| Nr. | Food source | Substance classes | Single substances | Post-harvest action | Aspects of storage | Aspects of food processing | Aspects of content | Aspects of bioavailability | Complete title of applications | Authors | References | ||||||||||||
| 1 | Rye bread | Hydroxycinnamic acids | Ferulic, sinapic, p-coumaric acids, 8-O-diFA, 5-5-diFA, 8-5-diFA, 8-5-benzofuran-diFA | No | No | Bread-making | Content of total ester-bound phenolic acids and ferulic acid dehydrodimers was decreased | No | Changes in dietary fiber, phenolic acids and activity of endogenous enzymes during rye bread-making | Hansen, H. B., Andreasen, M. F., Nielsen, M. M., Larsen, L. M., Bach Knudsen, K. E., Meyer, A. S., Christensen, L. P., Hansen, Å. | Eur. Food Res. Technol. 2002, 214, 33-42 | ||||||||||||
| 2 | "Jonagored" apple | Total phenolics | No | No | 1-3 month | No | No changes | No | Polyphenoloxidase activity and total phenolic content as related to browning of minimally processed "Jonagored" apple | Rocha, A. M. C. N., Morais, A. M. M. B. | J. Sci. Food Agric. 2002, 82, 120-126 | ||||||||||||
| 3 | Must and wines from blackcurrants and cheries | Hydroxycinnamic acids | Neochlorogenic, chlorogenic, caffeic, p-coumaric, ferrulic acids | No | No | Hot maceration, maceration, pectinolysis, fermentation in pulp | Enzyme preparation used for the pectinolysis broke down chlorogenic and other compounds to simple phenolic acids | No | Changes to polyphenols in the process of production of must and wines from blackcurrant and cherries. Part I. Total polyphenols and phenolic acids | Czyzewska, A., Pogorzelski, E. | Eur. Food Res. Technol. 2002, 214, 148-154 | ||||||||||||
| 4 | Virgin olive oil | Total polar phenolic content (as caffeic acid), flavones | No | No | Storage for 8 month in opened bottles and for 24 month in opened and closed bottles | No | Degradation of total phenolics | No | Stability of virgin olive oil. 1. Autoxidation studies | Psomiadou, E., Tsimidou, M. | J. Agric. Food Chem. 2002, 50, 716-721 | ||||||||||||
| 5 | Blueberries | Total phenolics (chlorogenic acid equivalents), anthocyanins (cyanidin 3-glucoside equivalents) | No | No | Storage at 5°C for 3-7 weeks | No | Cold storage affected decrease of total phenolics content and anthocyanins content | No | Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage | Connor, A. M., Luby, J. J., Hancook, J. F., Berkheimer, S., Hanson, E. J. | J. Agric. Food Chem. 2002, 50, 893-898 | ||||||||||||
| 6 | Rosemary, basil, artichokes | Total phenolics | No | No | No | Gamma irradation (0, 10, 20, 30 kGy) | Phenolics of rosemary presented a small sensitivity to radiation treatment | No | Effects of irradiation in medicinal and eatable herbs | Kosecki, P. M., Villaviciencio, A. L. C. H., Brito, M. S., Nahme, L. C., Sebastião, K. I., Rela, P. R., Almeida-Muradian, L. B., Mancini-Filho, J., Freitas, P. C. D. | Radiat. Phys. Chem. 2002, 63, 681-684 | ||||||||||||
| 7 | Oats | Hydroxycinnamic acids | Caffeic, ferulic, p-coumaric acids | No | No | Steaming and flaking (groats), autoclaving (grains), drum drying (milled rolled oats and whole meal) | Processing affected in different way the content of individual phenolic acids | No | Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.) | Bryngelson, S., Dimberg, L. H., Kamal-Eldin, A. | J. Agric. Food Chem. 2002, 50, 1890-1896 | ||||||||||||
| 8 | Tropea red onions | Anthocyanins, flavonols | Delphinidin 3-glucosylglucoside, cyanidin 3-(6''-malonylglucoside), cyanidin 3-(6''malonyl-3""-glucosylglucoside), quercetin 4'-glucoside | Homelike peeling | Storage for 6 weeks using different conditions | No | After homelike peeling, the edible portion contains 79% of the total content of quercetin 4'-glucoside and 27% of the anthocyanins; storage resulted in a decrease to 64-73% of total anthocyanins | No | Flavonoid and carbohydrate contents in tropea red onions: Effects of homelike peeling and storage | Gennaro, L., Leonardi, C., Esposito, F., Salucci, M., Maiani, G., Quaglia, G., Fogliano, V. | J. Agric. Food Chem. 2002, 50, 1904-1910 | ||||||||||||
| 9 | Extracts from grape skins | Monomeric anthocyanins | Peonidin-3-glucoside, malvidin-3-glucoside | No | Storage in dark and in light for 1-14 days at different temperature | No | The effect of time (decreasing) was the most important | No | Influence of storage conditions on the stability of monomeric anthocyanins studied by reversed-phase high-performance liquid chromatography | Morais, H., Ramos, C., Forgács, E., Oliviera, J. | J. Chromtogr. B 2002, 770, 297-301 | ||||||||||||
| 10 | Roselles (Hibiscus Sabdariffa L) | Hydroxycinnamates (caffeic acid equivalent), hydroxybenzoates (gallic acid equivalent), anthocyanins (delphinidin equivalent), flavan-3-ols (catechin equivalent), flavonols (rutin equivalent) | No | Drying (25, 50, 75°C) | 0, 4, 15 days; 20, 40°C | No | Anthocyanin content declined, other phenolic compounds increased | No | Anthocyanin and antioxidant capacity in Roselle (Hibiscus sabdariffa L.) extract | Tsai, P.-J., McIntosh, J., Pearce, P., Camden, B., Jordan, B. R. | Food Res. Int. 2002, 35, 351-356 | ||||||||||||
| 11 | Fresh-cut potatoes | Hydroxycinnamic acids | Chlorogenic acid | No | Storage for 1-6 days | No | Storage caused an increase chlorogenic acid | No | Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes | Cantos, E., Tudela, J. A., Gil, M. I., Espín, J. C. | J. Agric. Food Chem. 2002, 50, 3015-3023 | ||||||||||||
| 12 | Muscadine grape juices and wines | Anthocyanines, flavonols, ellagic acid | 3,5-Diglucosides of delhinidin, cyanidin, petunidin, pelargonidin, peonidin, malvidin, myricetin quercetin, kaempferol, ellagic acid | No | 60 days | Juices and wines were produced by hot- and cold-pressed techniques; wine was produced following on-hull fermentation for 3, 5, and 7 days | After storage, wines had lower concentration of individual polyphenolic compounds; processing methods were important factors influencing flavonoids | No | Talcott, S., Lee, J.-H. | Ellagic acid and flavonoid antioxidant content of muscadine wine and juice | J. Agric. Food Chem. 2002, 50, 3186-3192 | ||||||||||||
| 13 | Green asparagus | Hydroxycinnamic acids, hydroxybenzoic acids | p-OH benzoic, vanillic, p-coumaric, ferulic, cis-coumaric, cis-ferulic, 8,8'-dFA, 8.5'-dFA, 5,6'-dFA, 5-5'dFA, 8-O-4'dFA, 8,5'BDdFA | No | Three days of shelf life | No | Ferulic acid and its derivatives were found to increase at leasr 3-fold during storage | No | Effect of storage on wall-bound phenolics in green asparagus | Rodriguez-Acros, R. C., Smith, A. C., Waldron, K. W. | J. Agric. Food Chem. 2002, 50, 3197-3203 | ||||||||||||
| 14 | Coffee beans | Hydroxycinnamic acids, hydroxybenzoic acids | Chlorogenic, ferulic, vanillic, caffeic acids | No | No | Coffee beans were roasted to give light, medium, and dark samples | Content of chlorogenic acids decreased and content of vanillic acid increased with degree of roasting | No | Effect of roasting on the antioxidant activity of coffee brews | Del Castillo, M. D., Ames, J. M., Gordon, M. H. | J. Agric. Food Chem. 2002, 50, 3698-2703 | ||||||||||||
| 15 | Blueberries | Anthocyanins, hydroxycinnamic acids, hydroxybenzoic acids, flavonols | Glycosides of delphinidin, cyanidin, petunidin, peonidin, malvinidin; p-OH benzoic, vanillic, chlorogenic, caffeic, syringic, ferulic, o-coumaric acids, quercetin-3-glucoside | No | No | Heat amd SO2 treatment on pasterized juice and concentrate | Low amounts of polyphenolics were recovered in the pasteurized juice; great loss of anthocyanins after initial processing steps | No | Impact of juice processing on blueberry anthocyanins and polyphenolics: Comparison of two pretreatments | Lee, J., Durst, R. W., Wrolstad, R. E. | J. Food Sci. 2002, 67, 1660-1667 | ||||||||||||
| 16 | Portuguese pears | Hydroxycinnamic acids, monomeric flavanols | Caffeoyl-quinic acid, p-coumaryl-malic acid,(+)-epicatechin, (-)-catechin | Sun-drying | No | No | Sun-druing caused a decrease in the amount of hydroxycinnaminates and epicatechin | No | Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying | Ferreira, D., Guyot, S., Marnet, N., Delgadillo, I., Renard, C. M. G. C. , Coimbra, M. A. | J. Agric. Food Chem. 2002, 50, 4537-4544 | ||||||||||||
| 17 | Italian tomatoes | Hydroxycinnamic acids, flavonols, flavanones | Chlorogenic, caffeic, p-coumaric, ferulic acids; rutin, naringenin | No | No | Hot, cold, and super cold breaks | Processing affected mainly naringening causing a reduction in the concentration | No | Effects of food processing on flanonoids and lycopene status in a mediterranean tomato variety | Re, R., Bramley, P. M., Rice-Evans, C. | Free Radical Res. 2002, 36, 803-810 | ||||||||||||
| 18 | Artichokes | Hydroxycinnamic acids | Chlorogenic, neochlorogenic, cryptochlorogenic , 1,5-, 3,5-, 1,4-, 4,5-dicaffeoylquinic acids | Modified atmosphere packaging using six different films | Storage for 5 days at 5°C | No | After storage, the internal head portion showed an increase in the phenolic content; decrease in phenolic content was found in the external portion | No | Influence of modified atmosphere packaging on quality, vitamin C and phenolic content of artichokes (Cynara scolymus L.) | Gil-Izquierdo, A., Conesa, M. A., Ferreres, F., Gil, M. I. | Eur. Food Res. Technol. 2002, 215, 21-27 | ||||||||||||
| 19 | Strawberries | Flavanol-3-ols, flavonols | (+)-catechin, (-)-epicatechin, kaempferol-3-glucoside, quercetin-3-glucoside, quercetin-3-galactoside | No | No | Gamma irradiation (95-110 Gy/min) | The most significant reduction as a function of irradiation dose was found for (+)-catechin, followed by kaempferol-3-glucoside and (-)-epicatechin | No | Effect of gamma irradiation on flavonoids on strawberries | Breitfellner, F., Solar, S., Sontag, G. | Eur. Food Res. Technol. 2002, 215, 28-31 | ||||||||||||
