultivar, growing conditions, harvesting, food processing and preparation, sampling, and analytical procedures.
Procedures Used to Generate the Database
In 2007, USDA released the first database of antioxidant activity for 277 selected foods using ORAC methodology. A portion of those data in Release 1.0 of the ORAC Database was developed using samples of 59 individual fruits, nuts, and vegetables collected in 1999-2000 by USDA as part of the National Food and Nutrient Analysis Program (NFNAP) (7) in collaboration with the Produce for Better Health Foundation. These foods, as well as a few foods collected for the food composition database for American Indians and Alaskan Natives, were analyzed for ORAC by Wu et al. (25) at the Arkansas Childrens Nutrition Center, ARS, USDA. Other analytical data from the literature available at that time was also incorporated into the ORAC database. Since then additional scientific publications containing data on the ORAC content of foods have been published. These were incorporated into this release of the database. Data were also provided by some food industry sources. These data were aggregated with the data from release 1.0. Release 2 contains 49 new foods, including maple syrup, acai, and goji berries, to make a total of 326 foods. This table of ORAC values will provide the user with a listing of antioxidant capacity as measured by the oxygen radical absorbance capacity method for a number of food items. When used in tandem with the Special Interest Tables of bioactive phytochemicals developed by NDL, the user can assess the various sources of antioxidants in the food supply. Aggregation of Data The data were aggregated where possible to match the food descriptions in the USDA National Nutrient Database for Standard Reference (SR). Subsequently, the mean value (mg/100g), standard error of the mean (SEM), minimum (Min), and maximum (Max.) values were determined for each food and ORAC component value. Mean values were weighted by the number of samples reported among the various studies used. The weighted mean was, in turn, used to calculate the standard error based on the total number of samples in each aggregated food. Standard error was not calculated if the number of samples reported was less than three. Minimum and maximum values are not reported when the number of samples equals one. Similarly, if an author reported analyzing multiple samples, but provided only a mean value with no statistical data, the number of samples was considered as one and standard error, minimum, and maximum values are not reported. If an author reported a mean and standard error, and no other source of data was available for that food item, the mean and standard error are reported, but the minimum and maximum values are blank.
Data Quality Evaluation The data were evaluated for quality using the USDAs Data Quality Evaluation System (DQES) developed by scientists at the NDL as part of the Nutrient Databank System (9). These procedures were based on criteria described earlier (8, 15) and modified for the first release of the flavonoid database in 2003 (10). The five categories of documentation which were evaluated included: sampling plan, sample handling, number of samples, analytical method, and analytical quality control. NDL modified the criteria for the sampling plan rating at the aggregation stage to accommodate data from international sources. For aggregated data which included data from countries other than the United States, the number of countries replaced the number of regions within a country. The analytical method developed by Prior et al. (17) was used as the reference method for evaluating analytical methods from both other published and unpublished sources. This method uses fluorescein as the fluorescent probe and assays hydrophilic as well as lipophilic antioxidants. Analytical data from literature based on methods that used phycoerythrin (-PE) as the probe were not used in this compilation as -PE may produce inconsistent results in some foods, is not photostable, and may involve nonspecific protein binding with polyphenols (16). The information presented in each reviewed paper was evaluated for each category. All the information necessary to evaluate the unpublished data was also obtained from the data providers. Those data could receive a rating ranging from 0 to 20 points per category. The ratings for each of the five categories were summed to yield a quality index (QI) with the maximum possible score of 100 points. A confidence code (CC) is derived from the QI and is an indicator of the relative quality of the data and the reliability of a given mean. The CC was assigned as indicated in Table 1. The CC appears next to each food and specific component in the ORAC data table. Table 1.Confidence Codes (CC) Derived from Quality Index (QI) QI Points 75-100 74-50 49-25 <25 CC A B C D
Estimation of Missing Values Some analytical studies reported only H-ORAC or Total-ORAC values. If that was the only data source for that particular food, values for other ORAC components were not imputed. Similarly, missing values were not imputed from other forms of the food (cooked, canned etc.) or other similar foods due to large variability in the ORAC values.
If only H-ORAC, was reported, that value was assumed for Total-ORAC, as the values for L-ORAC are, with the exception of a few foods, very low compared to the H-ORAC values. When data from more than one source for the same food were aggregated, the missing ORAC components were imputed by averaging the available values from other sources for that component. An imputed value was calculated only when two or more values were available for the particular component in the aggregate. Generally, imputing was necessary for the L-ORAC component and occasionally, for both H- and L-ORAC components when only Total-ORAC values were reported by a particular data source. If there were many missing values for L-ORAC for a particular food item, and only one value was available to impute a missing value, the imputing step was not performed. In these cases, the single available value for L-ORAC was relatively small compared to the level of the H-ORAC value, and therefore, is not reported. Where imputed values were used in the calculation of the summary statistics, an asterisk appears next to the appropriate parameter in the table. Format of the Database ORAC values are reported for hydrophilic-ORAC (H-ORAC), lipophilic-ORAC (LORAC), Total-ORAC, and total phenolics (TP). H-ORAC, L-ORAC, and total-ORAC are reported in mol of Trolox equivalents per 100 grams (molTE/100 g), while TP is reported in mg gallic acid equivalents per 100 grams (mgGAE/100 g). The mean value
(mg/100g), standard error of the mean (SEM), minimum (Min), and maximum (Max) values are reported for each food item and ORAC component value. The CC appears next to each food
and specific component in the ORAC data table. Standard error was not calculated if the number of samples reported was less than three. Minimum and maximum values were not reported when the number of samples equaled one. Other conditions where full statistical information is not provided are described above. Each food item was given a Nutrient Data Bank (NDB) number, the five digit numerical code used in the SR to identify each unique food entry if it matches a food in SR. As the data came from various sources both in the United States and other countries, there are a number of foods which are not included in the SR database. Temporary NDB numbers, currently beginning with either 97 or 99, were assigned to foods that are not included in SR. While efforts were made to assign the same temporary NDB Numbers to the same foods as in other Special Interest Databases, some numbers may have been used to encode different foods in other Special Interest Databases produced by the NDL, and therefore may not be unique. A reference number corresponding to a publication in the sources of data section of the documentation is included in the table for each food and component. The USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 contains ORAC values for 326 food items, arranged in alphabetical order within food groups and is presented as a PDF file. A user will need the Adobe Acrobat reader to view the report of the database.
For those users who can access the data in a database format, the ORAC database is also available as a Microsoft Access database (ORAC10_R2.mdb). This database follows the same structure as that used for the SR. This will allow the user to use the database on his/her own computer with other applications that can read/access Microsoft Access files. The files in the database are as follows: Food Description File (file name = ORAC_DES). This file (Table 2) contains the descriptions of the food items. For those items in the SR* additional information (e.g., common names, percentage, and description of refuse) can be obtained by linking this table to the corresponding table in SR. Links to the Food Group Description File by FdGrp_Cd Links to the ORAC Data File by NDB No.
Table 2.Food Description File Format Field Name Description NDB_No 5-Digit Nutrient Databank number that uniquely identifies a food item. Foods in the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 which do not have corresponding entries in SR* are assigned NDB Nos. starting with either 99 or 97. 4-digit code indicating food group to which the food item belongs. Description of the food item.
FDGrp_Cd Long_Desc
* For more information on SR, see the NDL Web site (http://www.ars.usda.gov/nutrientdata) or contact the Nutrient Data Laboratory, 10300 Baltimore Avenue, Bldg. 005, Rm. 107, BARC-WEST, Beltsville, MD 20705. Tel. No. 301-504-0630, e-mail: ndlinfo@ars.usda.gov. Primary key for the food description file. Food Group Description File (file name = FD_GROUP). This file (Table 3) contains a list of food groups used in the ORAC database and their descriptions. Links to the Food Description File by FdGrp_Cd
Table 3.Food Group Description File Format Field Name FdGrp_Cd* Description 4-digit code identifying a food group. Only the first 2 digits are currently assigned. In the future, the last 2 digits may be used. Codes may not be consecutive.
FdGrp_Desc Name of food group. * Primary key for the Food Group Description File.
ORAC Data File (file name = ORAC_DATA). This file (Table 4) contains the ORAC values and information about the values, including statistical information, confidence codes, and sources of data. Links to the Food Description File by NDB No. Links to the Nutrient Definition File by Nutr. No. Links to the Sources of Data File by DataSrc_ID through the Data Source Link File
Table 4.ORAC Data File Format Field Name Description NDB No.* Nutr_No* Nutr_Val 5-Digit Nutrient Databank number. Unique 3-digit identifier code for each component. The ORAC value, edible portion, per 100 g. H-ORAC, L-ORAC and total-ORAC are reported in mol of Trolox Equivalents (molTE/100 g); TP is reported in mg gallic acid equivalents (mgGAE/100 g). Number of data points used in calculating the value and SE. Standard error of the mean; null if could not be calculated. Minimum value from data points used. Maximum value from data points used. An I in this field indicates that the displayed summary statistics were computed using data containing imputed values. Confidence Code, designated as A, B, C, or D as determined through the DQES.
Num_Data_Pts Std_Error Min Max Stat_cmt CC
* Primary keys for ORAC Data File. Nutrient Definition File (file name = NUTR_DEF). This file provides (Table 5) the 3-digit nutrient number and the description of the component.
Links to the Nutrient Data File by Nutr_No.
Table 5.Nutrient Definition File Format Field Name Description Nutr_No* NutDesc Tagname Unique 3-digit identifier code. Name of the component. International Network of Food Data Systems (INFOODS) Tagnames (11). A unique abbreviation for a nutrient/food component developed by INFOODS to aid in the interchange of data
Units
Units of measure (e.g. mg).
* Primary key for Nutrient Definition File. Sources of Data Link File (file name = DATSRCLN). This file (Table 6) is used to link the Nutrient Data File with the Sources of Data File. It is needed to resolve the many-tomany relationship between the two files. Links to the Nutrient Data File by NDB No. and Nutr_No. Links to the Sources of Data File by DataSrc_ID
Table 6.Sources of Data Link File Format Field Name NDB_No* Nutr_No* Description 5-digit Nutrient Databank number. Unique 3-digit identifier code for a nutrient
DataSrc_ID* Unique ID identifying the reference/source * Primary keys for the Sources of Data Link File.
Sources of Data File (file name = DATA_SRC). This file (Table 7) provides a citation to the DataSrc_ID in the Sources of Data Link File. Links to ORAC Data File by NDB No. through the Sources of Data Link File
Table 7.Sources of Data File Format Field Name DataSrc_ID* Authors Title Year Journal Vol Start_Page End_Page Description Unique number identifying the reference/source. List of authors for a journal article or name of sponsoring organization for other documents. Title of article or name of document, such as a report from a company or trade association. Year article or document was published. Name of the journal in which the article was published. Volume number for journal articles, books, or reports. Starting page number of article/document. Ending page number of article/document.
* Primary key for the Sources of Data File.
Sources of data A complete list of the data sources from which the ORAC values in the database were obtained is provided and corresponds to the information provided in the Sources of Data file (Table 7). It is also referenced in the Reference No. column in the data tables. Published references list authors, title, and journal citation. Sources of unpublished data are also provided.
