In the following table are fruits collected in Italy and analysed for antioxidantactivity by Italian researchers. (Please see at the bottom of the page for the source of the data. ) Estimates of total antioxidant capacity in the fruits was carried out with three methods, FRAP, TRAP and TEAC. Water and lipid-soluble extracts of the fruits were used for the antioxidant assays.

 

Total antioxidant capacity of fruit extracts.

 

Antioxidant Source
Antioxidant activity (estimated by three different methods)
FRAP (mmol Fe2+/Kg FW) TRAP (mmol Trolox/Kg FW) TEAC (mmol Trolox/ Kg FW)
Apple (red Delicious) 3.84 2.23 1.59
Apple (yellow Golden) 3.23 1.54 1.31
Apricot 4.02 2.29 1.44
Banana 2.28 1.05 0.64
Blackberry 51.53 21.01 20.24
Blueberry 18.61 9.30 7.43
Cherry 8.10 4.17 2.69
Clementine 8.88 2.74 3.10
Fig 5.82 2.06 2.47
Grape (black) 11.09 2.50 3.85
Grape (white) 3.25 1.59 2.48
Grapefruit (yellow) 10.20 4.04 3.05
Kiwi fruit 7.41 2.30 2.28
Loquat 2.70 1.73 0.75
Melon (cantaloupe) 5.73 0.95 1.20
Melon (honeydew) 2.27 1.12 0.65
Olive (black) 39.99 18.08 14.73
Olive (green) 24.59 14.64 10.43
Orange 20.50 5.65 8.74
Peach (yellow) 6.57 1.49 1.67
Pear 5.00 3.87 2.19
Pineapple 15.73 5.92 9.91
Plum (red) 12.79 8.09 5.11
Prickly pear 6.97 2.06 1.46
Raspberry 43.03 10.48 16.79
Redcurrant 44.86 12.14 14.05
Strawberry (cultivated) 22.74 8.56 10.94
Strawberry (wild) 28.00 10.34 11.34
Tangerine 9.60 2.76 4.16
Watermelon 1.13 0.46 0.69

FRAP = Ferric reducing antioxidant power; TRAP = total radical-trapping antioxidant parameter; TEAC = Trolox equivalent antioxidant capacity.

FW=Fresh weight

 

Fruits, vegetables, nuts
Vegetables
Fruits - II
Black and green tea, wine, coffee
Whole grain breakfast cereals
Cereals grains
Dark chocolate and other cocoa products

Table adapted from: Nicoletta Pellegrini, Mauro Serafini, Barbara Colombi, Daniele Del Rio, Sara Salvatore, Marta Bianchi and Furio Brighenti. 2003. Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays. J. Nutr. 133:2812-2819.

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