| 20 | Virgin olive oil | Total phenolics | No | No | No | Two-phase and three-phase centrifugation | Higher content in two-phase centrifugation | No | The effects of harvest and extraction methods on the antioxidant content (phenolics, α-tocopherol, and β-carotene) in virgin olive oil | Gimeno, E., Castellote, A. I., Lamuela-Raventós, R. M., De la Torre, M. C., López-Sabater, M. C. | Food Chem. 2002, 78, 207-211 | ||||||||||||
| 21 | Lemon juices | Flavones, flavanones | Eriocitrin, hesperidin, diosmin, luteolin-7-O-rutinoside | No | No | Three extraction systems | Increasing | No | Changes in nutraceutical composition of lemon juices according to different industrial extraction systems | Marin, F. R., Martinez, M., Uribesalgo, S., Castillo, M. J., Frutos, M. J. | Food Chem. 2002, 78, 319-324 | ||||||||||||
| 22 | Brocooli, lettuce | Total phenolics | No | Storage in argon, helium, and nitrogen atmosphere containing 2% oxygen | 7 and 9 days | No | The content of total phenolics was reduced in relation to the control sample (stored at air) | No | Postharvest changes in broccoli and lettuce during storage in argon, helium, and nitrogen atmosphere containing 2% oxygen | Jamie P., Saltveti M.E., | Postharvest Biol. Technol. 2002, 26, 113-116 | ||||||||||||
| 23 | Red raspberries | Total phenolics, anthocyanins | Cyanidin-3-sophoroside, cyanidin-3-(2G-glucosylrutinoside), cyanidin-3-glucoside, cyanidin-3-rutinoside, pelargonidin-3-sophoroside, pelargonidin-3-glucose-rutinoside | Freezing | Storage at 4°C for 3 days and then at 18°C for 24 h | No | Anthocyanins levels were unaffected | No | Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries | Mullen, W., Stewart, A. J., Lean, M. E. J., Gardner, P., Duthie, G. G., Crozier, A. | J. Agric. Food Chem. 2002, 50, 5197-5201 | ||||||||||||
| 24 | Oranges | Vitamin C , phenolics, flavones, flavanones, hydroxycinnamates | L-Ascorbic acid and L-dehydroascorbic acid, caffeic acid derivatives, vicenin 2, narirutin | Squeezing, mild pasteurization, standard pasteurization, concentration, and freezing | No | Squeezing, mild pasteurization, standard pasteurization, concentration, and freezing | Freezing process caused a deacrease in phenolics; pasteurization increased vitamin C content | Yes | Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds | Gil-Izquierdo, A., Gil, M. I., Ferreres, F. | J. Agric. Food Chem. 2002, 50, 5107-5114 | ||||||||||||
| 25 | Malt | Phenolics, hydroxycinnamic acids | (+)-Catechin, ferulic acid | Kilning | No | Kilning (9, 18, 20, 22, 25, 27h) | Increased | No | Effect of kilning on the antioxidant and pro-oxidant activities of pale malts | Woffenden, H. M., Ames, J. M., Chandra, S., Anese, M., Nicoli, M. C. | J. Agric. Food Chem. 2003, 50, 4925-4933 | ||||||||||||
| 26 | Red raspberries | Vitamin C, phenolics, flavonoids, anthocyanins, flavonols, hydroxycinnamates, ellagitannins, flavones |
Sanguiin H-6 and lambertianin C, cyanidin-3-sophoroside, cyanidin-3-(2G-glucosylrutinoside), cyanidin-3-glucoside, ellagic acid |
Freezing | Stored at 4°C for 3 days and then at 18°C for 24 h | No | Anthocyanin levels were unaffected while vitamin C levels declined and those of elligitannins increased; no effect on the antioxidant capacity | No | Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries | Mullen, W., Stewart, A. J., Lean, M. E. J., Gardner, P., Duthie, G. G., Crozier, A. | J. Agric. Food Chem. 2002, 50, 5197-5201 | ||||||||||||
| 27 | Potatoes (Agria, Cara, Liseta, Monalisa, and Spunta) | Flavonols, caffeic acid, amino acids, polyphenols, hydroxycinnamic acids, flavones | Quercetin 3-rutinoside, quercetin 3-diglucoside, quercetin 3-glucosylrutinoside, chlorogenic acid, tyrosine, tryptophan | Fresh-cutting | Subsequent cold storage under light or in dark | Domestic cooking such as boiling, microwaving, and frying, steam-cooking | Partial loss of the flavonols | Yes | Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking | Tudela, J. A., Cantos, E., Espín, J. C., Tomás-Barberán, F. A., Gil, M. I. | J. Agric. Food Chem. 2002, 50, 5925 -5931 | ||||||||||||
| 28 | Cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) | Carotenoids, phenolics, hydroxycinnamic acids | Ascorbic acid, α-tocopherol | No | No | No | Harvested at full ripeness exhibited the highest level of carotenoids and antioxidant activity; no significant differences in ascorbic acid content at different ripening stages | No | Nutritional Value of cherry tomatoes (Lycopersicon esculentum cv. Naomi F1) harvested at different ripening stages | Raffo, A., Leonardi, C., Fogliano, V., Ambrosino, P., Salucci, M., Gennaro, L., Bugianesi, R., Giuffrida, F., Quaglia, G. | J. Agric. Food Chem. 2002, 50, 6550-6556 | ||||||||||||
| 29 | Cranberry fruits | Antioxidants, phenolics, flavonoids, anthocyanin | No | Controlled-atmosphere storage [atmospheres of 2, 21, and 70% O2 with 0, 15, and 30% CO2 (balance N2); and 100% N2 at 3°C] | No | Storage atmosphere did not affect the content of total phenolics or flavonoids | No | Controlled-atmosphere effects on postharvest quality and antioxidant activity of cranberry fruits | Gunes, G., Liu, R. H., Christopher B., Watkins, C. B. | J. Agric. Food Chem. 2002, 50, 5932-5938 | |||||||||||||
| 30 | Cynthiana wine | Phenolics, anthocyanin | No | Storage for 6 months at 21 and 38°C | Cation exchange | Wine treated with membrane ion exchange was higher in color density and phenolics; during storage at both temperatures, the quality of the wine decreased, with greater degradation at 38°C | No | pH Modification of Cynthiana wine using cationic exchange | Walker, T., Morris, J., Threlfall, R., Main, G. | J. Agric. Food Chem. 2002, 50, 6346-6352 | |||||||||||||
| 31 | Wine byproducts | Polyphenols, anthocyanin | No | No | Winemaking | Positive correlation between the antioxidant activity and the total polyphenolic content | Yes | Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content | Alonso, A. M., Guillén, D. A., Barroso, C. G., Puertas, B., García, A. | J. Agric. Food Chem. 2002, 50, 5832-5836 | |||||||||||||
| 32 | Virgin olive oil | Polyphenols, lignans , flavonols | 1-Acetoxypinoresinol, pinoresinol, α-tocopherol, hydroxytyrosol, tyrosol | No | No | Microwave heating, boiling, frying | Polyphenols losses | No | Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil | Brenes, M., García, A., Dobarganes, M. C., Velasco, J., Romero, C. | J. Agric. Food Chem. 2002, 50, 5962-5967 | ||||||||||||
| 33 | Sherry vinegar | Phenolics, aldehydes, hydroxybenzoic acid | 5-(Hydroxymethyl)-2-furaldehyde | No | Experimental aging in wood | Experimental aging in wood | No | Evolution of phenolic compounds during an experimental aging in wood of sherry vinegar | Tesfaye, W., Morales, M. L., García-Parrilla, M. C., Troncoso, A. M. | J. Agric. Food Chem. 2002, 50, 7053-7061 | |||||||||||||
| 34 | Cabbage | Glucosinolates, flavonoids, Isothiocyanates, nitriles, flavones |
Kaempferol, indole-3-carbinol, goitrin, sulforaphane nitrile, allyl cyanide |
Fermentation | No | Fermentation | Glucosinolates were totally decomposed in both fermentations; different types of breakdown products were formed | No | Plant-derived biomolecules in fermented cabbage | Tolonen, M., Taipale, M., Viander, B., Pihlava, J.-M., Korhonen, H., Ryhänen, E.-L. | J. Agric. Food Chem. 2002, 50, 6798-6803 | ||||||||||||
| 35 | Common beans (Phaseolus vulgaris L.) | Phenols, anthocyanin | Catechin, β -carotene-linoleate, 1-diphenyl-2-picrylhydrazyl (DPPH) | Pearling, dry milling | No | Pearling, dry milling | Pearled material exhibited antioxidant activity that correlated with phenolic content and inhibited DPPH significantly in a dose-dependent manner | No | Antioxidant activity in common beans (Phaseolus vulgaris L.) | Cardador-Martínez, A., Loarca-Piña, G., Oomah, B. D. | J. Agric. Food Chem. 2002, 50, 6975-6980 | ||||||||||||
| 36 | Apples | Polyphenols, flavonoids, hydroxycinnamic acids |
Quercetin glycosides, catechins, phloridzin, anthocyanins, chlorogenic acid | Pulping, straight pressing, pulp enzyming | No | Pulping, straight pressing, pulp enzyming | Reduced | No | Activity and concentration of polyphenolic antioxidants in apple juice. 1. Effect of existing production methods | van der Sluis, A. A., Dekker, M., Skrede, G., Jongen, W. M. F. | J. Agric. Food Chem. 2002, 50, 7211-7219 | ||||||||||||
| 37 | Sherry wines | Phenolics, hydroxybenzoic and hydroxycinnamic acids, aldehydes | Tyrosol and 5-(hydroxymethyl)-2-furaldehyde | No | Yes | Biological aging, oxidative aging; | Oxidative aging presented a higher phenolic content overall | No | Comparison of the evolution of low molecular weight phenolic compounds in typical sherry wines: Fino, Amontillado, and Oloroso | García Moreno, M. V., García Barroso, C. | J. Agric. Food Chem. 2002, 50, 7556-7563 | ||||||||||||
| 38 | Fruits, berries, and their products | Anthocyanins; phenolic acids, ferulic and
rosmarinic acids caffeic acids, flavones |
Malvidin 3-glucoside pelargonidin 3-glucoside |
No | Storage period of 6 months | No | Increasing | No | Anthocyanin color behavior and stability during storage: Effect of intermolecular copigmentation | Eiro, M. J., Heinonen, M. | J. Agric. Food Chem., 2002, 50, 7461-7466 | ||||||||||||
| 39 | White wine | Phenolics, anthocyanin | Flavan-3-ol derivatives | No | No | Browning, addition of yeast cells | Retained | No | Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls | Razmkhab, S., Lopez-Toledano, A., Ortega, J. M., Mayen, M., Merida, J., Medina, M. | J. Agric. Food Chem. 2002, 50, 7432-7437 | ||||||||||||
| 40 | Annona cherimola fruit | Polyphenols, anthocyanin | Nontannin polyphenol | Treated with 20% CO2 + 20% O2 + 60% N2 for 1, 3, or 6 days during chilling temperature (6°C) storage | Stored at chilling temperature | No | CO2 treatment modulates the phenolic response | No | High CO2 atmosphere modulating the phenolic response associated with cell adhesion and hardening of Annona cherimola fruit stored at chilling temperature | Maldonado, R., Molina-Garcia, A. D., Sanchez-Ballesta, M. T., Escribano, M. I., Merodio, C. | J. Agric. Food Chem. 2002, 50, 7564-7569 | ||||||||||||