References Used in the Documentation 1. Ames, B. N., Gold, L. S. & Willett, W. C. 1995. The causes and prevention of cancer. Proc. Natl. Acad. Sci. USA. 92: 5258-5265. 2. Ames, B. N., Shigenaga, M. K. & Hagen, T. M. 1993. Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA. 90: 7915-7922. 3. Antolovich, M., Prenzler, P.D., Patsalides, E., McDonald, S., and Robards, K. 2002. Methods for testing antioxidant activity. Analyst. 127:183-198. 4. Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., and Cisneros-Zevallos, L. 2003. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J. Agric. Food Chem. 51:6657-6662. 5. Engelhart, M. J., Geerlings M., Ruitenberg, A., van Swieten, J. C., Hofman, A., Witteman, J. C. M., and Breteler, M. M. B. 2002. Dietary intake of antioxidants and risk of Alzheimer disease. JAMA, 287:3223-3229. 6. Frankel E. N. and Meyer, A. S. 2000. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80:1925-1941. 7. Haytowitz, D.B., Pehrsson, P.R., and Holden, J.M. 2008. The National Food and Nutrient Analysis Program: A Decade of Progress. . Food Comp. Anal. 21(Supp. 1):S94-S102. 8. Holden, J. M., Schubert, A., Wolf, W. R., Beecher, G. R. 1987. A system for evaluating the quality of published nutrient data: Selenium, a test case. Food Nutr. Bull. 9(suppl), 177-193. 9. Holden, J. M., Bhagwat, S. A., Patterson, K. Y. 2002. Development of a multinutrient data quality evaluation system. J. Food Comp. Anal. 15, 339-348. 10. Holden, J.M., Bhagwat, S.A., Beecher, G.R., Haytowitz, D.B., Gebhardt, S.E., Eldridge, A.L., Dwyer, J., and Peterson, J. 2005. Development of a database of critically evaluated flavonoids data: Application of USDAs data quality evaluation. J. Food Comp. Anal. 18:829-844. 11. INFOODS. 2008. Tagnames for Food Components. INFOODS website. http://www.fao.org/infoods/tagnames_en.stm. Accessed December 24, 2009. 12. Institute of Medicine of the Nation al Academies. 2000. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. National Academy Press. Washington, D.C.
Kaur, C. and Kapoor, H.C. 2001. Antioxidants in fruits and vegetablesthe millenniums health. Int. J. Food Sci. Technol. 36:703-725. 14. Lang, A. E. & Lozano, A. M. 1998. Parkinsons disease. First of two parts. New Eng. J. Med. 339: 111-114. 15. Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., Lanza, E. 1993. Carotenoid content of fruits and vegetables: an evaluation of analytic data. J. Am. Diet. Assoc. 93, 284-296. 16. Ou, B., Hampsch-Woodill, M., and Prior, R. L. 2001. Development and validation of an improved oxygen radical absorbance capacity using fluorescein as the fluorescent probe. J. Agric. Food Chem. 49: 4619-4626. 17. Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchocca, M., Howard, L., HampschWoodill, M., Huang, D., Ou, B., Jacob, R. 2003. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J. Agric. Food Chem. 51:32733279. 18. Prior, R.L., Wu, X., and Schaich, K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53:4290-4302. 19. U.S. Department of Agriculture, Agricultural Research Service. 1998. USDA-NCC Carotenoid Database for U.S. Foods - 1998. Nutrient Data Laboratory Web site: http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.html. Accessed April 22, 2010. 20. U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA-Iowa State University Database on the Isoflavone Content of Foods, Release 2.0 - 2008. Nutrient Data Laboratory Web site: http://www.ars.usda.gov/nutrientdata. Accessed April 22, 2010. 21. U.S. Department of Agriculture, Agricultural Research Service. 2007. USDA Database on the Flavonoid Content of Selected Foods, Release 2.1 - 2007. Nutrient Data Laboratory Web site: http://www.ars.usda.gov/nutrientdata. Accessed April 22, 2010. 22. U.S. Department of Agriculture, Agricultural Research Service. 2004. USDA Database on the Proanthocyanidin Content of Selected Foods - 2004. Nutrient Data Laboratory Web site: http://www.ars.usda.gov/nutrientdata. Accessed April 22, 2010. 23. U.S. Department of Agriculture, Agricultural Research Service. 2009. USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata. Accessed April 22, 2010. 24. Willcox, B. J., Curb, J. D., and Rodriguez, B. L. 2008. Antioxidants in cardiovascular health and disease: Key lessons from epidemiological studies. Am. J. Cardiol, 101[suppl.],75D-86D. 25. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., and Prior, R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the U.S. J. Agric. Food Chem. 52:4026-4037. 26. Young, I. S. & Woodside, J. V. 2001. Antioxidant in health and disease. J. Clin. Pathol. 54: 176-186.
13.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
10
NDB No.
Description
Parameter
Mean
SEM
Min
Max
QC
Reference No.
01 Dairy and Egg Products 01103 Milk, chocolate, fluid, commercial, reduced fat H-ORAC Total-ORAC TP 02 Spices and Herbs 02044 Basil, fresh H-ORAC Total-ORAC TP 02045 Dill weed, fresh H-ORAC Total-ORAC TP 99438 Marjoram, fresh H-ORAC Total-ORAC TP 99115 Oregano, fresh H-ORAC Total-ORAC TP 02064 Peppermint, fresh H-ORAC Total-ORAC TP 99116 Sage, fresh H-ORAC Total-ORAC TP 99456 Savory, fresh H-ORAC Total-ORAC TP 02003 Spices, basil, dried H-ORAC L-ORAC Total-ORAC TP 02006 Spices, cardamom H-ORAC Total-ORAC TP 02009 Spices, chili powder H-ORAC L-ORAC 4805 4805 264 4392 4392 243 27297 27297 964 13970 13970 491 13978 13978 690 32004 32004 901 9465 9465 227 56685 4378 61063 4489 2764 2764 167 21827 1808 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 1 4 4 4 1 1 127 127 8 225 225 14 202 202 11 1306 1306 47 545 545 21 550 550 30 1548 1548 41 436 436 10 2725 444 2280 54100 3114 58900 64439 4800 67553 C C C C C C C C C C C C C C C C C C C C C B B B B C C C B B 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 13, 36 13, 36 13, 36 36 16 16 16 36 36 1263 1263 58 2 2 2 1214 1214 50 1311 1311 67 B B B 36 36 36
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
11
NDB No.
Description
Parameter Total-ORAC TP
Mean 23636 1713 143264 3326 131420 4533 111490 178793 290283 16550 47600 3933 50372 849 24981 23523 48504 1075 6523 143 6665 42 9154 29887 39041 669 28759 498 29257 1844 12600 42625 69640 567 3858 431
N 1 1 6 6 12 8 9 9 9 2 10 6 10 5 1 1 1 1 1 1 1 1 10 10 10 2 1 1 1 1 4 4 10 7 6 6
SEM
Min
Max
QC B B
Reference No. 36 36 12, 13, 36 12, 13, 36 12, 13, 27, 36 12, 27, 36 12, 13, 36 12, 13, 36 12, 13, 36 12, 36 12, 13, 16 12, 13 12, 13, 16 16, 12 36 36 36 36 36 36 36 36 12, 13, 36 12, 13, 36 12, 13, 36 12, 36 36 36 36 36 12, 13 12, 13 12, 13, 27 12, 27 13, 36 13, 36
02010
Spices, cinnamon, ground
H-ORAC L-ORAC Total-ORAC TP
27024 171 13867 1903 7632 4820 3292 7397 4778 578 4688 3
102000 2500 105500 1482 99400 145300 285500 11319 21800 1100 22900 846
264083 3500 267536 15718 154300 186100 314446 21780 76800 4500 77831 860
B B B B B B B B B C B C B B B B B B B B
02011
Spices, cloves, ground
H-ORAC L-ORAC Total-ORAC TP
02014
Spices, cumin seed
H-ORAC L-ORAC Total-ORAC TP
02015
Spices, curry powder
H-ORAC L-ORAC Total-ORAC TP
02020
Spices, garlic powder
H-ORAC L-ORAC Total-ORAC TP
02021
Spices, ginger, ground
H-ORAC L-ORAC Total-ORAC TP
416 1419 1835
6200 20200 26400 317
9800 32100 41900 1020
B B B B B B B B
02024
Spices, mustard seed, yellow
H-ORAC L-ORAC Total-ORAC TP
02025
Spices, nutmeg, ground
H-ORAC L-ORAC Total-ORAC TP
211 1660 6859 310 366 71
12400 37900 39800 262 3500 84
13200 44200 118700 2380 5651 500
C C B B B B
02026
Spices, onion powder
H-ORAC L-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
12
NDB No.
Description
Parameter Total-ORAC TP
Mean 4289 861 165712 22582 175295 3789 13750 8182 21932 1643 68417 5253 73670 2244 10205 23323 34053 287 8400 11271 19671 1130 3200 37500 40700 406 75 481 20 112200 53080 165280 4980 98714 21214 119929
N 6 1 12 12 15 6 10 10 10 2 5 5 5 1 44 44 50 9 7 7 7 1 3 3 3 1 1 1 1 5 5 5 1 7 7 7
SEM 295 7981 975 7683 1307 567 911 454 1461 1286 175 248 361 289 92 406 840 1246 289 1039 1097
Min 4000 151400 15700 123300 548 12900 1823 17919 1420 67000 264 73500 9800 8813 25095 91 6000 6300 12300
Max 5735 250000 24600 265700 7450 18200 9600 22500 1866 74085 6500 74349 18700 23800 42400 820 8800 12100 20900
QC B B B B B B B B B B B B B B A A B B B B B C C C C B B B B
Reference No. 13, 36 36 12, 13, 36 12, 13, 36 12, 13, 27, 36 12, 36, 27 12, 13, 36 12, 13, 36 12, 13, 36 12, 36 13, 36 13, 36 13, 36 36 12, 13, 36 12, 13, 36 12, 13, 27, 36 12, 36, 27 12, 13 12, 13 12, 13 12 13 13 13 36 36 36 36 12, 13 12, 13 12, 13 12 12, 13 12, 13 12, 13
02027
Spices, oregano, dried
H-ORAC L-ORAC Total-ORAC TP
02028
Spices, paprika
H-ORAC L-ORAC Total-ORAC TP
02029
Spices, parsley, dried
H-ORAC L-ORAC Total-ORAC TP
02030
Spices, pepper, black
H-ORAC L-ORAC Total-ORAC TP
02031
Spices, pepper, red or cayenne
H-ORAC L-ORAC Total-ORAC TP
02032
Spices, pepper, white
H-ORAC L-ORAC Total-ORAC
02033
Spices, poppy seed
H-ORAC L-ORAC Total-ORAC TP
02036
Spices, rosemary, dried
H-ORAC L-ORAC Total-ORAC TP
1649 330 1319 10862 9443 20305
110600 51800 164000 88000 11900 99900
118600 53400 170400 163000 77100 240100
C C C C B B B
02038
Spices, sage, ground
H-ORAC L-ORAC Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
13
NDB No.
Description
Parameter TP
Mean 4520 86100 32300 118400 137720 19660 157380 4470 44776 82292 127068 2754 29300 93100 122400 15542 15542 643 27426 27426 1734 564 564 23 270 270 27 225 225 21 410 410 26
N 1 9 9 9 5 5 5 1 7 7 7 2 10 10 10 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4
SEM
Min
Max
QC C
Reference No. 12 13 13 13 12, 13 12, 13 12, 13 12 12, 13, 36 12, 13, 36 12, 13, 36 12, 36 13 13 13 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16 16
99591
Spices, szechuan pepper, dried
H-ORAC L-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP
4000 2167 5600 1732 3360 1629 4920 7976 11181 2403 11732 11606 603 603 30 1251 1251 70 26 26 1 12 12 1 12 12 1 20 20 1
86100 32300 118400 131000 16400 155800 39931 69400 109400 2117
86100 32300 118400 139400 32700 163700 73500 119346 183200 3390
B B B C C C C B B B B B B B C C C C C C C C C C C C C C C C C C
02042
Spices, thyme, dried
02043
Spices, turmeric, ground
H-ORAC L-ORAC Total-ORAC TP
99592
Spices, vanilla beans, dried
H-ORAC L-ORAC Total-ORAC H-ORAC Total-ORAC TP
99117
Tarragon, fresh
02049
Thyme, fresh
H-ORAC Total-ORAC TP
02048
Vinegar, Apple
H-ORAC Total-ORAC TP
99442
Vinegar, Apple and Honey
H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP
99443
Vinegar, Honey
02068
Vinegar, Red wine
H-ORAC Total-ORAC TP
03 - Babyfood 03165 Babyfood, fruit, apple H-ORAC 4822 1 B 36
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
14
NDB No.
