Phenol antioxidant quantity and quality in foods: Fruits

The free and bound phenols have been measured in 20 fruits commonly consume d in the American diet, Phenols were measured colorimetrically using the Fo lin-Ciocalteu reagent with catechin as the standard after correction for as corbic acid contribution. On a fresh weight basis, cranberry had the highes t total phenols, and was distantly followed by red grape. Free and total ph enol quality in the fruits was analyzed by using the inhibition of lower de nsity lipoprotein oxidation promoted by cupric ion. Ascorbate had only a mi nor contribution to the antioxidants in fruits with the exception of melon, nectarine, orange, white grape, and strawberry. The fruit extracts' antiox idant quality was better than the vitamin antioxidants,and most pure phenol s, suggesting synergism among the antioxidants in the mixture. Using our as say, fruits had significantly better quantity and quality of phenol antioxi dants than vegetables. Fruits, specifically apples and cranberries, have ph enol antioxidants that can enrich lower density lipoproteins and protect th em from oxidation. The average per capita consumption of fruit phenols in t he U.S. is estimated to be 255 mg/day of catechin equivalents.