| 41 | Hot
pepper, sweet pepper |
Flavonoids | Quercetin, luteolin |
No | No | No | Quercetin
content not different; luteolin higher in immature fruits |
No | Varietal differences in phenolic, flavonoid and capsaicinoid contents in pepper fruits (Capsicum annuum L.) | Saga, K., Sato, G. | J. Jpn. Soc. Horticult. Sci. 2003, 72, 335-341 | ||||||||||||
| 42 | Apples | Anthocyanins, flavonoids |
Quercetin glycosides | No | No | UV-B radiation | Higher
quercetin glycosides (some varieties) |
No | Significance of skin flavonoids for UV-B-protection in apple fruits | Solovchenko, A., Schmitz-Eiberger, M. | J. Exp. Bot. 2003, 54, 1977-1984 | ||||||||||||
| 43 | Fruits, vegetables |
Flavonoids, anthocyanins |
No | Yes | Cold storage | No | Bioactive polyphenols: Their role in quality and storability of fruit and vegetables | Lattanzio, V, | J. Appl. Bot. 2003, 77, 128-146 | ||||||||||||||
| 44 | Onions (3 variettes) |
Flavonoids, quercetin-glycosides |
Spiraeoside, rutin, quercetin |
No | Yes | Storage at 4 and 22°C for 36 weeks | Increase in total phenolics in red and yellow onions at 22°C | No | Total polyphenol and main flavonoid antioxidants in different onion (Allium cepa L.) varieties | Lachman, J., Pronek, D., Hejtmankova, A., Dudjak, J., Pivec, V., Faitova, K. | Hort. Sci. (Prague) 2003, 30, 142-147 | ||||||||||||
| 45 | Rooibos | Flavonoids, chalcone |
Aspalatin, nothofagin |
No | No | Fermentation | Loss of both dihydrochalcons | No | Quantification of quality parameters for reliable evaluation of green rooibos (Aspalathus linearis) | Schulz, H., Joubert, E., Schütze, W. | Eur. Food Res. Technol. 2003, 216, 539-543 | ||||||||||||
| 46 | Onions (3 variettes) |
Quercetin | Quercetin-3,4'-glucoside, quercetin-4'-glucoside |
No | No | Cooking | No
deglucosylation; over 50% of flavonoids were transferred into 'soup' |
No | Effect of cooking on yellow onion quercetin | Nemeth, K., Takacsova, M., Piskula, M. K. | Pol. J. Food Nutr. Sci. 2003, 12, 170-174 | ||||||||||||
| 47 | Blueberry juice | Anthocyanins, hydroxycinnamic acids |
Delphinidin glycosides, cyanidin glycosides, petunidin glycosides, peonidin glycosides, malvidin glycosides |
No | No | Steam blanching | Inactivation of PPO; increase of anthocyanins; increase of cinnamates |
No | Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice | Rossi, M., Giussani, E., Morelli, R., Lo Scalzo, R., Nani, R. C., Torreggiani, D. | Food Res. Int. 2003, 36, 999-1005 | ||||||||||||
| 48 | Saint-John's wort | Flanonoids | No | Effect of storage time at 10-30°C | Levels of flavonoids remain stable over the 80 h postharvest period | No | Physiological postharvest responses of common Saint-John's wort herbs (Hypericum perforatum L.) | Bottcher, H., Gunther, I., Kabelitz, L. | Postharvest Biol. Technol. 2003, 29, 343-351 | ||||||||||||||
| 49 | Rooibos tea | Dihydroxychalcone, flavonoids |
Aspalathin, rutin, orientin, isoorientin |
Fermentation | No | Aspalathin is major compound in fermented tea | No | Phenolic variation in wild populations of Aspalathus linearis (rooibos tea) | van Heerden, F. R., van Wyk, B. E., Viljoen, A. M., Steenkamp, P. A. | Biochem. Syst. Ecol. 2003, 31, 885-895 | |||||||||||||
| 50 | Broccoli | Flavonoids | Postharvest processing | Storage | No | Variation in content of bioactive components in broccoli | Jeffery, E. H., Brown, A. F., Kurilich, A. C., Matusheski, N., Klein, B. P., Juvik , J. A. | J. Food Compos. Anal. 2003, 16, 323-330 | |||||||||||||||
| 51 | Tofu | Isoflavones, hydroxycinnamic acids | No | No | Caramelization, cooking for sterilization | As compared with chemical treatment, thermal treatment degraded total and individual isoflavones to a lesser extent, and only minor changes were observed | No | Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods | Huang, T.-C., Fu, H.-Y., Ho, C.-T. | J. Agric. Food Chem. 2003, 51, 254-259 | |||||||||||||
| 52 | Grape juice | Procyanidins, catechins, flavones |
Flavan-3-ols, (+)-catechin, (-)-epicatechin |
Pressing | No | Pressing, pasteurization | Pasteurization increased the concentration of catechins in cold-pressed juices, but it decreased concentrations in hot-pressed juices; concentration of most procyanidins was increased by pasteurization | No | Effects of cultivar and processing method on the contents of catechins and procyanidins in grape juice | Fuleki, T., Ricardo-da-Silva, J. M. | J. Agric. Food Chem. 2003, 51, 640-646 | ||||||||||||
| 53 | Virgin olive oil | Dihydroxyphenol, tyrosol, flavones | 3,4-DHPEA-EDA and 3,4-DHPEA-EA, hydroxytyrosol (3,4-DHPEA), | No | No | Frying | Hydroxytyrosol decreased when the oil was used for frying; at the end of the first frying process, concentration of the dihydroxyphenol components was reduced | No | Changes in phenolic composition and antioxidant activity of virgin olive oil during frying | Gómez-Alonso, S., Fregapane, G., Salvador, M. D., Gordon, M. H. | J. Agric. Food Chem., 2003, 51, 667-672 | ||||||||||||
| 54 | Apple peel | Phenolics, flavonoids, anthocyanins, vitamin C, flavones | Gallic acid, catechin, cyanidin 3-glucoside | Peeling | No | Peeling | Phenolic and flavonoid contents were highest in the peels | No | Antioxidant activity of apple peels | Wolfe, K., Wu, X., Liu, R. H. | J. Agric. Food Chem. 2003, 51, 609-614 | ||||||||||||
| 55 | Cocoa | Flavonoid, flavanol, procyanidin | (+)-Catechin, (-)-epicatechin, (-)-epicatechin-(4 -8)-epicatechin, (-)-epicatechin-(4 -6)-epicatechin | No | Several hours | Addition of ascorbic acid and citric acid | Stability of the monomers and dimers increased; citric acid provided no protective effects | No | Stabilizing effect of ascorbic acid on flavan-3-ols and dimeric procyanidins from cocoa | Zhu, Q. Y., Hammerstone, J. F., Lazarus, S. A., Schmitz, H. H., Keen, C. L. | J. Agric. Food Chem. 2003, 51, 828-833 | ||||||||||||
| 56 | Red wines | Flavanol, anthocyanin, procyanidin | Malvidin 3-coumaroylglucoside, (+)-catechin, (-)-epicatechin | No | 2 year-old Port wine | Aging | No | Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines | Mateus, N., Carvalho, E., Carvalho, A. R. F., Melo, A., González-Paramás, A. M. , Santos-Buelga, C., Artur M. S. Silva, A. M. S., de Freitas, V. | J. Agric. Food Chem. 2003, 51, 277-282 | |||||||||||||
| 57 | Strawberries | Folate, anthocyanin | Folic acid | Commercial processing | Storage until 3 or 9 days at 4°C | Commercial processing | High folate retention during storage |
No | Folate content in strawberries (Fragaria × ananassa): Effects of cultivar, ripeness, year of harvest, storage, and commercial processing | Strålsjö, L. M., Witthöft, C. M., Sjöholm, I. M., Jägerstad, M. I. | J. Agric. Food Chem. 2003, 51, 128-133 | ||||||||||||
| 58 | Bee pollen | Flavonoid, phenolics, flavonols, | α,α-Diphenyl-β-picrylhydrazyl, DPPH | No | Pollen aging over 3 years | No | Pollen aging over 3 years is demonstrated to reduce the free radical scavenging activity, which tends to contain the highest levels of flavonoids/phenolic acids | Yes | Age-induced diminution of free radical scavenging capacity in bee pollens and the contribution of constituent flavonoids | Campos, M. G., Webby, R. F., Markham, K. R., Mitchell, K. A., da Cunha, A. P. | J. Agric. Food Chem. 2003, 51, 742-745 | ||||||||||||
| 59 | Artichokes | Phenolic,
flavonoids, flavonols, caffeoylquinic acids |
Apigenin-7-rutinoside, narirutin | Drying | No | Drying | Significant differences were observed | No | Analysis of antioxidative phenolic compounds in artichoke (Cynara scolymus L.) | Wang, M., Simon, J. E., Aviles, I. F., He, K., Zheng, Q-Y., Tadmor , Y. | J. Agric. Food Chem. 2003, 51, 601-608 | ||||||||||||
| 60 | Oranges | Flavanones | Linalool | Removing peel, extracating, peel-cutting/macerating juice extracting, hand-reamed | No | Pasteurization | Juice from peeled fruit contained significantly (P < 0.05) less linalool than peel-intact juice | No | Linalool in orange juice: Origin and thermal stability | Bazemore, R., Rouseff, R., Naim, M. | J. Agric. Food Chem. 2003, 51, 196-199 | ||||||||||||
| 61 | Marionberries, strawberries, corn |
Total phenolics | No | No | Freezing, freeze-drying, air-drying |
Influence of agricultural conditions; freeze-drying: high total phenolics |
No | Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices | Asami, D. K., Hong, Y.-J., Barrett, D. M., Mitchell, A. E. | J. Agric. Food Chem. 2003, 51, 1237-1241 | |||||||||||||
| 62 | Grapes | Stilbenes, hydroxycinnamic acids | Piceatannol, resveratrol, viniferin | UV-C-irradiation | No | Traditional maceration wine-making process | Increase | Yes | Postharvest UV-C-irradiated grapes as a potential source for producing stilbene-enriched red wines | Cantos, E., Espín, J. C., Fernández, M. J., Oliva, J., Tomás-Barberán, F. A. | J. Agric. Food Chem. 2003, 51, 1208-1214 | ||||||||||||
| 63 | Yellow passion fruit, juice | Polyphenols, carotenoids, hydroxybenzoic acid | L-Ascorbic acid, 5-hydroxymethylfurfural |
Stored for 28 days at 37°C | Pasteurization (85°C for 30 min) | Pasteurization resulted in minor changes to physicochemical attributes, but appreciable changes occurred during storage | No | Phytochemical composition and antioxidant stability of fortified yellow passion fruit (Passiflora edulis) | Talcott, S. T., Percival, S. S., Pittet-Moore, J., Celoria, C. | J. Agric. Food Chem. 2003, 51, 935-941 | |||||||||||||
| 64 | Muscadine grape juice | Anthocyanin, polyphenols | Rosemary extract, ascorbic acid | No | No | Fortification with ascorbic acid, and processing by heat or high hydrostatic pressure | Addition of ascorbic acid; thermal and high-pressure processing methods were detrimental to juice quality | No | Phytochemical stability and color retention of copigmented and processed Muscadine grape juice | Talcott, S. T., Brenes, C. H., Pires, D. M., Del Pozo-Insfran, D. | J. Agric. Food Chem. 2003, 51, 957-963 | ||||||||||||