Description and blueberry, junior
Parameter Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP
Mean 4822 563 4123 4123 612 2658 2658 590 6257 6257 916 2551 2551 673 414 414
N 1 1 1 1 1 1 1 1 1 1 1 1 1 1 3 3
SEM
Min
Max
QC B B B B B B B B B B B B B B C C
Reference No. 36 36 36 36 36 36 36 36 36 36 36 36 36 36 33 33
03116
Babyfood, fruit, applesauce, strained
97017
Babyfood, fruit, bananas
97019
Babyfood, fruit, peaches
H-ORAC Total-ORAC TP
03131
Babyfood, fruit, peaches, junior
H-ORAC Total-ORAC TP H-ORAC Total-ORAC
43408
Babyfood, juice, pear
04 Fats and Oils 04042 Oil, peanut, salad or cooking H-ORAC Total-ORAC TP 99423 Olive oil, extra-virgin H-ORAC Total-ORAC TP 99424 Olive oil, extra-virgin, w/basil, home prepared H-ORAC Total-ORAC TP 99426 Olive oil, extra-virgin, w/garlic and red hot peppers, home prepared Olive oil, extra-virgin, w/garlic, home prepared H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP 99427 Olive oil, extra-virgin, w/parsley, home prepared H-ORAC Total-ORAC TP
106 106 0 372 372 113 684 684 8 219 219 9 557 557 10 766 766 9
4 4 4 43 43 43 4 4 4 4 4 4 4 4 4 4 4 4
5 5 0 20 20 2 32 32 0 10 10 0 30 30 0 36 36 0 146 146 19 1150 1150 141
C C C B B B C C C C C C C C C C C C
16 16 16 16, 24 16, 24 16, 24 16 16 16 16 16 16 16 16 16 16 16 16
99425
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
15
NDB No.
Description
Parameter
Mean
SEM
Min
Max
QC
Reference No.
06 Soups, Sauces and Gravies 06164 Sauce, salsa, ready-toserve H-ORAC L-ORAC Total-ORAC TP 08 Breakfast Cereals 99450 Cereals ready-to-eat, granola, low-fat, with raisins H-ORAC L-ORAC Total-ORAC TP 99452 Cereals ready-to-eat, oat bran H-ORAC L-ORAC Total-ORAC TP 99453 Cereals ready-to-eat, oatmeal, toasted squares H-ORAC L-ORAC Total-ORAC TP 08049 Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain H-ORAC L-ORAC Total-ORAC TP 99454 Cereals ready-to-eat, toasted oatmeal H-ORAC L-ORAC Total-ORAC TP 08147 Cereals ready-to-eat, wheat, shredded, plain, sugar and salt free H-ORAC L-ORAC Total-ORAC TP 08122 Cereals, oats, instant, fortified, plain, dry H-ORAC L-ORAC Total-ORAC TP 97103
966 35 1001 245
1 1 1 1
B B B B
36 36 36 36
2168 126 2294 367 1971 212 2183 167 2013 130 2143 271 1422 95 1517 117 2086 89 2175 183 1222 81 1303 94 2026 282 2308 183 1402
1 1 1 1 2 2 2 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1769 117 1886 163 2173 306 2479 171
B B B B B B B B B B B B B B B B B B B B B B B B B B B B B
36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36
Cereals, oats, old
H-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
16
NDB No.
Description fashioned, uncooked
Parameter L-ORAC Total-ORAC TP
Mean 306 1708 163 1763 406 2169 183 2302 57 2359 842
N 1 1 1 1 1 1 1 1 1 1 1
SEM
Min
Max
QC B B B B B B B B B B B
Reference No. 36 36 36 36 36 36 36 36 36 36 36
99455
Cereals, oats, quick, uncooked
H-ORAC L-ORAC Total-ORAC TP
97097
Cereals, ready-to-eat, corn flakes
H-ORAC L-ORAC Total-ORAC TP
09 Fruit and Fruit Juices 99577 Acai, fruit pulp/skin, powder H-ORAC L-ORAC Total-ORAC TP 09016 Apple juice, canned or bottled, unsweetened, without added ascorbic acid Apples, dried to 40% moisture (purchsed in Italy) Apples, Fuji, raw, with skin H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP 97066 H-ORAC L-ORAC Total-ORAC TP 97067 Apples, Gala, raw, with skin H-ORAC L-ORAC Total-ORAC TP 97069 Apples, Golden Delicious, raw, with skin H-ORAC L-ORAC Total-ORAC TP 97068
99700 3000 102700 1390 414 414 38 6681 6681 324 2568 21 2589 210 2793 35 2828 262 2644 26 2670 248 2204
1 1 1 1 75 75 9 4 4 4 4 4 4 4 3 3 3 3 4 4 4 4 2 4 4 3 390 390 15 402 6 399 19 100 5 103 20 93 3 95 10 239 239 38 6681 6681 324 1661 10 1682 165 2639 29 2670 231 2486 18 2504 222 1942 592 592 38 6681 6681 324 3304 35 3314 237 2916 44 2959 287 2844 31 2872 262 2467
C C C C B B C C C C A A A A A A A A A A A A B
25 25 25 25 18, 26, 33 18, 26, 33 26 2 2 2 36 36 36 36 36 36 36 36 36 36 36 36 36
99416
Apples, Golden
H-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
17
NDB No.
Description Delicious, raw, without skin
Parameter L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP
Mean 5 2210 217 3859 39 3898 341 3016
N 2 2 2 4 4 4 4 29 29 29 26 4 4 4 4 2 2 2 2 4 4 4 4 1 1 1 4 4 4 8 8 8 5 11 11
SEM
Min 4 1946 210
Max 7 2473 224 4561 52 4613 396 4811 52 4852 396 3265 7 3272 251 3265 7 3272 251 4811 43 4852 394
QC B B B A A A A A A A A A A A A B B B B A A A A B B B
Reference No. 36 36 36 36 36 36 36 2, 11, 35, 36 2, 11, 35, 36 2, 11, 35, 36 2, 35, 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 2 2 2 2, 11, 36 2, 11, 36 2, 11, 36 2, 36 35, 36 35, 36
97070
Apples, Granny Smith, raw, with skin
271 6 276 22 159 2 159 13 314 1 315 11
3588 29 3619 316 1139 10 1171 156 1942 4 1946 210 2592 7 2599 214
09003
Apples, raw, with skin
H-ORAC L-ORAC TP
32 3049 250 2567 6 2573 225 2929 7 2936 232 4234 41 4275 347 1965 1965 217 3234 3234 248 1078
Total-ORAC 09004 Apples, raw, without skin H-ORAC L-ORAC Total-ORAC TP 97071 Apples, Red Delicious, raw, without skin H-ORAC L-ORAC Total-ORAC TP 97072 Apples, Red Delicious, raw. with skin H-ORAC L-ORAC Total-ORAC TP 09019 Applesauce, canned, unsweetened, without added ascorbic acid (includes USDA commodity) Apricots, dried to 40% moisture (purchased in Italy) Apricots, raw H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP 09021 H-ORAC L-ORAC TP 97080 Avocados, Hass, raw H-ORAC L-ORAC
236 1 236 22
3884 39 3927 301
99417
170 170 10 34 0 34 14 95 49
3234 3234 248 1027 32 1059 65 681 310
3234 3234 248 1309 32 1341 133 1768 830
C C C B B B B A A
32 1110 79 1371
Total-ORAC
552
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
18
NDB No.
Description
Parameter Total-ORAC TP
Mean 1922 142 260 260 14 730
N 11 11 3 3 3 10 10 10 7 13 13 13 13 47 47 47 46 3 3 3 10 10 10 7 1 1 1 1 6 6 6 6 9 9 9 6
SEM 129 18 29 29 0 33 3 32 35 244 5 245 56 194 1 194 17 624 624 6 331 2 331 34
Min 991 24 260 260 14 565 53 631 55 4622 63 4686 292 2710 15 2746 129 9621 9621 429 2026 7 2043 151
Max 2433 208 260 260 14 924 85 976 295 7507 133 7610 1011 9209 67 9245 685 9621 9621 429 5945 32 5962 388
QC A A B B B A A A A A A B B A A A B C C C A A A A C C C C
Reference No. 35, 36 35, 36 21 21 21 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 5, 35, 36 5, 35, 36 5, 35, 36 5, 35, 36
99579
Banana, Nam-wa variety
H-ORAC Total-ORAC TP H-ORAC L-ORAC TP
09040
Bananas, raw
66 795 155 5802 103 5905 477 4633 36 4669 311 9621 9621 429 3730
Total-ORAC 09042 Blackberries, raw H-ORAC L-ORAC TP 09050 Blueberries, raw H-ORAC L-ORAC TP 97085 Blueberries, wild, raw H-ORAC Total-ORAC TP 09070 Cherries, sweet, raw H-ORAC L-ORAC TP 99012 Chokeberry, raw H-ORAC L-ORAC Total-ORAC TP 09078 Cranberries, raw H-ORAC L-ORAC Total-ORAC TP 43382 Cranberry juice, unsweetened H-ORAC Total-ORAC TP 09083 Currants, european H-ORAC
Total-ORAC
5, 32, 35, 36, 37 5, 32, 35, 36, 37 5, 32, 35, 36, 37 5, 35, 36, 32 35 35 35 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 37 37 37 37 35, 36 35, 36 35, 36 35, 36 26 26 26 37
Total-ORAC
17 3747 259 15820 242 16062 2010 8888 202 9090 503 1452 1452 159 7880
Total-ORAC
200 10 199 86 103 103 6 975
8394 161 8596 287 852 852 159 4900
9519 229 9679 725 2014 2014 159 10060
A A A A B B B B
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
19
NDB No.
Description black, raw
Parameter L-ORAC Total-ORAC TP
Mean 81 7957 1202 3260 127 3387 540 3863 32 3895 661 2360 27 2387 572 14500 197 14697 1950 3200 183 3383 960 3173 117 3290 3302 30 3332 517 1238 1238 336 1640 1640
N 6 6 6 1 1 1 1 7 7 7 7 2 2 2 2 1 1 1 1 7 7 7 7 1 1 1 6 6 6 6 1 1 1 3 3
SEM 8 971 94
Min 68 5010 840
Max 115 10144 1410
QC B B B C C C C
Reference No. 37 37 37 37 37 37 37 36 36 36 36 36 36 36 36 37 37 37 37 36 36 36 36 4 4 4 37 37 37 37 36 36 36 35 35
99044
Currants, red, raw
H-ORAC L-ORAC Total-ORAC TP
09087
Dates, deglet noor
H-ORAC L-ORAC Total-ORAC TP
131 6 130 45
3579 16 3609 436 2044 21 2065 551
4514 59 4536 797 2676 34 2709 594
A A A A B B B B C C C C
09421
Dates, medjool
H-ORAC L-ORAC Total-ORAC TP
09088
Elderberries, raw
H-ORAC L-ORAC Total-ORAC TP
09089
Figs, raw
H-ORAC L-ORAC Total-ORAC TP
207 15 201 45
2167 114 2380 781
3667 213 3868 1104
A A A A C C C
99583
Goji berry (wolfberry), raw
H-ORAC L-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP
09107
Gooseberries, raw
362 6 358 47
2040 15 2075 340
4130 45 4145 630
B B B B B B B
09128
Grapefruit juice, white, raw
H-ORAC Total-ORAC TP H-ORAC Total-ORAC
09111
Grapefruit, raw, pink and red and white, all
173 173
1640 1640
1640 1640
C C
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
20
NDB No.