| 65 | Marionberries, strawberries, corn | Phenolics, flavonols | Ascorbic acid | Freezing, freeze-drying, air-drying | Freezing, freeze-drying, air-drying | Freeze-drying preserved higher levels of total phrnolics in comparison with air-drying | No | Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices | Asami, D. K., Hong, Y.-J., Barrett, D. M., Mitchell, A. E. | J. Agric. Food Chem. 2003, 51, 1237-1241 | |||||||||||||
| 66 | Orange juice | Flavanones | Naringenin glycosides, hesperidin glycosides |
No | No | Freshly squeezed juice; traditional pasteurization; short-time pasterization; freezed juice |
Highest flavanone content in traditional pasteurized juice; lowest flavanone content in freezed juice |
No | Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices | Sanchez-Moreno, C., Plaza, L., de Ancos, B., Cano, M. P. | J. Sci. Food Agric. 2003, 83, 430-439 | ||||||||||||
| 67 | Broccoli | Flavonoids, hydroxycinnamic acids |
1,2,2'-Trisinapoylgentiobiose, 1,2-diferulylgentiobiose, 1,2'-dinapoyl-2-2-feruloyl-gentiobiose, 3-O-caffeoyl-quinic acid |
No | Yes | Cold storage (7 d at 1°C), then 3 d at 15°C | Loss of 62-59% total flavonoids, 51-44% sinapic acid derivatives, 73-74% caffeoyl-quinic acid derivatives |
No | Health-promoting compounds in broccoli as influenced by refrigerated transport and retail sale period | Vallejo, F., Tomas-Barberan, F., Garcia-Viguera, C. | J. Agric. Food Chem. 2003, 51, 3029-3034 | ||||||||||||
| 68 | Orange juice | Favanone, chalcone, flavonone |
Narirutin, hesperidin, didymin, chalcone |
No | No | Squeezing, pasteurization, concentration, freezing, hand squeezing | Hand squeezing: higher concentrations of flavanons in in
permeate; high concentrations of precipitated chalcones |
In vitro digestion and dialysis | Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions | Gil-Izquierdo, A., Gil, M. I., Tomas-Barberan, F. A., Ferreres, F. | J. Agric. Food Chem. 2003, 51, 3024-3028 | ||||||||||||
| 69 | Raspberries, blackberries |
Anthocyanins, total phenolics |
Ellagic acid, cyanidin-3-glucoside, cyanidin-3-sorphoside, cyanidin-3-rutinoside |
No | Yes | Freezing and frozen storage | Correlation between radical-scavenging capacity and contents of anthocyanin and total phenolics | No | Relation between bioactive compounds and free radical-scavenging capacity in berry fruits during frozen storage | González, E. M., de Ancos, B., Pilar Cano, M. | J. Sci. Food Agric. 2003, 83, 722-726 | ||||||||||||
| 70 | Apple juice | Phenolic acids, flavonoids |
No | Yes | 11 months storage | Loss of 5-21% phenolic acids, 8-19% flavonoids |
No | Quality of commercial apple juices evaluated on the basis of the polyphenol content and the TEAC antioxidant activity | Gliszczynska-Swiglo, A., Tyrakowska, B. | J. Food Sci. 2003, 68, 1844-1849 | |||||||||||||
| 71 | Blood orange juice, blood orange concentrate |
Anthocyanins | No | Heating at 70-90°C, treatment at 5-37°C |
Determination of anthocyanin degradation kinetics | No | Degradation kinetics of anthocyanins in blood orange juice and concentrate | Kirca, A., Cemeroglu, B. | Food Chem. 2003, 81, 583-587 | ||||||||||||||
| 72 | Hawthorn leaves | Flavanols, flavonoids |
(-)-Epicatechin, vitexin 2''-O-rhamnoside, acetylvitexin 2''-O-rhamnoside, acetylvitexin 2''-O-rhamnoside, hyperoiside |
Yes | No | Drough stress treatment; cold stress treatment |
Increased levels of (-)-epicatechin and hyperoiside |
No | Antioxidant capacity of polyphenolic extracts from leaves of Crataegus laevigata and Crataegus monogyna (Hawthorn) subjected to drought and cold stress | Kirakosyan, A., Seymour, E., Kaufman, P. B., Warber, S., Bolling, S., Chang, S. C. | J. Agic. Food Chem. 2003, 51, 3973-3976 | ||||||||||||
| 73 | Wine (conventinal and ecological) |
Anthocyanins, flavonols, hydroxycinnamic acids |
Delphinidin-3-glucoside, cyanidin-3-glucoside, peonidin-3-glucoside, petunidin-3-glucoside, malvidin-glucoside, malvidin-3-cumaroyl-glucoside, myrecetin3-O-glucoside, quercetin-3-O-glucoside, rutin, quercetin, myrecetin, kaempferol, trans-caffeoyltartaric acid, trans-p-cumaroyltartaric acid |
No | Yes | Storage in the dark (7 months) | Loss of 88-91% anthocyanins | No | Changes during storage in conventional and ecological wine: Phenolic content and antioxidant activity | Zafrilla, P., Morillas, J., Mulero, J., Cayuela, J. M., Martinez-Cacha, A., Pardo, F., Lopez, N. J. M. | J. Agric. Food Chem. 2003, 51, 4694-4700 | ||||||||||||
| 74 | Tomato products (pulp, puree, paste) |
Total phenolics | Rutin | No | Yes | 3 months at 30, 40 and 50°C | Decrease in total phenolics at >40 °C | No | Evaluation of heat and oxidative damage during storage of processed tomato products. II. Study of oxidative damage indices | Lavelli, V., Giovanelli, G. | J. Sci. Food Agric. 2003, 83, 966-971 | ||||||||||||
| 75 | Grapefruit juice | Flavonoids | Naringin, narirutin, hesperidin, neohesperidin |
No | No | Debittering (adsorption on XAD-16 column) |
78% loss of bitterness (naringin); loss of narirutin and hesperidin; loss of total phenolics |
No | Effects of debittering on red grapefruit juice concentrate | Lee, H. S., Kim, J. G. | Food Chem. 2003, 82, 177-180 | ||||||||||||
| 76 | Blueberries, bilberries |
Resveratrol | No | No | Heating (18 min at 190°C) | Decrease in resveratrol (17-46%) | No | Resveratrol in raw and baked blueberries and bilberries | Lyons, M. M., Yu, C. W., Toma, R. B., Cho, S. Y., Reiboldt, W., Lee, J., Van Breemen, R. B. | J. Agric. Food Chem. 2003, 51, 5867-5870 | |||||||||||||
| 77 | Blueberries | Anthocyanins, flavonols, hydroxycinnamic acids, total phenolics |
Harvest season | No | No | Greater effects among genotypes then between growing seasons | No | Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing season | Howard, L. R., Clark, J. R., Brownmiller, C. | J. Sci. Food Agric. 2003, 83, 1238-1247 | |||||||||||||
| 78 | Roselle juice | Anthocyanins | No | No | Hot water extraction, hot water blending, cold water blending, screw press |
Best method: hot water extraction (3.5 h at 60°C); 43 g/L anthocyanins (as delphinidin-3-glucoside) |
No | Optimization of hot water extraction of roselle juice using response surface methodology: A comparative study with other extraction methods | Wong, P. K., Yusof, S., Ghazali, H. M., Man, Y. B. C. | J. Sci. Food Agric. 2003, 83, 1273-1278 | |||||||||||||
| 79 | Apples | Flavanones, flavanols | Luteolinflavan, luteolinflavan 5-glucoside, eriodictyol
7-glucoside, 6''-O-trans-p-coumaroyleriodictyol 3'-glucoside |
Freezing: the leaves were frozen in liquid nitrogen | No | Lyophilizing: apple leaves were lyophilized | The content of phenylpropanoids was influenced by prohexadione | Yes | Formation of novel flavonoids in apple (Malus x domestica) treated with the 2-oxoglutarate-dependent dioxygenase inhibitor prohexadione-Ca | Roemmelt, S., Zimmermann, N., Rademacher, W., Treutter, D. | Phytochemistry 2003, 64, 709-716 | ||||||||||||
| 80 | Rooibos tea | Dihydrochalcones | Aspalathin | The leaves were sieved into different fraction sizes, using a set of stainless steel and brass coated Endecott sieves and a mechanical shaker | No | Infusion of leaves | No | Rooibos tea: Equilibrium and extraction kinetics of aspalathin | Jaganyi, D., Wheeler, P. J. | Food Chem. 2003, 83, 121-126 | |||||||||||||
| 81 | Plums | Flavonols, anthocyanidins | Rutin, quercetin 3-galactoside, quercetin
3-glucoside, cyanidin 3-glucoside, cyanidin 3-rutinoside, peonidin 3-glucoside |
Refrigerating: plums were stored in a 2-5°C cold room | No | Cutting, liophilizing, freezing: plums were cut in half andthe pits removed; pitted plums were frozen and lyophilized, and then dried samples were ground to powder and stored at -20° C |
Determination of flavonoids of different variety of plums: rutin was the most predominant flavonol | No | Quantification of polyphenolics and their antioxidant capacity in fresh plums | Kim, D. O., Chun, O. K., Kim, Y. J., Moon, H. Y., Lee, C. Y. | J. Agric. Food Chem. 2003, 51, 6509-6515 | ||||||||||||
| 82 | Tartary buckwheat | Flavonols | Rutin, quercetin, quercitrin | Drying at 50°C | No | Milling, homogenizing | Different concentrations of flavones in according to the period of harvesting | No | Tartary buckwheat (Fagopyrum tataricum Gaertn.) as a source of dietary rutin and quercitrin | Fabjan, N., Rode, J., Kosir, I. J., Wang, Z., Zhang, Z. , Kreft, I. | J. Agric. Food Chem. 2003, 51, 6452-6455 | ||||||||||||
| 83 | Apples | Flavanols, flavonols | Quercetin glycosides, procyanidin B2, epicatechin, phloretin glycosides | Refrigerating: apples were stored in a 2-5°C cold room | No | Cutting, powdering,
freeze-drying: the apples were carefully cut into slices, the pits were removed, and the freeze-dried samples were ground to powder using a laboratory mill and then stored at -20 °C |
Average concentrations of major flavonoids in different apple cultivars | No | Major phenolics in apple and their contribution to the total antioxidant capacity | Lee, K. W., Kim, Y, J., Kim, D. O., Lee, H. J., Lee, C. Y. | J. Agric. Food Chem. 2003, 51, 6516-6520 | ||||||||||||
| 84 | Apples | Anthocyanidins, flavanols, hydroxycinnamic acids, dihydrochalcones | Quercetin glycosides, cyanidin , epicatechin, phloretin glycosides, phloridzin, procyanidin, chlorogenic acid, p-coumaroylquinic acid | No | Peeling | Identification of flavonoids in apple peel and flesh: quercetin glycosides were almost exclusively found in the peel; 3-hydroxyphloretin 2'-xyloglucoside was newly identified in apple; quantification of flavonoids in different cultivars |