Description areas
Parameter TP H-ORAC L-ORAC Total-ORAC TP
Mean 71 1512 35 1548 214 1746 1746 1837 1837 170 1018 1018 145 1990 247 2550 345 1422 1422 136 1767 1767 10460 10460 2370 2370 197 2359 2359 215 2389 2389 243 865 865 232
N 3 8 8 8 8 3 3 7 7 7 15 15 4 3 3 1 1 9 9 9 9 9 20 20 9 9 9 16 16 9 36 36 9 5 5 4
SEM 1 127 4 125 13 55 55 248 248 4 33 33 6 106 48
Min 71 1121 19 1164 167 1746 1746 985 985 161 719 719 131 1820 170
Max 71 2030 53 2066 268 1746 1746 2605 2605 195 1303 1303 156 2100 301
QC C A A A A C C A A A A A A C C C C
Reference No. 35 36 36 36 36 11 11 35, 36 35, 36 35, 36 11, 20, 36 11, 20, 36 36 28 28 28 28 21 21 21 26 26 10 10 26 26 26 18, 26, 33 18, 26, 33 26 18, 26, 33 18, 26, 33 26 33 33 33
09112
Grapefruit, raw, pink and red, all areas
99048 97074
Grapes, black Grapes, red, raw
H-ORAC Total-ORAC H-ORAC Total-ORAC TP
99047
Grapes, white or green, raw
H-ORAC Total-ORAC TP Total-ORAC TP Total-ORAC TP H-ORAC Total-ORAC TP
99428 99429 09139
Guava, red-fleshed Guava, white-fleshed Guavas, common, raw
64 64 2 58 58 123 123 92 92 3 83 83 12 24 24 0 143 143 40
1200 1200 128 1555 1555 9130 9130 2070 2070 197 1358 1358 215 1873 1873 243 865 865 232
1840 1840 148 2145 2145 11860 11860 2970 2970 197 3063 3063 215 2856 2856 243 865 865 232
B B B B B B B B B B B B B B B B B B C
99578 99581 99580
Juice, acai blends Juice, black raspberry Juice, black cherry
H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC TP
99430
Juice, Blueberry
H-ORAC Total-ORAC TP
99431
Juice, Concord grape
H-ORAC Total-ORAC TP
99432 99433
Juice, cranberrry, 100% - cranberry blend, red Juice, cranberry, white
H-ORAC Total-ORAC H-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
21
NDB No.
Description
Parameter Total-ORAC
Mean 232 1480 1480 1788 1788 1002 1002 793 793 838 24 862 211 1159 51 1210 366 1225 1225 175 1346 1346 51 823 823 117 82 82 12 3695 3695 269 2611 2611 94
N 4 5 5 5 5 5 5 78 78 14 14 14 11 1 1 1 1 1 1 1 6 6 3 4 4 4 4 4 4 6 6 6 6 6 6
SEM 40 30 30 54 54 38 38 8 8 63 2 63 23
Min 232 1480 1480 1788 1788 1002 1002 318 318 360 10 384 60
Max 232 1480 1480 1788 1788 1002 1002 1161 1161 1263 40 1303 291
QC C B B B B B B B B A A A A B B B B B B B
Reference No. 33 18 18 18 18 18 18 18, 33 18, 33 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 36 36 36 36 36 36 36 11, 35 11, 35 35 36 36 36 36 36 36 21 21 21 21 21 21
99434
Juice, Cranberry/Concord grape Juice, red grape Juice, strawberry Juice, white grape Kiwi fruit, (chinese gooseberries), fresh, raw
H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC L-ORAC TP
99436 99437 99050 09148
Total-ORAC 97079 Kiwi, gold, raw H-ORAC L-ORAC Total-ORAC TP 09152 Lemon juice, raw H-ORAC Total-ORAC TP 09150 Lemons, raw, without peel H-ORAC Total-ORAC TP 09160 Lime juice, raw H-ORAC Total-ORAC TP 09159 Limes, raw H-ORAC Total-ORAC TP 99584 Makiang, raw H-ORAC Total-ORAC TP 99585 Maloud, raw H-ORAC Total-ORAC TP
142 142 0 24 24 9 2 2 1 1 1 0 3 3 0
843 843 51 823 823 117 80 80 10 3690 3690 269 2600 2600 93
1848 1848 51 823 823 117 86 86 15 3700 3700 270 2622 2622 94
C C C B B B A A A B B B B B B
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
22
NDB No. 09176
Description Mangos, raw
Parameter H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP
Mean 1300 1300 101 2510 2510 85 306
N 10 10 10 3 3 3 13 13 13 10 11 11 11 11 14 14 14 11 1 1 9 9 9 53 53 6 6 3 8 8 8 8 3 3 3 2
SEM 115 115 19 462 462 3 16 1 15 14 25 1 25 11 86 4 87 8
Min 740 740 63 2510 2510 85 228 5 250 16 111 5 119 16 406 9 460 66
Max 2100 2100 266 2510 2510 85 392 23 398 144 370 20 381 130 1586 59 1615 163
QC B B B B B B A A A A A A A A A A A A C C
Reference No. 21, 35, 36 21, 35, 36 21, 35, 36 21 21 21 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 35, 36 35, 36 35, 36 35, 36 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 3 3 26 26 26 18, 33 18, 33 11, 35 11, 35 35 36 36 36 36 21 21 21 36
99586
Mangosteen, raw
09181
Melons, cantaloupe, raw
H-ORAC L-ORAC TP
13 319 92 242
Total-ORAC 09184 Melons, honeydew, raw H-ORAC L-ORAC TP 09191 Nectarines, raw H-ORAC L-ORAC TP 99590 09207 Noni fruit, raw Orange juice, canned, unsweetened Total-ORAC TP H-ORAC Total-ORAC TP 09206 09200 Orange juice, raw Oranges, raw, all commercial varieties H-ORAC Total-ORAC H-ORAC Total-ORAC TP 09202 Oranges, raw, navels H-ORAC L-ORAC Total-ORAC TP 09226 Papayas, raw H-ORAC Total-ORAC TP 09370 Peaches, canned, H-ORAC
11 253 56 889 29 919 96 800 51 703 703 67 726 726 2103 2103 57 1785 34 1819 337 300 300 54 436
Total-ORAC
Total-ORAC
27 27 3 6 6 222 222 0 143 6 144 15 29 29 2
580 580 67 695 695 1318 1318 57 1285 17 1346 258 300 300 54 397
875 875 67 1027 1027 2887 2887 57 2393 61 2445 380 300 300 54 476
B B B B B C C C A A A A B B B B
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
23
NDB No.
Description heavy syrup, drained
Parameter Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC TP
Mean 436 73 4222 4222 283 1872 50 1922 133 704 704 9496 9496 679 2145
N 2 2 4 4 4 15 15 15 15 1 1 4 4 4 14 14 14 14 4 4 4 4 1 1 1 1 1 1 10 10 10 10 2 2 2
SEM
Min 397 70
Max 476 75 4222 4222 283 2417 60 2472 209
QC B B C C C A A A A C C
Reference No. 36 36 2 2 2 2, 35, 36 2, 35, 36 2, 35, 36 2, 35, 36 33 33 2 2 2 2, 35, 36 2, 35, 36 2, 35, 36 2, 35, 36 36 36 36 36 33 33 36 36 36 36 35, 36 35, 36 35, 36 35, 36 36 36 36
99418
Peaches, dried to 40% moisture (purchased in Italy) Peaches, raw
230 230 10 93 1 93 9
4222 4222 283 1139 43 1183 73
09236
Total-ORAC 97016 99421 Pear juice, all varieties Pears, dried to 40% moisture (purchased in Italy) Pears, green cultivars, with peel, raw H-ORAC Total-ORAC H-ORAC Total-ORAC TP 97075 H-ORAC L-ORAC TP 97076 Pears, red anjou, raw H-ORAC L-ORAC Total-ORAC TP 09273 Pineapple juice, canned, unsweetened, without added ascorbic acid Pineapple, raw, all varieties H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP 09430 Pineapple, raw, extra sweet variety H-ORAC L-ORAC TP 09429 Pineapple, raw, traditional varieties H-ORAC L-ORAC Total-ORAC
420 420 25 102 3 101 11 196 2 195 19
9496 9496 679 1590 37 1643 95 1454 31 1489 172
9496 9496 679 2941 77 2997 244 2208 38 2243 250
C C C A A A A A A A A C C B B B B
56 2201 178 1711 35 1746 214 568 568 373 12 385 81 916
Total-ORAC
09266
50 4 53 17
564 7 571 78 421 32 472
1055 56 1082 252 619 51 652
A A A A B B B
27 943 165 520 42 562
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
24
NDB No.
Description
Parameter TP
Mean 122 7546 35 7581 478 7880 179 8059 938 6083 17 6100 332 2681 2681 356 4479 4479 338 2036 2036 10450 10450 3371 35 3406 1065 4188 4188 372 19220 19220 4927 138 5065
N 2 3 3 3 3 12 12 12 12 11 11 11 11 13 13 3 3 3 3 6 6 8 8 16 16 16 8 4 4 4 5 5 9 9 9
SEM
Min 122
Max 123 8035 46 8065 479 10432 258 10563 1392 9233 31 9240 573 4444 4444 356
QC B B B B B A A A A A A A A B B B C C
Reference No. 36 36 36 36 36 2, 36 2, 36 2, 36 2, 36 35, 36 35, 36 35, 36 35, 36 22, 26, 33 22, 26, 33 26 35 35 35 18, 33 18, 33 20 20 20, 36 20, 36 20, 36 36 2 2 2 10 10 35, 36 35, 36 35, 36
97077
Plums, black diamond, with peel, raw
H-ORAC L-ORAC Total-ORAC TP
599 7 592 0 431 13 431 89 525 3 525 32 193 193 11 218 218 8 94 94 308 308 118 2 117 60 230 230 15 416 416 209 18 205
6568 30 6614 477 5796 114 5931 424 3472 7 3486 232 2341 2341 356
09291
Plums, dried (prunes), uncooked
H-ORAC L-ORAC Total-ORAC TP
09279
Plums, raw
H-ORAC L-ORAC Total-ORAC TP
09442
Pomegranate juice, bottled
H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP
09286
Pomegranates, raw
338 1944 1944
338 2496 2496
C B B B B
09294 09297 09298
Prune juice, canned Raisins, golden seedless Raisins, seedless
H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC L-ORAC TP
2310 16 2362 844
4038 52 4064 1312
A A A A C C C B B
Total-ORAC 99419 Raisins, white, dried to 40% moisture (purchased in Italy) Raspberries, black Raspberries, raw H-ORAC Total-ORAC TP 99411 09302 H-ORAC Total-ORAC H-ORAC L-ORAC
3748 51 3955
5792 207 5879
A A A
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
25
NDB No.
Description
Parameter TP
Mean 414 96150 383 4266
N 9 6 6 14 14 14 11 4 4 4 4 6 6 6 6
SEM 42 3493 36 398 5 398 25 199 1 200 19 7 2 9 6
Min 239 83800 257 2118 8 2154 235 1298 6 1305 143 99 14 112 39
Max 617 108500 509 8348 69 8384 476 2092 9 2100 213 145 25 166 74
QC A C C A A A A A A A A A A A A
Reference No. 35, 36 27 27 11, 35, 36 11, 35, 36 11, 35, 36 35, 36 36 36 36 36 36 36 36 36
99593 09316
Rosehip Strawberries, raw
Total-ORAC TP H-ORAC L-ORAC TP
36 4302 332 1620 7 1627 192 123 19 142 59
Total-ORAC 09218 Tangerines, (mandarin oranges), raw H-ORAC L-ORAC Total-ORAC TP 09326 Watermelon, raw H-ORAC L-ORAC Total-ORAC TP 11 Vegetables and Vegetable Products 11001 Alfalfa seeds, sprouted, raw H-ORAC Total-ORAC TP 11007 Artichokes, (globe or french), raw H-ORAC Total-ORAC TP 99362 Artichokes, Ocean Mist, boiled H-ORAC L-ORAC Total-ORAC TP 99363 Artichokes, Ocean Mist, Microwaved H-ORAC L-ORAC Total-ORAC TP 11959 Arugula (rocket), raw H-ORAC Total-ORAC TP 11012 Asparagus, cooked, boiled, drained H-ORAC Total-ORAC
1510 1510 53 6552 6552 373 9221 195 9416 703 9332 70 9402 881 1904 1904 125 1644 1644
4 4 4 4 4 4 1 1 1 1 1 1 1 1 12 12 12 4 4
100 100 2 325 325 16
C C C C C C B B B B B B B B
2 2 2 16 16 16 36 36 36 36 36 36 36 36 2, 16 2, 16 2, 16 36 36
99 99 6 178 178
1012 1012 69 1250 1250
2373 2373 154 1992 1992
C C C A A
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
26
NDB No.
Description
Parameter TP
Mean 159 2150
N 4 8 8 8 8 3 3 1 1 1 1 1 1 1 1 55 55 55 1 8 8 8 30 30 30 5 5 5 5 5 2 2 2 2 10 10
SEM 9 281 5 282 12 39 39
Min 141 1288 81 1390 72 296 296
Max 177 3336 123 3460 156 296 296
QC A A A A A C C B B B B B B B B
Reference No. 36 16, 36 16, 36 16, 36 16, 36 11 11 36 36 36 36 36 36 36 36 11, 17, 36 11, 17, 36 11, 17, 36 36 2, 16 2, 16 2, 16 16, 17, 36 16, 17, 36 16, 17, 36 16, 36 36 36 36 36 36 36 36 36 16, 23, 36 16, 23, 36
11011
Asparagus, raw
H-ORAC L-ORAC TP
102 2252 106 296 296 215 27 243 96 206 84 290 61 745
Total-ORAC 99587 11033 Asparagus, white, raw Beans, lima, immature seeds, canned, regular pack, solids and liquids H-ORAC Total-ORAC H-ORAC L-ORAC Total-ORAC TP 11054 Beans, snap, green variety, canned, regular pack, solids and liquids H-ORAC L-ORAC Total-ORAC TP 11052 Beans, snap, green, raw H-ORAC L-ORAC TP 11086 Beet greens, raw H-ORAC Total-ORAC TP 11080 Beets, raw H-ORAC L-ORAC TP 11097 Broccoli raab, cooked H-ORAC L-ORAC TP 11096 Broccoli raab, raw H-ORAC L-ORAC Total-ORAC TP 11091 Broccoli, boiled H-ORAC L-ORAC
11 0 11 157 157 1 74 0 74 14 118 2 120 71
213 55 267 1168 1168 50 1428 9 1437 174 1201 58 1259 158 2202 273 2477 310
769 55 824 2724 2724 60 3632 9 3641 244 1722 71 1793 521 3416 275 3689 423 3529 41
B A B B C C C B A B B A A A A B B B B A A
55 799 92 1946 1946 55 1767 9 1776 188 1526 65 1590 291 2809 274 3083 366 2128 32
Total-ORAC
Total-ORAC
Total-ORAC
310 1
841 26
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
27
NDB No.
Description
Parameter Total-ORAC TP
Mean 2160 213 496 496 68 1351
N 10 10 4 4 4 142 142 142 9 4 4 4 4 4 4 115 115 115 4 4 4 4 7 7 7 7 4 4 4 7 7 7 7 8 8 8
SEM 310 43 45 45 3 7 1 8 30 91 91 5 42 42 3 16 0 16 17 346 346 33 173 4 176 14 11 11 46 60 9 59 6 23 2 24
Min 882 124 496 496 68 512 53 564 152 1773 1773 123 856 856 59 477 15 498 171 2362 2362 274 1948 10 1959 177
Max 3561 567 496 496 68 1700 205 1844 406 1773 1773 123 856 856 59 1756 28 1784 242 3793 3793 402 3100 41 3120 279
QC A A C C C A A A A C C C C C C A A A A A A A A A A A C C C
Reference No. 16, 23, 36 16, 23, 36 2 2 2 11, 17, 23, 36 11, 17, 23, 36 11, 17, 23, 36 23, 36 16 16 16 16 16 16 17, 36 17, 36 17, 36 36 36 36 36 30, 36 30, 36 30, 36 30, 36 16 16 16 36 36 36 36 2, 36 2, 36 2, 36
11094
Broccoli, frozen, spears, unprepared
H-ORAC Total-ORAC TP H-ORAC L-ORAC TP
11090
Broccoli, raw
159 1510 316 1773 1773 123 856 856 59 508 21 529 202 3145 3145 321 2476
Total-ORAC 99447 Cabbage, black, cooked H-ORAC Total-ORAC TP 11110 Cabbage, boiled H-ORAC Total-ORAC 11109 Cabbage, raw TP H-ORAC L-ORAC Total-ORAC TP 11113 Cabbage, red, boiled H-ORAC Total-ORAC TP 11112 Cabbage, red, raw H-ORAC L-ORAC TP 11115 Cabbage, savoy, boiled H-ORAC Total-ORAC TP 11960 Carrots, baby, raw H-ORAC L-ORAC Total-ORAC TP 11125 Carrots, boiled H-ORAC L-ORAC
20 2496 231 2050 2050 119 355 81 436 45 310 18 326
Total-ORAC
202 45 299 31 263 11 281
662 104 742 70 442 29 471
A A A A A A A
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
28
NDB No.
Description
Parameter TP
Mean 88 649
N 8 82 83 82 20 1 1 1 1 8 8 2 2 3 3 5 4 2 2 2 2 65 65 65 8 15 15 15 12 4 4 4 4 4 4 1
SEM 23 16 1 16 3
Min 20 107 5 154 16
Max 193 1405 80 1462 68
QC A B A B A B B B B
Reference No. 2, 36
11124
Carrots, raw
H-ORAC L-ORAC TP
2, 11, 16, 17, 36 2, 11, 16, 17, 36 2, 11, 16, 17, 36 2, 16, 36 36 36 36 36 2, 31 2, 31 29 29 31 31 29, 31 29, 31 31 31 29, 31 29, 31 16, 17, 29, 31, 36 16, 17, 29, 31, 36 16, 17, 29, 31, 36 16, 29, 31, 36 11, 16, 36 11, 16, 36 11, 16, 36 16, 36 16 16 16 16 16 16 36
47 697 35 535 43 578 249 739 57 620 55 1387 65 136 70 2210 122 2084 134 833 37 870 93 512
Total-ORAC 11935 Catsup H-ORAC L-ORAC Total-ORAC TP 11136 11137 11967 11965 99589 99588 11135 Cauliflower, boiled Cauliflower, frozen, unprepared Cauliflower, green, cooked Cauliflower, green, raw Cauliflower, purple, cooked Cauliflower, purple, raw Cauliflower, raw Total-ORAC TP Total-ORAC TP Total-ORAC TP Total-ORAC TP Total-ORAC TP Total-ORAC TP H-ORAC L-ORAC TP 11143 Celery, raw H-ORAC L-ORAC TP 11156 Chives, raw H-ORAC Total-ORAC TP 11165 Coriander (cilantro) leaves, raw H-ORAC Total-ORAC TP 11170 Corn, sweet, yellow, H-ORAC
103 3
420 39 440 54
1190 65 800 56 2010 75 2030 74 2950 149 2570 146 1113 1150 274 837 49 878 86 2094 2094 85 5141 5141 151
B B C C C C C C C C C C B B B B A A A A C C C C C C B
397 6 228 3
920 59 777 65 1470 94 1597 122
6 6 27 42 1 43 7 98 98 4 266 266 7
610 647 63 261 29 289 15 2094 2094 85 5141 5141 151
Total-ORAC
40 552 42 2094 2094 85 5141 5141 151 361
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
29
NDB No.
Description canned, brine pack, regular pack, solids and liquids
Parameter L-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP
Mean 52 413 169 447 75 522 174 593 135 728 211 126 14 140 22 203
N 1 1 1 1 1 1 1 1 1 1 1 4 4 4 4 15 15 15 12 4 4 4 17 17 17 8 8 8 12 5 12 4 4 4 4 7
SEM
Min
Max
QC B B B B B B B B B B B
Reference No. 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 11, 16, 36 11, 16, 36 11, 16, 36 16, 36 2 2 2 2, 16, 36 2, 16, 36 2, 16, 36 16 16 16 11, 16, 13 13 11, 16, 13 16 16 16 16 11, 16
11178
Corn, sweet, yellow, frozen, kernels cut off cob, unprepared
11167
Corn, sweet, yellow, raw
H-ORAC L-ORAC Total-ORAC TP
11206
Cucumber, peeled, raw
H-ORAC L-ORAC Total-ORAC TP
19 5 23 2 17 0 17 2 13 13 1 116 116 12 11 11 1 450 89 475 4 530 530 10 22
94 6 102 18 89 24 113 20 245 245 21 344 344 29 252 252 21 1370 400 1370
171 24 195 25 344 31 372 37 245 245 21 2509 2509 252 361 361 31 8200 400 8600
A A A A A A A A C C C B B B C C C B C B C C C C
11205
Cucumber, with peel, raw
H-ORAC L-ORAC TP H-ORAC Total-ORAC TP
28 232 29 245 245 21 932 932 63 307 307 26 5541 400 5708 92 14840 14840 227 569
Total-ORAC 11210 Eggplant, boiled
11209
Eggplant, raw
H-ORAC Total-ORAC TP
11957
Fennel, bulb, raw
H-ORAC Total-ORAC TP
11215
Garlic, raw
H-ORAC L-ORAC Total-ORAC TP
11216
Ginger root, raw
H-ORAC Total-ORAC TP
11246
Leeks, (bulb and lower
H-ORAC
490
675
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
30
NDB No.