No | Polyphenolic profiles in eight apple cultivars using high-performance liquid chromatography (HPLC) | Tsao, R., Yang, R., Young, J. C., Zhu, H. | J. Agric. Food Chem. 2003, 51, 6347-6353 | |||||||||||||
| 85 | Shea (Vitellaria paradoxa) kernels | Flavanols, flavonols | Gallic acid, catechin, epicatechin, epicatechin gallate, quercetin, trans-cinnamic acid | Depulping, sun-drying | No | Oven-drying for 48 h; the nuts were decorticated, and the kernels were ground | Variation between provenances | No | Phenolic constituents of shea (Vitellaria paradoxa) kernels | Maranz, S., Wiesman, Z., Garti, N. | J. Agric. Food Chem. 2003, 51, 6268-6273 | ||||||||||||
| 86 | Fruits of Viburnun dilatatum Thunb. (gamazumi) | Anthocyanidins | Cyanidin 3-O-sambubioside, cyanidin 3-glucoside | No | Squeezing | Identification and content of anthocyanins | No | Identification and antiradical properties of anthocyanins in fruits of Viburnum dilatatum Thunb. | Kim, M. Y., Iwai, K., Onodera, A., Matsue, H. | J. Agric. Food Chem. 2003, 51, 6173-6177 | |||||||||||||
| 87 | Grapes | Flavan-3-ols | Proanthocyanidins, (-)- epicatechin, (-)- epicatechin-3-O- gallate, (+)-catechin | Flavan-3-ol content of wine, seeds and skins from grape varieties | No | Peeling,
liophilizing, freezing: grape skins and seeds were manually
separated,lyophilized, and frozen at -18°C under nitrogen; For Wine making: grape was destemmed, crushed, and collected into 200 L stainless steel wine vats and then undergoed a process of fermentation |
No | Monomeric, oligomeric, and polymeric flavan-3-ol of wines and grapes from Vitis vinifera L. cv. Granciano, Tempranillo, and Cabernet Sauvignon | Monogas, M., Gomez-Cordoves, C., Bartolome, B., Laureano, O., Da Silva, J. M. R. | J. Agric. Food Chem. 2003, 51, 6475-6481 | |||||||||||||
| 88 | Strawberries | Anthocyanidins | Selection of berries free from visible blemish or disease | No | Flavonoid content of strawberry cultivars | No | Antioxidant and antiproliferative activities of strawberries | Meyers, K. J., Watkins, C. B., Pritts, M. P., Liu, R. H. | J. Agric. Food Chem. 2003, 51, 6887-6892 | ||||||||||||||
| 89 | Berries of black, green, red, and white currants | Hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanidins | p-Hydroxybenzoic acid, p-hydroxybenzoic acid hexoside, p-hydroxybenzoylhexose vanillic acid, vanilloylhexose, caffeic acid, caffeoylhexose, p-coumaric acid 4-0-glucoside, p-coumroylhexose, ferulic acid, feruloylhexose, epicatechin, epigallocatechin, myricetin, myricetin 3-O-rutinoside, myricetin 3-O-glucoside, quercetin, quercetin 3-O-rutinoside, quercetin 3-O-glucoside, kaempferol, kaempferol 3-O-rutinoside, kaempferol 3-O-glucoside, delphinidin, cyanidin, cyanidin 3-O-glucoside, delphinidin 3-0-glucoside, proanthocyanidins | Fresh berries were harvested at maturity in 2000 and analyzed within 2 days | No | Homogenizing | Identification of flavonoid glycosides | No | High-performance liquid chromatography (HPLC) analysis of phenolic compounds in berries with diode array and electrospray ionization mass spectrometric (MS) | Maatta, K. R., Kamal-Eldin, A., Riitta Torronen, A. | J. Agric. Food Chem. 2003, 51, 6736-6744 | ||||||||||||
| 90 | Strawberries | Flavonols, anthocianidins | Dihydroflavonol, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, cyanidin 3-glucoside-succinate, pelargonidin 3-glucoside succinate | No | Juice preparation after pulverizing berries | Different concentrations of flavones im according to different treatments during the period of cultivation |
No | Compost as soil supplement increases the level of antioxidant compounds and oxygen radical absorbance capacity in strawberries | Wang, S. Y., Lin, H. S. | J. Agric. Food Chem. 2003, 51, 6844-6850 | |||||||||||||
| 91 | Apples, cherry, strawberries, blackberries, grapes, apple juice | Hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, anthocyanidins, dihydrochalcones | Gallic acid, p-coumaric acid, chlorogenic acid, (+)-catechin,
(-)-epicatechin, procyanidin B1, procyanidin B2, kaempferol, quercetin, phlotetin, phloredzin, pelargonidin, cyanidin |
The fruits were purchased from a local supermarket | No | Peeling (for apple) De-pitting (for cherries and grapes) |
Determination of flavonoid concentration in different parts of each fruit | No | Optimization of a new mobile phase to know the complex and real polyphenolic composition: Towards a total phenolic index using high-performance liquid chromatography | Tsao, R,. Yang, R. | J. Chromatogr. A 2003, 1018, 29-40 | ||||||||||||
| 92 | Kidney beans | Anthocyanidins | Cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, pelargonidin 3-glucoside | Drying, refrigerating: the seeds were cleaned with distilled water to remove extraneous matter, dried at 105°C for 2 h and stored at 4°C | No | The contents and composition of anthocyanidins in kidney bean depend on the classes of speckle color | No | Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.) | Choung, M. G., Choi, B. R., An, Y. N., Chu, Y. H., Cho, Y. S. | J. Agric. Food Chem. 2003, 51, 7040-7043 | |||||||||||||
| 93 | Blueberries | Anthocyanidins, flavonols, hydroxycinnamic acids | Chlorogenic acid, myricetin 3-arabinoside,
quercetin-3-galactoside, quercetin 3-arabinoside, delphinidin -3-glucoside, delphinidin -3-galactoside, cyanidin 3-glucoside, cyanidin-3-galactoside, petunidin 3-glucoside, petunidin-3-galactoside, malvidin-3-galactoside, malvidin-3-glucoside, malvidin-3-arabinoside+D101 |
Blueberry were sorted to eliminate damaged, shriveled, and unriped fruit, and selected for uniform size and colour. | Freshly harvested blueberries were placed in jars, ventilated continuosly with air or with 40, 60, 80, or 100% O2 at 5°C for up to 35 days. | Changes of flavonoids in blueberry during storage in air or high-02 atmospheres | No | Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity | Zheng, Y., Wang, C. Y., Wang, S. Y., Zheing, W. | J. Agric. Food Chem. 2003, 51, 7162-7169 | |||||||||||||
| 94 | Grape seed | Flavanols | Proanthocyanidins | Yes | Metabolism of grape seed polyphenol in the rat | Nakamura, Y., Tonogai, Y. | J. Agric. Food Chem. 2003, 51, 7125-7225 | ||||||||||||||||
| 95 | Kale | Flavonols | Quercetin, kaempferol | No | Powdering: fresh kale leaves were blended to powder under liquid nitrogen | UV-A and UV-B supplementation during kale growth in the greenhouse was found to enhance both quercetin and kaempferol levels | Yes | Structural characterization and detection of kale flavonoids by electrospray ionization mass spectrometry | Zhang, J., Satterfield, M. B., Brodbelt, J. S., Britz, S. J., B. Clevidence, B., Novotny, J. A. | Anal. Chem. 2003, 75, 6401-6407 | |||||||||||||
| 96 | Bush butter fruits | Flavonols, anthocyanidins | Hyperin, isoquercitrin, quercitrin, isorhamnetin rhamnoside,
isorhamnetin hexoside, cyanidin hexoside, petunidin hexoside, peonidin hexoside |
Freezing: some of the ripe fruits were stored at 25°C to obtain three postharvest stages; the other fruits, after peeling, were frozen in liquid nitrogen and freeze-dried. | Yes | Peeling: fruits were peeled, and the seed was discarded; skin tissues and the flesh (pulp tissue) were separated |
Evolution of the concentrations of flavonols and anthocyanins
during ripening and during the storage: Flavonols increased slightly between unripe and preripe stages and then declined gradually as ripening progressed; anthocyanins profiles showed a substantial change during ripening, concomitant with the color change from pink to purple |
No | Flavonols and anthocyanins of bush butter, Dacryodes edulis (G. Don) H. J. Lam, fruit. Changes in their composition during ripening | Missang, C. E., Guyot, S., Renard, M. G. C. | J. Agric. Food Chem. 2003, 51, 7475-7480 | ||||||||||||
| 97 | Cantaloupe, dates, medyool, grapefruits, honeydew, navel oranges,
pineapples, prunes, tangerines, watermelons, raisins, agaves, artichokes, asparagus, bananas, melons, celery, cucumber, figs, lettuce, carrots, tomatoes, onions, broccoli, cabbage, pepper, potatoes, radish, sweet potatoes, mission figs, blue corn meal, oats, rice, soybeans, navybeans, macadamia, pine nuts, brazil nuts, paprika, pepper ground, mustard seeds, garlic powder, ginger ground, poppy seeds, onion powder, turmeric, cloves ground, chilly powder, lime juice basil leaf dried, oregan leaf dried, parsley dried |
Flavanols | Afzelechin, epiafzelechin, catechin, epicatechin, gallocatechin,
epigallocatechin proanthocyanidins |
Fruits and vegetables were freeze-dried and ground into
powder; nuts, cereals/beans, and spices were ground samples without freeze-drying; beverages were in their original liquid form. |
No | Determination of flavonols | No | Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation | Gu, L., Kelm, M. A., Hammarstone, J. F., Beecher, G., Holden, J., Haytowitz, D., Prior; R. L. | J. Agric. Food Chem. 2003, 51, 7513-7521 | |||||||||||||
| 98 | Mandarine-type citrus fruits | Polymethoxylated flavones | Nobiletin, tangeretin, sinensetin, B-cryptoxanthin | Washing: ponkan fruits were purchased from a local supermarket;
they were fully ripe and firm; they were washed. |
No | Juice preparation | Different concentrations of flavones in according to different
extraction methods; concentrations of polymethoxylated flavones in ponkan fruit tissues (flavedo, albedo, segment membrane, juice sacs, whole fruit) |
No | Effect of extraction method on the concentrations of selected bioactive compounds in mandarine juice | Nogata, Y., Ohta, H., Sumida, T., Sekiya, K. | J. Agric. Food Chem. 2003, 51, 7346-7351 | ||||||||||||
| 99 | Broccoli | Flavonoids | Broccoli heads were packaged in a commercial film and stored either at 20°C | Storage of inflorescences induced accumulation of flavonoids | No | Physiological changes in the antioxidant system of broccoli flower buds senescing during short-term storage, related to temperature and packaging | Starzynska, A., Leja, M., Mareczek, A. | Plant Sci. 2003, 165, 1387-1395 | |||||||||||||||
| 100 | Radish sprout, cabbage, pak-choi, komatsuna, sweet pepper,
spinach, japanese hornwort, garland chrysanthemum, asparagus, garlic sprout, welsh onion |
Flavonols | Kaempferol-3,7-0-a-L-dirhamnopyranoside, kaempferol-3-O-a-L-rhamnopyranosyl-(1-4)-b-D-glucopyranoside |
All vegetables were purchased in a market | No | Homogenizing or cutting | No | Antioxidant constituents of radish sprout (kaiware-daikon), Raphanus sativus L. | Takaya, Y. Kondo, Y., Furukawa, T., Niwa, M. | J. Agric. Food Chem. 2003, 51, 8061-8066 | |||||||||||||
| 101 | Grape berries (Vitis vinifera L.) | Flavanols | Proanthocyanidins | Freezing: seeds were collected, weighed, and stored at -80 °C | No | The different parts of the cells (inner parts and cell walls) were first separated and frozen at -80°C until use | Determination of flavan-3-ol composition of the tannins in the different part of the seed cells | No | Composition and cellular localization of tannins in grape seeds during maturation | Nogata, Y., Ohta, H., Sumida, T., Sekiya, K. | J. Agric. Food Chem. 2003, 51, 8051-8054 | ||||||||||||
| 102 | Lentils | Flavanols | (+)- Catechin-3-glucose, (+)-catechin, (-)-epicatechin, (-)-epicatechin 3-O-gallate, (-)-epigallocatechin | Two varieties of lentilis (L.culinaris) were purchased from a local market | No | The seed coats of lentils were manually separated from the
coyledon and ground in a little mill; the powder obtained was put into plastic bags and stored at -20°C under vacuum until used |
Identification of proanthocyanidins in lentils: the major monomeric flavan-3-ol was (+) catechin 3-glucoside |
No | Proanthocyanidin composition in the seed coat of Lentils (Lens culinaris L.) | Duenas, M., Sun, B., Hernandez, T., Estrella, I., Spranger, I. M. | J. Agric. Food Chem. 2003, 51, 7999-8004 | ||||||||||||
| 103 | Plums | Flavonols, anthocyanidins | Rutin, quercetin 3-galactoside, quercetin 3-glucoside, cyanidin
3-glucoside, cyanidin 3-rutinoside, peonidin 3-glucoside, peonidin, cyanidin |
After harvest, the plums were stored at 2-5°C in a refrigerator | No | Plums, cut into several pieces after being pitted, were frozen and freeze-dried | No | Superoxide radical scavenging activity of the major polyphenols in fresh plums | Chun, O. K., Kim, D. O., Lee, C. Y. | J. Agric. Food Chem. 2003, 51, 8067-8072 | |||||||||||||
| 104 | Wines, grapes | Anthocyanidins | Malvidin 3-o-glucoside, malvidin 3-o-acetylglucoside,
malvidin-3-glucoside pyruvate, malvidin 3-O-p-coumaroylglucoside pyruvate,
syringetin 3-O-glucoside, malvidin-3-O-glucoside-4-vinylphenol, malvidin-3-O-acetylglucoside-4-vinylphenol, malvidin-3-O-p-coumaroilglucoside-4-vinylphenol, syringetin 3-o-acetylglucoside |
Vitis vinifera var. Cabernet Sauvignon
grape samples were harvested from different viticultural areas; young wines were prepared in Research and Development Canandaigua Wine Company following standard wine making procedures from those grapes; 30 commercial Cabernet Sauvignon wines were purchased from local supermarkets |
No | Fermentation | No | Anthocyanin transformation in Cabernet Sauvignon wine during aging | Wang, H., Race, E. J., Shrikhande, A. J. | J. Agric. Food Chem. 2003, 51, 7989-7994 | |||||||||||||
| 105 | Fruits of Crataegus pinnatifida | Flavanols | Procyanidins, (+)-catechin, (-)-epicatechin | Drying | No | Inhibitory effect of hot-water extract from dried fruit of Crataegus pinnatifida on low-density lipoprotein (LDL) oxidation in cell and cell-free systems | Chiu, C. Y., Lee, M. J., Liao, C. L., Lin, W. L., Yin, Y. F., Tseng; T. H. | J. Agric. Food Chem. 2003, 51, 7583-7588 | |||||||||||||||
| 106 | Berries of Vitis vinifera | Anthocyanidins | Cyanidin, delphinidin, malvidin, peonidin, petunidin | Freezing: skin samples were quick-frozen in liquid nitrogen before storage at -80°C | Homogenizing: skin samples from one to three berries were homogenized in dim light using a chilled mortar and pestle | Identification of anthocyanidins | No | A simple extraction and chromatographic system for the simultaneus analysis of anthocyanins and stilbenes of Vitis species | Ali, A., Strommer, J. | J. Agric. Food Chem. 2003, 51, 7246-7251 | |||||||||||||
| 107 | Onions, tomatoes | Flavonols | Rutin, isoquercitrin, kaempferol-3-rutinoside, quercetin trisaccharide | Washing, selection (for tomatoes): ripe, firm fruit were harvested and collected in buckets up to 16 h before processing; fruit were rinsed in water and damaged fruit and leaves removed prior to processing; Freeze-drying (for onions) |
No | No | Effect of diets fortified with tomatoes or onions with variable quercetin-glycoside content on azoxymethane-induced aberrant crypt foci in the colon of rats | Femia, A. P., Caderni, G., Ianni, M., Salvadori, M., Schijlen, E., Collins, G., Bovy, A., Dolara, P. | Eur. J. Nutr. 2003, 42, 346-352 | ||||||||||||||
| 108 | Bilberries, blackberries | Anthocyanidins | Cyanidin, peonidin, delphinidin, petunidin, malvidin | No | No | Anthocyanins are efficiently absorbed from the stomach in anesthetized rats | Talavera, S., Felgines, C., Texier, O., Besson, C., Lamaison, J. L., Remesy, C. | J. Nutr. 2003, 133, 4178-4182 | |||||||||||||||
| 109 | Plums | Flavonols, anthocyanidins | 3-O-Caffeoylquinic acid, 5-O-caffeoylquinic acid, cyanidin
3-glucoside, cyanidin 3-rutinoside, peonidin 3-glucoside, peonidin
derivatives, quercetin 3-galactoside, quercetin 3-glucoside, quercetin 3-rutinoside |
Refrigerating: the plums were stored in a 2-5°C refrigerator | No | Peeling, freezing: plums were halved, seeds were removed by hand with care; plums, cut into several pieces, were frozen and freeze-dried; samples were ground to powder and then stored at -20°C |
Identification of flavonoids in different plum cultivars | No | Contribution of individual polyphenolics to total antioxidant capacity of plums | Chun, O. K., Kim, D. O., Moon, H. Y., Kang, H. G., Lee, C. Y. | J. Agric. Food Chem. 2004, 51, 7240-5724 | ||||||||||||
| 110 | “Assaria” pomegranate fruit | Anthocyanin | Cyanidin 3-rutinoside | Spraying with wax; spraying with 1.5% CaCl2; spraying with wax and 1.5% CaCl2 | Different conditions; cold storage (5°C) | No | Storage time
and treatment influenced total anthocyanin content |
No | Anthocyanin concentration of “Assaria” pomegranate fruits during different cold storage conditions | Miguel, G., Fontes, C., Antunes, D., Neves, A., Martins, D. | J. Biomed. Biotechnol. 2004, 338-342 | ||||||||||||
| 111 | Mulberry | Anthocyanins | Cyanidin 3-glucoside | Extracting and purifying with macroporous resins for the industrial production of mulberry anthocyanins as a food colorant | No | No | Ranged from 148 to 2725 mg/L juice | No | Quantification and purification of mulberry anthocyanins with macroporous resins | Liu, X., Xiao, G., Chen, W., Xu, Y., Wu, J. | J. Biomed. Biotechnol. 2004, 326-331 | ||||||||||||
| 112 | Pomegranates | Anthocyanin, organic acids | Delphinidin 3-glucoside, cyanidin 3,5-diglucoside, oxalic acid, tartaric acid | Extraction | Storage at 4°C for 72 hours | Extraction; separation of the seeds from fruits and centrifugation; squeezing fruit halves | No significant differences in the content of sugars, organic acids, or anthocyanins; decrease of cyanidin 3,5-diglucoside level by seed centrifugation | No | The effect of two methods of pomegranate (Punica granatum L.) juice extraction on quality during storage at 4°C | Miguel, G., Dandlen, S., Antunes, D., Neves, A., Martins, D. | J. Biomed. Biotechnol. 2004, 332-337 | ||||||||||||
| 113 | Red wine | Anthocyanins, flavanols |
Aging | Yes | Aging | Progressive and irreversible conversion of anthocyanins and of flavanols to more stable pigments | No | Flavanols and anthocyanins as potent compounds in the formation of new pigments during storage and aging of red wine | Es-Safi, N.-E., Cheynier, V. | ACS Symposium Series 2004, 886, 143-159 | |||||||||||||
| 114 | Lemon juice, lemon tree | Flavanones, flavones | Effect of the rootstock and interstock grafted in lemon tree (Citrus limon L. Burm.) on the flavonoid content of lemon juice | Gil-Izquierdo, A., Riquelme, M. T., Porras, I., Ferreres, F. | J. Agric. Food Chem. 2004, 52, 324-331 | ||||||||||||||||||
| 115 | Spinach | Flavonols | Kaempferol-3-O-glycosides, quercetin-3-O-glycosides | Freezing: fresh leafs were washed in water to remove dirt, and stored in a refrigerator at 5°C overnight prior to analysis | No | Homogenizing: refrigerated raw samples were homogenized for 2 min to the smallest possible particle size using a blender | Quantification of flavonoids in raw and cooked spinach: cooking reduces total flavonoid content in the three spinach leaves by 13-17% |
No | Antioxidant capacity and phenolic content in leaf extracts of tree spinach (Cnidoscolus spp.) | Kuti, J. O., Konuru, H. B. | J. Agric. Food Chem. 2004, 52, 117-121 | ||||||||||||
| 116 | Tomatoes | Flavonols | Rutin | No | Fractionation of tomatoes paste | No | Tomato paste fraction inhibiting the formation of advanced glycation end-products | Kiho, T., Usui, S., Hirano, K., Aizawa, K., Inakuma, T. | Biosci. Biotechnol. Biochem. 2004, 68, 200-205 | ||||||||||||||
| 117 | Broccoli | Hydroxycinnamic acid derivatives | Caffeoylquinic derivatives, neochlorogenic acid, chlorogenic acid, sinapic derivatives, ferulic derivatives | Freezing: subsamples from each plant per replicate were combined, weighed, frozen at -70 °C, and freeze-dried | No | Powdering, homogenizing | Quantification of flavonoids in broccoli | Yes | In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C | Vallejo, F., Gil-Izquierdo, A., Perez-Vicente, A., Garcia-Viguera, C. | J. Agric. Food Chem. 2004, 52, 135-138 | ||||||||||||
| 118 | Grapes | Flavanols | Catechin, epicatechin, gallocatechin | No | The fruits were transformed to seeds and skins | Different content of flavonoids in grape skins and grape seed | No | Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin and gallic acid | Yilmaz, Y., Toledo, R. T. | J. Agric. Food Chem. 2004, 52, 255-260 | |||||||||||||