Description leaf-portion), raw
Parameter Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP
Mean 569 47 5997 5997 490 1321 103 1423 100 855
N 7 4 4 4 4 8 8 8 8 12 12 12 12 20 20 20 20 7 7 7 7 12 12 12 12 3 3 3 3 3 3 3 3 3 3 3
SEM 22 2
Min 490
Max 675
QC B C C C
Reference No. 11, 16 16 16 16 16 36 36 36 36 16, 36 16, 36 16, 36 16, 36 16, 36 16, 36 16, 36 16, 36 36 36 36 36 16, 36 16, 36 16, 36 16, 36 7 7 7 7 7 7 7 7 7 7 7
99112
Lemon balm, leaves, raw
20 407 20 426 22 71 14 71 7 74 4 77 9 120 4 118 11 229 5 229 8 26 0 26 5 50 3 50 2 15 6 15 332 46 382 24 382 87 570 48 802 111 914 50 87 20 137 21 1019 98 1161 74 3633 211 3845 203 1244 282 1428 123 2127 183 2268 190 758 50 784 97 3323 168 3461 175
C A A A A A A A A A A A A A A A A A A A A C C C C C C C C C C C
11250
Lettuce, butterhead (includes boston and bibb types), raw
11251
Lettuce, cos or romaine, raw
H-ORAC L-ORAC TP
162 1017 73 1391
Total-ORAC 11253 Lettuce, green leaf, raw H-ORAC L-ORAC TP 11252 Lettuce, iceberg (includes crisphead types), raw H-ORAC L-ORAC Total-ORAC 11257 Lettuce, red leaf, raw TP H-ORAC L-ORAC Total-ORAC TP 11987 Mushroom, oyster, raw H-ORAC L-ORAC Total-ORAC TP 11266 Mushrooms, brown, Italian, or Crimini, raw H-ORAC L-ORAC Total-ORAC TP 11993 Mushrooms, maitake, raw H-ORAC L-ORAC Total-ORAC
141 1532 90 406 33 438 50 2287 138 2426 111 596 68 664 51 900 51 951 89 572 96 669
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
31
NDB No.
Description
Parameter TP
Mean 71 919 49 968 75 668 84 752 52 640 51 691 64 900
N 3 3 3 3 3 3 3 3 3 3 3 3 3 7 7 7 4 4 4 4 8 8 8 8 37 37 4 4 4 4 4 4 4 1 1 1
SEM 1 40 0 40 2 31 0 31 2 8 0 8 2 97 1 97 3 69 69 2 28 3 30 7 15 15 1 99 99 27 66 66 3
Min
Max
QC C C C C C C C C C C C C C
Reference No. 7 7 7 7 7 7 7 7 7 7 7 7 7 11, 36 11, 36 11, 36 36 16 16 16 36 36 36 36 16, 17 16, 17 16 36 36 36 16 16 16 36 36 36
11265
Mushrooms, portabella, raw
H-ORAC L-ORAC Total-ORAC TP
11268
Mushrooms, shiitake, dried
H-ORAC L-ORAC Total-ORAC TP
11260
Mushrooms, white, raw
H-ORAC L-ORAC Total-ORAC TP
11282
Onions, raw
H-ORAC L-ORAC TP
739 9 751 17
1442 16 1457 27
A A A A C C
12 913 23 1521 1521 48 594 21 614 74 863 863 27 1220 1220 150 1301 1301 77 505 95 600
Total-ORAC 99055 Onions, red, raw H-ORAC Total-ORAC TP 11294 Onions, sweet, raw H-ORAC L-ORAC Total-ORAC TP 99056 Onions, white, raw H-ORAC Total-ORAC TP 11286 Onions, yellow, sauteed H-ORAC Total-ORAC TP 11297 Parsley, raw H-ORAC Total-ORAC TP 11312 Peas, green, frozen, unprepared H-ORAC L-ORAC Total-ORAC
48 491 5 509 52 342 342 27 996 996 98
48 695 33 727 99 926 926 27 1394 1394 211
C A A A A B B C A A A C C C B B B
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
32
NDB No.
Description
Parameter TP
Mean 187 921
N 1 61 61 61 8 4 4 4 1 1 1 1 29 29 29 8 4 4 4 4 4 4 8 8 8 5 8 8 8 8 4 4 4 4 8 8
SEM
Min
Max
QC B
Reference No. 36 11, 16, 17, 36 11, 16, 17, 36 11, 16, 17, 36 16, 36 36 36 36 36 36 36 36 11, 16, 17, 36 11, 16, 17, 36 11, 16, 17, 36 16, 36 36 36 36 2 2 2 11, 16, 36 11, 16, 36 11, 16, 36 16, 36 36 36 36 36 36 36 36 36 36 36
11333
Peppers, sweet, green, raw
H-ORAC L-ORAC TP
13 0 13 36 95 95 63
384 11 401 50 419 419 328
1059 17 1072 312 755 755 570
A A A A A A A B B B B
14 935 160 615 615 437 908 76 984 543 797
Total-ORAC 11339 Peppers, sweet, green, sauteed H-ORAC Total-ORAC TP 99451 Peppers, sweet, orange, raw H-ORAC L-ORAC Total-ORAC TP 11821 Peppers, sweet, red, raw H-ORAC L-ORAC TP 11921 Peppers, sweet, red, sauteed H-ORAC Total-ORAC TP 99440 Peppers, sweet, yellow, grilled H-ORAC Total-ORAC TP 11951 Peppers, sweet, yellow, raw H-ORAC L-ORAC
11 1 12 57 103 103 21 41 41 5 7 7 90 68 3 70 22 78 1 77 17 126 4
748 12 760 86 700 700 533
1094 35 1129 532 1106 1106 599
A A A A A A A C C C
24 821 255 847 847 564 694 694 164 974 69 1043 216 1304 22 1326 179 1060 38 1098 138 1652 28
Total-ORAC
950 1019 128 1160 12 1182 110 948 37 987 118 1280 16
1011 1080 566 1666 35 1701 260 1255 40 1292 181 2417 42
B B B B A A A A A A A A A A
Total-ORAC TP 11358 Potatoes, red, flesh and skin, baked H-ORAC L-ORAC Total-ORAC TP 11355 Potatoes, red, flesh and skin, raw H-ORAC L-ORAC Total-ORAC TP 11356 Potatoes, Russet, flesh and skin, baked H-ORAC L-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
33
NDB No.
Description
Parameter Total-ORAC TP
Mean 1680 176 1272 51 1322 122 1098 40 1138 136 1010 49 1058 163 414 69 483 157 2184 2184 100 1724
N 8 8 4 4 4 4 7 7 7 7 3 3 3 3 1 1 1 1 4 4 4 15 15 15 15 4 4 4 4 4 4 144 144 53 4 4
SEM 127 6 132 8 138 13 111 11 104 24 150 9 158 12
Min 1317 159 1015 31 1046 91 789 12 866 41 779 35 814 145
Max 2453 208 1541 62 1603 146 1552 77 1576 223 1195 60 1255 178
QC A A A A A A A A A A A A A A B B B B C C C
Reference No. 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 2 2 2 16, 36 16, 36 16, 36 16, 36 2 2 2 2 2 2
11353
Potatoes, russet, flesh and skin, raw
H-ORAC L-ORAC Total-ORAC TP
11357
Potatoes, white, flesh and skin, baked
H-ORAC L-ORAC Total-ORAC TP
11354
Potatoes, white, flesh and skin, raw
H-ORAC L-ORAC Total-ORAC TP
11422
Pumpkin, raw
H-ORAC L-ORAC Total-ORAC TP
11676
Radish seeds, sprouted, raw
H-ORAC Total-ORAC TP H-ORAC L-ORAC TP
11429
Radishes, raw
206 2 206 8 45 45 1 65 65 4 12 12 2 8 8
706 11 742 34
3602 45 3628 162
A A A A C C C C C C
26 1750 79 962 962 47 1687 1687 91 1513 1513 205 180 180
Total-ORAC 11452 Soybeans, mature seeds, sprouted, raw H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP 11457 Spinach, raw H-ORAC Total-ORAC TP 11477 Squash, summer, zucchini, includes skin, H-ORAC Total-ORAC
11463
Spinach, frozen, chopped or leaf, unprepared
1307 1307 101
2732 2732 256
B B B C C
11, 16, 17, 19, 36 11, 16, 17, 19, 36 16, 19, 36 16 16
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
34
NDB No.
Description raw
Parameter TP H-ORAC Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP
Mean 26 396 396 26 2085 30 2115 233 729 37 766 120 858 44 902 74 486 486 323 652 42 694 177 546 546 36 389
N 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 4 2 2 1 1 1 1 1 8 8 8 8 8 8 8 179 179 179 7 1 1
SEM 2 21 21 1 213 5 218 15 118 18 129 16 66 7 72 16
Min
Max
QC C C C C
Reference No. 16 16 16 16 36 36 36 36 36 36 36 36 36 36 36 36 33, 36 33, 36 36 36 36 36 36 16 16 16 36 36 36 36 11, 17, 36 11, 17, 36 11, 17, 36 36 36 36
11485
Squash, winter, butternut, raw
11508
Sweet potato, baked in skin
1535 18 1552 200 488 14 524 95 756 30 786 45 343 343
2322 37 2357 254 967 82 1049 156 1020 57 1077 103 630 630
A A A A A A A A A A A A B B B B B B B
11510
Sweet potato, cooked, boiled, without skin
H-ORAC L-ORAC Total-ORAC TP
11507
Sweet potato, raw
H-ORAC L-ORAC Total-ORAC TP
11540
Tomato juice, canned
H-ORAC Total-ORAC TP
11549
Tomato products, canned, sauce
H-ORAC L-ORAC Total-ORAC TP
99051
Tomatoes, plum, raw
H-ORAC Total-ORAC TP
31 31 0 33 1 32 6 1 0 1 5
395 395 35 262 27 296 67 216 15 239 70
697 697 36 520 41 547 110 457 31 475 99
C C C A A A A A A A A B B
11530
Tomatoes, red, ripe, cooked
H-ORAC L-ORAC
34 423 94 364 23 387 80 548 548
Total-ORAC TP 11529 Tomatoes, red, ripe, raw, year round average H-ORAC L-ORAC TP 11578 Vegetable juice cocktail, canned H-ORAC Total-ORAC
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
35
NDB No.
Description
Parameter TP
Mean 244
N 1
SEM
Min
Max
QC B
Reference No. 36
12 Nuts and Seeds 12061 Nuts, almonds H-ORAC L-ORAC Total-ORAC TP 12078 Nuts, brazilnuts, dried, unblanched H-ORAC L-ORAC Total-ORAC TP 12087 Nuts, cashew nuts, raw H-ORAC L-ORAC Total-ORAC TP 12120 Nuts, hazelnuts or filberts H-ORAC L-ORAC Total-ORAC TP 12132 Nuts, macadamia nuts, dry roasted H-ORAC L-ORAC Total-ORAC TP 12142 Nuts, pecans H-ORAC L-ORAC Total-ORAC TP 12147 Nuts, pine nuts, dried H-ORAC L-ORAC TP 12151 Nuts, pistachio nuts, raw H-ORAC L-ORAC Total-ORAC TP 12155 Nuts, walnuts, english H-ORAC
4282 172 4454 418 862 557 1419 310 1505 443 1948 269 9275 370 9645 835 1443 252 1695 156 17524 416 17940 2016 443 277 720 68 7295 379 7675 1657 13057
8 8 8 8 6 6 6 6 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 8 7 8
329 19 326 32 92 97 172 43 74 59 109 15 672 100 594 82 87 22 99 11 392 37 398 39 42 17 56 9 462 71 510 50 1330
2800 80 3005 306 480 231 711 239 1297 225 1606 234 5401 187 6363 430 1165 171 1362 116 16555 283 16838 1887 238 174 411 44 5460 55 5520 1474 8223
5362 227 5546 521 1052 773 1742 436 1847 620 2434 331 11561 961 11778 1169 1924 331 2216 208 19631 606 19991 2181 595 321 908 114 8971 678 9649 1783 17743
A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 34, 36 34, 36 34, 36 36 36
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
36
NDB No.
Description
Parameter L-ORAC Total-ORAC TP
Mean 484 13541 1556
N 8 8 8
SEM 47 1321 154
Min 357 8872 1023
Max 678 18282 2269
QC A A A
Reference No. 36 36 36
14 - Beverages 14096 Alcoholic beverage, wine, table, red H-ORAC Total-ORAC TP 14097 Alcoholic Beverage, wine, table, red, Cabernet Sauvignon Alcoholic Beverage, wine, table, red, Merlot Alcoholic Beverage, wine, table, red, Zinfandel Alcoholic beverage, wine, table, rose H-ORAC Total-ORAC TP 14602 14102 H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC TP 14106 Alcoholic beverage, wine, table, white H-ORAC Total-ORAC TP 14181 14192 99341 14355 99070 99343 99582 Chocolate syrup Cocoa mix, powder Tea, black, ready-todrink, plain and flavored Tea, brewed, prepared with tap water Tea, green, brewed Tea, green, ready-todrink Tea, white, ready-todrink Total-ORAC TP H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC H-ORAC Total-ORAC 3607 3607 228 4523 4523 203 2670 2670 2400 2400 1005 1005 42 392 392 20 6330 417 485 485 313 313 1128 1128 1253 1253 520 520 264 264 44 44 34 14 14 11 3 3 3 3 3 3 3 12 12 2 3 3 2 2 9 9 1 1 1 1 11 11 7 7 24 24 46 46 320 320 100 100 610 610 480 480 42 42 170 170 590 590 145 145 9 290 290 8 202 202 115 115 80 80 2 11 11 2 357 41 2400 2400 130 2650 2650 143 2670 2670 2400 2400 895 895 39 318 318 19 5750 366 6380 6380 350 6380 6380 243 2670 2670 2400 2400 1120 1120 44 484 484 21 6670 479 B B B B B B C C B B C C C B B C C C C C B B C C C C B B B B 6, 33, 26 6, 33, 26 6, 26 6, 26 6, 26 6 26 26 26 26 6 6 6 6, 33 6, 33 6 15 15 33 33 26 26 33 33 33 33 26 26 26 26
99439
16 Legume and Legume Products
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
37
NDB No. 16016
Description Beans, black turtle soup, mature seeds, raw Beans, black, mature seeds, boiled
Parameter H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC L-ORAC TP
Mean 6416 6416 469 2249 2249 112 8047 447 8494 885 8410
N 6 6 6 4 4 4 2 2 2 2 8 8 8 8 4 4 4 4 3 3 3 4 4 4 4 5 5 5 5 3 3 3 1 1 1
SEM 562 562 46 731 731 14
Min 4430 4430 305 567 567 90 7593 447 8040 880
Max 8402 8402 633 3640 3640 135 8501 447 8948 889 14539 382 14921 1247 2019 454 2474 223 8320 8320 345 1462 66 1527 149 12465 437 12902 1052 847 847 90
QC C C C B B B B B B B B A B B B B B B C C C A A A A B A B B C C C B B B
Reference No. 40 40 40 39 39 39 36, 39 36, 39 36, 39 36, 39 36, 40 36, 40 36, 40 36, 40 36, 40 36, 40 36, 40 36, 40 40 40 40 36 36 36 36 36, 40 36, 40 36, 40 36, 40 40 40 40 36 36 36
16015
16014
Beans, black, mature seeds, raw
Total-ORAC 16032 Beans, kidney, red, mature seeds, raw H-ORAC L-ORAC TP 16037 Beans, navy, mature seeds, raw H-ORAC L-ORAC TP 16040 Beans, pink, mature seeds, raw H-ORAC Total-ORAC TP 16043 Beans, pinto, mature seeds, boiled H-ORAC L-ORAC Total-ORAC TP 16042 Beans, pinto, mature seeds, raw H-ORAC L-ORAC TP 16056 Chickpeas (garbanzo beans, bengal gram), mature seeds, raw Cowpeas, common (blackeyes, crowder, southern), mature H-ORAC Total-ORAC TP 16062 H-ORAC L-ORAC Total-ORAC
1291 38 1292 124 215 1000 216 45 102 102 10 325 4 327 13 1748 5 1749 163 29 29 1
6371 9 6566 368 1202 454 1656 52 8320 8320 345 368 50 418 96 4637 409 5060 341 847 847 90
196 8606 637 1406 454 1861 94 8320 8320 345 846 57 904 128 7610 423 8033 618 847 847 90 3707 636 4343
Total-ORAC
Total-ORAC
Total-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
38
NDB No.
Description seeds, raw
Parameter TP H-ORAC Total-ORAC TP
Mean 647 7282 7282 628 3127 305 3432 536 2893 273 3166 396 524 524 74 741 741 83 5409 5409 266
N 1 33 33 33 3 3 3 3 4 4 4 4 33 33 33 30 30 30 40 40 40
SEM
Min
Max
QC B
Reference No. 36 40 40 40 36 36 36 36 36 36 36 36 40 40 40 40 40 40 38, 40 38, 40 38, 40
16069
Lentils, raw
94 94 12 355 40 25 136 60 135 31 24 24 1 34 34 1 341 341 23
5357 5357 431
8613 8613 869
B B B B B B B
16098
Peanut butter, smooth style
H-ORAC L-ORAC Total-ORAC TP
16087
Peanuts, all types, raw
H-ORAC L-ORAC Total-ORAC TP
2684 196 2886 324 153 153 57 283 283 75 1950 1950 145
3177 420 3453 450 877 877 90 1144 1144 99 12351 12351 852
A A A A B B B B B B B B B
16085
Peas, split, mature seeds, raw
H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP H-ORAC Total-ORAC TP
99457
Peas, yellow, mature seeds, raw
16108
Soybeans, mature seeds, raw
18 Baked Products 99449 Bread, butternut whole grain H-ORAC L-ORAC Total-ORAC TP 18035 Bread, Multi-Grain (includes whole-grain) H-ORAC L-ORAC Total-ORAC TP 99448 Bread, Oatnut H-ORAC L-ORAC Total-ORAC TP 18044 Bread, pumpernickel H-ORAC 1986 118 2104 246 1298 123 1421 171 1224 94 1318 183 1835 1 1 1 1 1 1 1 1 1 1 1 1 1 B B B B B B B B B B B B B 36 36 36 36 36 36 36 36 36 36 36 36 36
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
39
NDB No.
Description
Parameter L-ORAC Total-ORAC TP
Mean 128 1963 271
N 1 1 1
SEM
Min
Max
QC B B B
Reference No. 36 36 36
19 - Sweets 19078 Baking chocolate, unsweetened, squares H-ORAC L-ORAC TP 99412 19120 Candies, chocolate, dark Candies, milk chocolate Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP 19080 99445 Candies, semisweet chocolate Chocolate, dutched powder Total-ORAC TP H-ORAC L-ORAC Total-ORAC 19165 19353 Cocoa, dry powder, unsweetened Syrups, maple Total-ORAC TP H-ORAC Total-ORAC 20 Cereal Grains and Pasta 20060 Rice bran, crude H-ORAC L-ORAC Total-ORAC TP 99465 Sorghum, bran, black H-ORAC L-ORAC Total-ORAC TP 99467 99464
49093 850 49944 3580 20816 1297 6612 907 7519 477 18053 1238 39900 300 40200 55653 3663 590 590
12 12 12 6 14 9 10 10 10 7 9 9 2 2 2 32 29 45 45
7554 30 7539 545 551 30 567 63 593 58 152 10
19100 670 20200 2691 15170 1173 3204 670 4170 317 17400 1176
104322 1100 105160 5177 24600 1488 9249 1208 10430 696 19030 1288
A A B B B B A A B A B B C C C
9, 15, 36 9, 15, 36 9, 15, 36 15, 36 9, 15 15 9, 15, 36 9, 15, 36 9, 15, 36 15, 36 15 15 9 9 9 9, 15, 14 15, 14 8 8
Total-ORAC
4011 325 17 17
9400 766 390 390
87500 6320 1260 1260
B B B B
8817 15470 24287 667 97000 3800 100800 2600 240000 70400
1 1 1 1 2 2 2 2 2 2
B B B B C C C C C C
36 36 36 36 1 1 1 1 1 1
Sorghum, bran, hitannin Sorghum, bran, red
Total-ORAC H-ORAC
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
40
NDB No.
Description
Parameter L-ORAC Total-ORAC TP
Mean 700 71000 2000 6400 20500 1400 21900 600 44000 1400 45400 1300 13600 400 14000 500 2100 100 2200 100 309900 2500 312400 6600 85300 1500 86800 2300
N 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2 2
SEM
Min
Max
QC C C C C C C C C C C C C C C C C C C C C C C C C C C C C
Reference No. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1
99466 99462
Sorghum, bran, white Sorghum, grain, black
Total-ORAC H-ORAC L-ORAC Total-ORAC TP
99463
Sorghum, grain, hitannin
H-ORAC L-ORAC Total-ORAC TP
99461
Sorghum, grain, red
H-ORAC L-ORAC Total-ORAC TP
99460
Sorghum, grain, white
H-ORAC L-ORAC Total-ORAC TP
99459
Sumac, bran, raw
H-ORAC L-ORAC Total-ORAC TP
99458
Sumac, grain, raw
H-ORAC L-ORAC Total-ORAC TP
25 - Snacks 19034 Snacks, popcorn, airpopped H-ORAC L-ORAC Total-ORAC TP 97089 Snacks, tortilla chips, low fat, made with H-ORAC L-ORAC 1535 208 1743 117 1486 64 1 1 1 1 1 1 B B B B B B 36 36 36 36 36 36
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2.0 (2010)
(H-ORAC, L-ORAC, Total ORAC mol TE/100 g and TP mg GAE/100 g)
41
NDB No.
Description olestra
Parameter Total-ORAC TP H-ORAC L-ORAC Total-ORAC TP
Mean 1549 278 1733 125 1858 329
N 1 1 1 1 1 1
SEM
Min
Max
QC B B B B B B
Reference No. 36 36 36 36 36 36
19444
Snacks, tortilla chips, low fat, made with olestra, nacho cheese
35 Ethnic Foods 35193 Agave, cooked (Southwest) H-ORAC L-ORAC Total-ORAC TP 35194 Agave, dried (Southwest) H-ORAC L-ORAC Total-ORAC TP 35192 Agave, raw (Southwest) H-ORAC L-ORAC Total-ORAC TP 35133 Chilchen (Red Berry Beverage) (Navajo) H-ORAC Total-ORAC TP 35130 Mush, blue corn with ash (Navajo) H-ORAC Total-ORAC TP 2938 136 3074 376 7274 250 7524 1359 1247 47 1294 87 740 740 20 684 684 77 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 B B B B B B B B B B B B B B B B B B 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36 36
* Reference numbers in italics denote data from unpublished sources. The displayed summary statistics were computed using data containing imputed values.
Sources of Data
1. Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., and Cisneros-Zevallos, L. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J. Agric. Food Chem., 2003, 51:6657-6662. 2. Bacchiocca, M., Biagiotti, E, and Ninfali, P. Nutritional and technological reasons for evaluating the antioxidant capacity of vegetable products. Ital. J. Food Sci., 2006, 18:209-217. 3. Chan-Blanco, Y., Vaillant, F., Prez, A., Bellville, M-P., Ziga, C., and Brat, P. The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds. J. Sci. Food Agric., 2007, 87:1710-1716. 4. Chao, S., Schreuder, M., Young, G., Nakaoka, K., Moyes, L., and Oberg, C. Pre-clinical study: Antioxidant levels and immunomodulatory effects of wolfberry juice and other juice mixatures in mice. JANA, 2004, 7:32-38. 5. Cho, M. J., Howard, L. R.,Prior, R. L., and Clark, J. R. Flavanol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-perfrormance liquid chromatography/massspectrometry. J. Sci. Food Agric., 2005, 85:2149-2158. 6. Dvalos, A., Gomez-Cordoves, C., and Bartolom, B. Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) assay. J. Agric. Food Chem., 2004, 52:48-54. 7. Dubost, N. J., Ou, B., and Beelman, R. B. Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation of total antioxidant capacity. Food Chem., 2007, 105:727-735. 8. Federation of Quebec Maple Syrup Producers. 2008. Unpublished data on maple syrup. 9. Gu, L., House, S. E., Wu. X., Ou, B., and Prior, R. L. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. J. Agric. Food Chem., 2006, 54:4057-4061.