| 119 | Plums | Flavonols | Myricetin, quercetin, kaempferol | Refrigeration | No | Homogenizing, freezing | Different content in flavonoids between conventional and organic productions | No | Nutrients and antioxidants molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: a comparate study | Lombardi-Boccia, G., Lucarini, M., Lanzi, S., Aguzzi, A., Cappelloni, M. | J. Agric. Food Chem. 2004, 52, 90-94 | ||||||||||||
| 120 | Apples, apricots, strawberry-tree fruits, avocados, bananas, blackberries, blueberries, cherries, custard apples, figs, grapes (red and white), kiwis, medlars, peaches, pears, persimmons, pineapples, redcurrantss, plum, quinces | Flavanols | (-)-Epicatechin, (+)-catechin, gallocatechins | Drying | No | Peeling in the cases of banana, custard apple, fig, kiwi, medlar, persimmon, pineapple, pomegranate and quince | No | No | Evaluation of the antioxidant properties of fruits | Garcìa-Alonso, M., de Pascual-Teresa, S., Santos-Buelga, C., Rivas-Gonzalo, J. C. | Food Chem. 2004, 84, 13-18 | ||||||||||||
| 121 | Apples | Hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones |
Gallic acid, (+)-catechin, chlorogenic acid, procyanidin B2,
p-coumaric acid, (-)-epicatechin, ferulic acid, hyperin, rutin, phloridzin |
Refrigerating: fruits were stored for 20 days at 4°C to provide a comparable degree of maturation | No | Peeling | Different values for flavonoid concentrations in peel and in pulp | No | Improved HPLC determination of phenolic compounds in cv. Golden delicious apples using a monolithic column | Chinnici, F., Gaiani, A., Natali, N., Riponi, C., Galassi, S. | J. Agric. Food Chem. 2004, 52, 3-7 | ||||||||||||
| 122 | Grape seeds, wine pomace | Flavanols | Catechin, epicatechin, epicatechin-3-O-gallate, proanthocyanidin dimers | Wine pomaces were collected in a winery before and after their washing with hot sulfited water for anthocyanin and alcohol production | No | Wine pomaces were processed following the scheme of industrial winery exploitation of the wine-making byproducts: 1)washing, 2)pressing, 3)drying, 4)seed separation, 5) dry seeds | Different content of flavonoids in grape pomace and grape seed | No | Flavanol content and antioxidant activity in winery byproducts | Gonzalez-Paramas, A. M., Esteban-Ruano, S., Santos-Buelga, C., de Pascual-Teresa, S., Rivas-Gonzalo, J. C. | J. Agric. Food Chem. 2004, 52, 234-238 | ||||||||||||
| 123 | Apples | Flavonols, flavanols, dihydrochalcones, hydroxycinnamates | Quercetin, rutin, (-)-epicatechin, (+)-catechin, phloretin, phloridzin, chlorogenic acid | Freezing: the edible portion of apples was frozen in liquid nitrogen and finely and completely | No | Homogenizing: the edible portion was finely and completely chopped in a blender | Determination of flavonoids of different variety of apple | Yes | Relevance of apple polyphenols as antioxidants in human plasma: Contrasting in vitro and in vivo effects | Lotito, S. B., Frei, B. | Free Radical Biol. Med. 2004, 36, 201-211 | ||||||||||||
| 124 | Honey | Flavonols | Tricetin, quercetin, luteolin, myricetin, kaempferol | Freezing: all honey samples were stored at a temperature of -18 to -24 °C | Determination of flavonoids of different variety of honey: species-specific differences occur | No | Quantitative high-performance liquid chromatography analyses of flavonoids in Australian eucalyptus honeys | Yao, L., Jiang, Y., D'Arcy, B., Singanusong, R., Datta, N., Caffin, N., Raymont, K. | J. Agric. Food Chem. 2004, 52, 210-214 | ||||||||||||||
| 125 | Cranberry juice | Benzoic acids, hydroxycinnamic acids, flavonols, flavanols | Catechin, quercetin, myricetin, (-)-epicatechin, trans-resveratrol, trans-cinnamic acid, o-hydroxycinnamic
acid, p-coumaric acid, ferulic acid, caffeic acid, sinapic acid, p-hydroxyphenylacetic acid, benzoic acid, o-hydroxybenzoic acid, m-hydroxybenzoic acid, o-phtalic acid, 2,3-dihydroxybenzoic acid |
Freezing: cranberry juice cocktail (containing 27% cranberry juice) purchased from a local supermarket and stored at 4°C | No | GC-MS determination of flavonoids: benzoic acid is the major compound in juice | Yes | GC-MS determination of flavonoids and phenolic and benzoic acids in human plasma after consumption of cranberry juice | Zhang, K., Zuo, Y. | J. Agric. Food Chem. 2004, 52, 222-227 | |||||||||||||
| 126 | Cranberry powder | Flavonols | Myricetin-3-b-xylopyranoside, quercetin-3-b-galactoside, quercetin-3-b-glucoside, quercetin-3-a-arabinopyranoside, quercetin-3-a-arabinofuranoside, 3'-methoxyquercetin-3-a-xylopyranoside, quercetin-3-O-(6''-p-coumaroyl)-b-galactoside, myricetin-3-a-arabinofuranoside, myricetin-3-b-galactoside, quercetin-3-rhamnopyranoside, 3'-methoxyquercetin-3-b-galactoside, dimethoxymyricetin-hexoside, pentoside, methoxyquercetin-pentoside, quercetin-3-O-(6''-benzoyl)-b-galactoside, methoxykaempferol derivatives |
Drying, freezing | No | Elucidation of specific flavonol glycosides in cranberry: quercetin-3-arabinoside was found in both furanose and pyranose forms in cranberry |
Yes | Characterization of flavonols in cranberry (Vaccinium macrocarpon) powder | Vvedenskaya, I. O., Rosen, R. T., Guido, J. E., Russel, D. J., Mills, K. A., Vorsa; N. | J. Agric. Food Chem. 2004, 52, 188-195 | |||||||||||||
| 127 | Muscadine grapes (Vitis rotundifolia) | Anthocyanidins | Delphinidin, petunidin, malvidin, peonidin, cyanidin, ellagic acid | No | Cutting, homogenizing, juice preparation | No | Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in Muscadine grapes | Lee, J. H., Talcott, S. T. | J. Agric. Food Chem. 2004, 52, 188-195 | ||||||||||||||
| 128 | Citrus fruits | Flavonols, flavones, flavanones | Quercetin 3-O-rutinoside-7-O-glucoside, apigenin
6,8-di-C-glucoside, chrysoeriol 6,8-di-C-glucoside, eriodictyol
7-0-rutinoside, diosmetin 6,8-di-C-glucoside, hesperetin
7-O-rutinoside, homoeriodictyol 7-O-rutinoside, diosmetin 7-O-rutinoside |
No | Lemon juice was obtained by hand squeezing from the lemon cultivars | No | Effect of the rootstock and interstock grafted in lemon tree (Citrus limon (L.) Burm.) on the flavonoid content of lemon juice | Gil-Izquierdo, A., Riquelme, M. T., Porras, I., Ferreres, F. | J. Agric. Food Chem. 2004, 52, 324-331 | ||||||||||||||
| 129 | Apples | Flavanols | Procyanidins, caffeoylquinic acid, (-)-epicatechin | Fruits were purchased at the local market | No | Peeling, milling, freezing | No | Inhibition of apple polyphenol oxidase activity by procyanidins and polyphenol oxidation products | Le Bourvellec, C., Le Quere, J. M., Sanoner, P., Drilleau, J. F., Guyot, S. | J. Agric. Food Chem. 2004, 52, 122-130 | |||||||||||||
| 130 | Cherries | Hydroxycinnamic acids derivatives, anthocyanidins, flavonols | Neochlorogen acid, p-coumaroyl-quinic acid, chlorogenic acid,
cyanidin-3-glucoside, cyanidin-3-rutinoside, peonidin-3-glucoside,
pelargonidin-3-rutinoside, peonidin-3-rutinoside, rutin, catechin, epicatechin |
Refrigerating | The fruits were stored for 0, 5, 10, 15, 20, 25, 30 days at 1-2°C and 90% of relative humidity and for 0, 3, and 6 days at room temperatures | Cutting, freezing: cherries were cut in half, and the cherry halves were frozen in liquid nitrogen | Content of flavonoids and storage: phenolic acid contents generally decreased with storage at 1-2°C and increased with storage at 15°C; anthocyanin levels increased at both storage temperatures; flavonol and flavan-3-ol contents remained quite constant |
No | Effect of ripeness and postharvest storage on the phenolic profiles of cherries (Prunus avium L.) | Goncalves,, B., Landbo, A. K., Knudsen, D., Silva, A. P., Moutinho-Pereira, J., Rosa, E., Meyer, A. S. | J. Agric. Food Chem. 2004, 52, 532-530 | ||||||||||||
| 131 | Grape seeds, tea leaves | Flavanols | Catechin, epicatechin | Fermentation | No | Fermentation | Determination of flavonoids in according to different extractions | No | Determination of catechins by means of extraction with pressurized liquids | Pineiro, Z., Palma, M., Barroso, C. G. | J. Chromatogr. A 2004, 1026, 19-23 | ||||||||||||
| 132 | Grapes | Flavanols | Procyanidins | Pressing, cooling, freezing | No | Depolymerization of procyanidins | No | Efficient one pot extraction and depolymerization of grape (Vitis vinifera) pomace procyanidins for the preparation of antioxidant thio-conjugates | Selga, A., Sort, X., Bobet, R., Torres, J. L. | J. Agric. Food Chem. 2004, 52, 467-473 | |||||||||||||
| 133 | Apples, beans, blueberries, broccoli, cabbage, crawberries, eggplants, grapefruits, grapes, lettuce, mangos, onions, oranges, papaya pears, pineapples, plums, pomelos, potato, raspberries, spinach, strawberries, tangerines, toroleaves, tomatoes, watercress | Flavones, flavonols, flavanones, anthocyanidins | Apigenin, luteolin, kaempferol, quercetin, myricetin, hesperetin, naringenin, pelargonidin, cyanidin, delphinidin | Whenever possible fruits and vegetables were freeze-dried | Yes | Cooking, boiling, blanching |
Decreasing | No | Flavonoid levels of fruits and vegetables consumed in Hawaii | Franke, A. A., Custer, L. J., Arakaki, C., Murphy, S. P. | J. Food Comp. Anal. 2004, 17, 1-35 | ||||||||||||
| 134 | Citrus limon | Flavanones, flavones | Eriocitridin, hesperidin, diosmin | Drying | No | Separation of mature fruits in flavedo,albedo and pulp | Determination of flavonoid levels in leaves,stems, flowers and
fruits of Citrus limon; examination of different cultivars |
No | Citrus limon: a source of flavonoids of pharmaceutical interest | Del Rìo, J. A., Fuster, M. D., Gomez, P., Porras, I., Garcìa-Lidòn, A. , Ortuno, A. | Food Chem. 2004, 84, 457-461 | ||||||||||||