42
10. Hager, A., Howard, L. R., Prior, R. L., and Brownmiller, C. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. J. Food Sci., 2008, 73:H134-H140. 11. Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J. Evolution of antioxidant capacity during storage of selected fruits and vegetables. J. Agric. Food Chem., 2007, 55:8596-8603. 12. McCormick Science Institute. 2009. MSI Characterized Sample Library. http://www.mccormickscienceinstitute.com/content.cfm?ID=10513. Accessed. December 24, 2009. 13. McCormick & Co., Inc. Technical Innovation Center. 2009. Unpublished Data.on Selected Spices. 14. Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., and Ou, B. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J. Agric. Food. Chem., 2008, 56:8527-8533. 15. Miller, K. B., Stuart, D. A., Smith, N. L., Lee, C. Y., McHale, N. L., Flanagan, J. A, Ou, B., and Hurst, W. J. Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J. Agric. Food Chem., 2006, 54:4062-4068. 16. Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., and Bacchiocca, M. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Brit. J. Nutr., 2005, 93:257-266. 17. Ou, B., Huang, D., Hampsch-Woodill, M., Flanagan, J. A., and Deemer, E. K. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. J. Agric. Food Chem., 2002, 50:3122-3128. 18. Prior, R. L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L., Hampsch-Woodill, M., Huang, D., Ou, B., and Jacob, R. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples. J. Agric. Food Chem., 2003, 51:3273-3279.
43
19. Pandjaitan, N., Howard, L. R., Morelock, T., and Gil, M. I. Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation. J. Agric. Food Chem., 2005, 53:8618-8623. 20. Parker, T. L., Wang, X-H., Pazmino, J., and Engeseth, N. J. Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity. J. Agric. Food Chem., 2007, 55:8472:8477. 21. Patthamakanokporn, O., Puwastien, P., Nitithamyong, A., and Sirichakwal, P. P. Changes of antioxidant activity and total phenolic compounds during storage of selected fruits. J. Food Comp. Anal., 2008, 21:241-248. 22. Prior, R. L. et al. 2006. Unpublished data on pomegranate juice. 23. Roy, M. K., Juneja, L. R., Isobe, S., and Tsushida, T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem., 2009, 114:263-269. 24. Samaniego Snchez, C., Troncoso Gonzlez, A. M., Garca-Parrilla, M. C., Quesada Granados, J. J., Lpez Garcia de la Serrana, H., and Lpez Martinez, M. C. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content. Anal. Chim., 2007, 593:103-107. 25. Schauss, A. G., Wu, X., Prior, R. L., Ou, B., Huang, D., Owens, J., Agarwal, A., Jensen, G. S., Hart, A. N., and Shanbrom, E. Antioxidant capacity and other bioactives of the freeze-dried Amazonian palm berry, Euterpe oleraceae Mart. (Acai). J. Agric. Food Chem., 2006, 54:8604-8610. 26. Seeram. N. P., Aviram, M., Zhang, Y., Henning, S. M., Feng, L., Dreher, M., and Heber, D. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States. J. Agric. Food Chem., 2008, 56:1415-1422.
27. Su L, Yin J-J, Charles D, Zhou K, Yu L.
Total phenolic contents, chelating capacities, and radical scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon, and oregano leaf. Food Chemistry. 2007. 100:990-997.
44
28. Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., and Byrne, D. H. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. J. Food Comp. Anal., 2006, 19:669-675. 29. Volden, J., Bengtsson, G. B., and Wicklund, T. Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. Botrytis): effects of long-term freezer storage. Food Chem., 2009, 112;967-976. 30. Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E., and Wicklund, T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L ssp. Capitata f. rubra). Food Chem., 2008, 109:595-605. 31. Volden, J., Borge, G. I. A., Hansen, M., Wicklund, T., and Bengtsson, G. B. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. Botrytis). LWT Food sci Technol., 2009, 42:63-73. 32. Wang, S. Y., Chen, C-T., Sciarappa, W., Wang, C. Y., and Camp, M. Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. J. Agric. Food Chem., 2008, 56:5788-5794. 33. Welch Foods, Inc. 2006. Unpublished Data. 34. Western Pistachio Association. 2009. Unpublished data on salted pistachios. 35. Wolf, K. L., Kang, X., He, X., Dong, M., Zhang, Q., and Liu, R. H. Cellular antioxidant activity of common fruits. J. Agric. Food Chem., 2008, 56:8418-8426. 36. Wu, X., Beecher, G. R., Holden J. M., Haytowitz, D. B., Gebhardt, S. E., and Prior, R. L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem., 2004, 52:4026-4037. 37. Wu, X., Gu, L., Prior, R. L., and McKay, S. Characterization of anthocyanins and proanthocyanidins in some cultivar of Ribes, Aronia, and Sambucus and their antioxidant capacity. J. Agric. Food Chem., 2004, 52:7846-7856.
45
38. Xu, B. and Chang, S. K. C. Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region. J. Agric. Food Chem., 2008, 56:9102-9113. 39. Xu, B. J., Yuan, S. H., and Chang, S. K. C. Total phenolic content and antioxidant properties of eclipse black beans (Phaseolus vulgaris L.) as affected by processing methods. J. Food Sci., 2008, 73:H19-H27. 40. Xu, B. J., Yuan, S. H., and Chang, S. K. C. Comparative analysis of phenolic composition, antioxidant capacity, and color of cool season legumes and other selected food legumes. J. Food Sci., 2007, 72:S167-S177.
46
You might also like
- Imbunatatirea Nivelului Glicemic Prin NutritieNo ratings yetImbunatatirea Nivelului Glicemic Prin Nutritie17 pages
- Complete Plant Based Diet To Shred by @anaiszanottiNo ratings yetComplete Plant Based Diet To Shred by @anaiszanotti96 pages
- Dosha Balance: Kapha - Maharishi Ayurveda Blog PDFNo ratings yetDosha Balance: Kapha - Maharishi Ayurveda Blog PDF7 pages
- Factsheet: Why Should We Care About Our Salt Consumption?100% (1)Factsheet: Why Should We Care About Our Salt Consumption?2 pages
- Anti-Aging Tips: 10 Ways to Stay YouthfulNo ratings yetAnti-Aging Tips: 10 Ways to Stay Youthful2 pages
- 1 Chicken, 17 Healthy Meals, $26 Bucks, No MayoNo ratings yet1 Chicken, 17 Healthy Meals, $26 Bucks, No Mayo15 pages
- Health Check - Eat Well and Live LongerNo ratings yetHealth Check - Eat Well and Live Longer20 pages
- "Senza Il Pane Tutto Diventa Orfano": Gluten Sensitivity, Coeliac DiseaseNo ratings yet"Senza Il Pane Tutto Diventa Orfano": Gluten Sensitivity, Coeliac Disease87 pages
- Belly Fat - The Healthy Eating G - Emily Hoskins100% (1)Belly Fat - The Healthy Eating G - Emily Hoskins130 pages
- Nutritional Considerations For Older Adults: Physiology100% (1)Nutritional Considerations For Older Adults: Physiology9 pages
- (FreeCourseWeb - Com) Anti Inflammatory Diet Alice B100% (1)(FreeCourseWeb - Com) Anti Inflammatory Diet Alice B169 pages
- How To Eat For Brain Health - MindbodygreenNo ratings yetHow To Eat For Brain Health - Mindbodygreen6 pages
- Antiaging Diets: Separating Fact From FictionNo ratings yetAntiaging Diets: Separating Fact From Fiction10 pages
- The Mediterranean Diet, by Carlos Mirasierras100% (2)The Mediterranean Diet, by Carlos Mirasierras29 pages
- The Fatigue Solution: Increasing Energy in 8 Easy StepsNo ratings yetThe Fatigue Solution: Increasing Energy in 8 Easy Steps35 pages
- Pollen: Collection, Harvest, Compostion, Quality: April 2016No ratings yetPollen: Collection, Harvest, Compostion, Quality: April 201614 pages
- The Many Benefits of Coconut Water KefirNo ratings yetThe Many Benefits of Coconut Water Kefir3 pages
- Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007No ratings yetOxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 200736 pages
- USDA Database For The Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Introduction - Knovel PDFNo ratings yetUSDA Database For The Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Introduction - Knovel PDF11 pages
- Comparative and General Antioxidant Information100% (1)Comparative and General Antioxidant Information6 pages
- Improving Wine Quality, Natural AntioxidantsNo ratings yetImproving Wine Quality, Natural Antioxidants3 pages
- Ebook4u.vn-Murray Rothbard - The Mystery of Banking PDFNo ratings yetEbook4u.vn-Murray Rothbard - The Mystery of Banking PDF177 pages
- A GMM Approach For Dealing With Missing DataNo ratings yetA GMM Approach For Dealing With Missing Data41 pages
- Program: MBA Semester-III Course: Syndicated Learning Program (SLP-3) Academic Year: 2023-24 Department of Marketing & Strategy IBS, IFHE, HyderabadNo ratings yetProgram: MBA Semester-III Course: Syndicated Learning Program (SLP-3) Academic Year: 2023-24 Department of Marketing & Strategy IBS, IFHE, Hyderabad81 pages
- Introduction To Business Analytics Sem 1No ratings yetIntroduction To Business Analytics Sem 142 pages
- LBOE2112 Module 2 Multivariate Data Analysis - 2024-2025 - AllNo ratings yetLBOE2112 Module 2 Multivariate Data Analysis - 2024-2025 - All155 pages
- Kumar Firake (226213110) Python ProjectpptNo ratings yetKumar Firake (226213110) Python Projectppt14 pages
- Missing Data A Gentle Introduction Methodology in The Social Sciences 1st Edition Patrick E. Mcknight All Chapters Instant DownloadNo ratings yetMissing Data A Gentle Introduction Methodology in The Social Sciences 1st Edition Patrick E. Mcknight All Chapters Instant Download77 pages
- Addiction - 2025 - McGrane - What Is The Impact of Sports Related Gambling Advertising On Gambling Behaviour A SystematicNo ratings yetAddiction - 2025 - McGrane - What Is The Impact of Sports Related Gambling Advertising On Gambling Behaviour A Systematic19 pages
- (Ebook PDF) Handbook of Statistical Analysis and Data Mining Applications 2nd Edition Download100% (5)(Ebook PDF) Handbook of Statistical Analysis and Data Mining Applications 2nd Edition Download43 pages
- Brassington Et Al. - 2016 - Better Living With Illness A Transdiagnostic AcceNo ratings yetBrassington Et Al. - 2016 - Better Living With Illness A Transdiagnostic Acce43 pages
- Missing Values Analysis & Data Imputation: Single User License. Do Not Copy or PostNo ratings yetMissing Values Analysis & Data Imputation: Single User License. Do Not Copy or Post26 pages
- Rubrics - Project ISE 291 T241 - UpdatedNo ratings yetRubrics - Project ISE 291 T241 - Updated2 pages