| 135 | Kancolla seeds | Flavonols | Kaempferol, quercetin, quercetin 3-O-b-D-apiofuranosyl-(1'''→~2)-0-(a-L-rhamnopyranosil-(1''''→6'') -~3-D-galactopyranoside-3',4'-dimethyl ether | No | Phenolic constituents of kancolla seeds | Dini, I., Tenore, G., Dini, A. | Food Chem. 2004, 84, 163-168 | ||||||||||||||||
| 136 | Grapes | Anthocyanidins | Malvidin, peonidin, petunidin, cyanidin, delphinidin | Freezing | No | Homogenizing | No | Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution | Vidal, S., Hayasaka, Y., Meudec, E., Cheynier, V., Skouroumounis, G. | J. Agric. Food Chem. 2004, 52, 713-719 | |||||||||||||
| 137 | Blueberries, cranberries, blackberries, marion berries, choke
berries,raspberries, strawberries, blackcurrants, cherries, green grapes, red grapes, apples, peach,es pears, nectarines, plums, apricots, kiwis, avocados, mangos, bananas, Indian squashes, sorghum, pinto beans, hazeinuts, pecans, pistachios, almonds, wainuts, peanuts, cashws |
Flavanols | Proanthocyanidins | The fruits and vegetables were received in the form of
freeze-dried powders; nuts, cereals/beans, snacks, and spices were ground without freeze-drying |
No | No | Concentration of proanthocyanidins in common foods and estimations of normal consumption | Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D. , Gebhardt, S., Prior, R. L. | J. Nutr. 2004, 134, 613-617 | ||||||||||||||
| 138 | Sweet potatoes | Anthocyanins | Anthocyanins | No | Cutting | No | In situ and in vitro antioxidant activity of sweetpotato anthocyanins | Philpott, M., Gould, K. S., Lim, C., Ferguson, L. R. | J. Agric. Food Chem. 2004, 52, 1511-1513 | ||||||||||||||
| 139 | Red coffee | Flavan-3-ols, hydroxycinnamic acids, flavonols, anthocyanidins | Proanthocyanidins, caffeoylquinic acid,
caffeoylquinic acid derivatives, monomeric (-)-epicatechin |
Red coffee cherries (Coffea arabica) of the Arabica variety were collected from different trees and divided into two lots | Yes | Freezing, lyophilizing; first lot: the seeds were removed and the pulp was immediately frozen in liquid nitrogen; second lot: after removal of the seeds, the pulp was sun-dried for 72 h and frozen in liquid nitrogen; frozen pulp from each lot was lyophilized and ground into fine powders and kept dry and in the dark until use |
Distribution of the constitutive units and mean degree of
polymerization of proanthocyanidins, present in coffee pulp and coffee
organic solvent extracts; distribution of phenolic compounds in fresh 3-day-old coffee pulp |
No | Characterization and estimation of proanthocyanidins and other phenolics in coffee pulp (Coffea arabica) by thiolysis-high performance liquid chromatography | Ramirez-Coronel, M. A., Marnet, N., Kumar Kolli, V. S., Roussos, S., Guyot, S. , C. Augur | J. Agric. Food Chem. 2004, 52, 1344-1349 | ||||||||||||
| 140 | Grapes | Flavanols, anthocyanins | Delphinidin, cyanidin, petunidin, peonidin, malvidin-3-glucoside,
malvidin-acetyl-3-glucosides, malvidin coumaroyl-3-glucosides, malvidin
caffeoyl-3-glucosides, vitisin B, catechin, epicatechin (dimers, trimers, tetramers), coumaric acid derivatives, galloylated derivatives, galloylated derivatives |
Selection: after being
sorted to remove damaged grapes, that were destemmed and transferred
to the vats for controlled fermentation at a temperature of between 25 and
28°C with the addition of a small amount of SO2; Fermentation |
No | Fermentation | Determination of flavonoids in according to different period of
grape-harvesting: the
characteristics and the composition of grapes harvested later than the usual time are quite beneficial to obtaining quality aged wines |
No | Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening | Perez-Magarino, S., Gonzalez-San Jose, M. L. | J. Agric. Food Chem. 2004, 52, 1181-1189 | ||||||||||||
| 141 | White onions, red onions, red lettuce, arugula, chicory | Flavonols, flavones, anthocyanidins, flavanones | Quercetin, kaempferol, luteolin,
apigenin, cyanidin, phloridzin, sinensetin, naringenin, hesperetin, chalconaringenin |
Selection, freezing: the edible and nonedible parts of the samples were immediately cleaned, chopped into small pieces, frozen in liquid nitrogen, and stored at -80°C. | No | Homogenizing | Determination of flavonoids in according to different type of fruits | No | Flavonoids in vegetables foods commonly consumed in Brazil and estimated ingestion by the Brazilian population | Arabbi, P. R., Genovese, M. I., Lajolo, F. M. | J. Agric. Food Chem. 2004, 52, 1124-1131 | ||||||||||||
| 142 | Strawberries | Hydroxybenzoic acids, flavonols, anthocyanidins | p-OH-Benzoic acid, p-coumaric acid, ellagic acid,
cyanidin-3-glucoside, pelargonidin-3-glucoside, kaempferol, quercetin, myricetin |
Freezing: the fruits of the genotypes were harvested at green, pink, and ripe maturation stages, immediately treated with liquid nitrogen, and stored at -80°C until extraction |
No | Homogenizing | Determination of flavonoids in according to different period of strawberry harvesting | No | Phenolic composition of strawberry genotypes at different maturation stages | Kosar, M., Kafkas, E., Paydas, S., Baser, K. H. | J. Agric. Food Chem. 2004, 52, 1586-1589 | ||||||||||||
| 143 | Potatoes | Hydroxycinnamic acids, flavanols | p-OH-Benzoic acid, p-coumaric acid, (+)-catechin, (-)-epicatechin | Each potato was hand-rinsed under a stream of tap water for 15-20 s, and the dirt was removed by gently rubbing by hand under the water stream; after rinsing, the potatoes were shaken to remove any excess water, gently blotted with a paper towel, and placed in darkness for air-drying | No | Homogenizing | Determination of flavonoids of different cultivars of potatoes | No | Content of free phenolic compounds in cultivars of potatoes harvested in Tenerife (Canary Islands) | Mendez, C. M. V., Delgado, M. A. R., Rodriguez, E. M. R., Romero, C. D. | J. Agric. Food Chem. 2004, 52, 1323-1327 | ||||||||||||
| 144 | Wine | Anthocyanidins | Malvidin, petunidin, peonidin malvidin-3-glucoside, malvidin-3-glucoside pyruvate, malvidin-3-glucoside acethaldehyde, petunidin 3-glucoside-4-vinylphenol, malvidin 3-(6''-p coumaroylglucoside), malvidin-3-glucoside-4-vinylcatechol, malvidin-3-glucoside-4-vinylphenol, malvidin-3-glucoside-4-vinylguaiacol, peonidin 3-glucoside-4-vinylphenol, malvidin-3-(6''-acetylglucoside)-4-vinylphenol, malvidin-3-(6''-p-coumaroilglucoside)-4-vinylphenol |
Homogenizing: for each wine, two bottles were mixed and homogenized before sampling | Lyophilizing, fermentation | Identification of anthocyanins during sparkling wine making | No | Occurence of pyronoanthocyanins in sparkling wines manufactured with red grape varieties | Pozo-Bayon, M. A., Monagas, M., Polo, M. C., Gomez-Cordoves, C. | J. Agric. Food Chem. 2004, 52, 1300-1306 | |||||||||||||
| 145 | Honey | Flavonols, flavanones, flavones | Myricetin, tricetin, quercetin, luteolin, guercetin 3-methyl ether,
kaempferol, 8-methoxy-kaempferol, pinocembrin, quercetin 3,3'-dimethyl
ether, isorhamnetin, chrysin, pinobanksin, genkwanin |
Freezing: honey samples were stored in a freezer at a temperature of -18 to -24°C | No | Determination of flavonoids in according to different type of honey | No | Flavonoids in Australian Melaleuca, Guioa, Lophostemon, Banksia and Helianthus honeys and their potential for floral authentication | Yao, L., Jiang, Y., Singanusong, R., D'Arcy, B., Datta, N., Caffin, N., Raymont, K. | Food Res. Int. 2004, 37, 166-174 | |||||||||||||
| 146 | Mangoes | Flavonols | Quercetin | Selection: uniform fruits selected for the experiment were dipped in acidic electrolyzed water and hot water | Two lots were stored at a temperature of 5°C and 75-80% relative humidity for 20 and 30 days | Homogenizing | Quercetin content in tree-ripe fruits, but decreased in mature-green fruits | No | Fruit antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of irwin mango fruits stored at low temperature after high electric field pretreatment | Shivashankara, K. S., Isobe, S., Al-Haq, M. I., Takenaka, M., Shiina, T. | J. Agric. Food Chem. 2004, 52, 1281-1286 | ||||||||||||
| 147 | Oranges, mandarin-type fruits, tangelos, grape fruits | Flavanones | Narirutin, hesperidin, didymin, naringin, neohesperidin, poncirin | Drying: the fruits were selected, washed in sterile water and dried | Changes of flavonoid content during storage at 4°C | Peeling, cutting: fruits were peeled to obtain segments (for oranges, mandarine-type fruits, tangelo fruits); fruits were cut crosswise and squeezed to obtain the juices (for oranges and grapefruits) |
The segments showed a significant increase in total flavonoids,
mainly hesperedin, during
storage; a decrease in the amount of single flavonoids was found in the orange juices |
No | Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage | Del Caro, A., Piga, A., Vacca, V., Agabbio, M. | Food Chem. 2004, 84, 99-105 | ||||||||||||
| 148 | Citrus bergamia juice | Flavanones | Narirutin, didymin, neoeriocitrin, naringin, neohesperidin, eriocitrin, hesperidin, 7-OH-flavanon | No | Lyophilizing | Determination of flavonoids in according to different extraction procedures | No | Study of extraction procedure by experimental design and validation of a LC method for determination of flavonoids in Citrus bergamia juice | Calabrò, M. L., Galtieri, V., Cutroneo, P., Tommasini, S., Ficarra, P., Ficarra, R. | J. Pharm. Biomed. Anal. 2004, 35, 349-363 | |||||||||||||
| 149 | Grape seeds | Flavanols | Viniferone A (oxidative derivative of catechin), viniferone B and C (oxidative derivatives of epicatechin) | Novel flavonol derivatives from grape seeds | Fan, P., Lou, H., Yu, W., Ren, D., Ma, B. , Ji, M. | Tetrahedron Lett. 2004, 45, 3163-3166 | |||||||||||||||||
| 150 | Grape wine | Flavones, flavonols, flavanones | Apigenin, baicalein, luteolin, naringenin, hesperetin, galangin, kaempferol, quercetin, myricetin | The grape wine sample was concentrated to dryness by vacuum rotatory | No | No | Determination of flavonoids by high-performance liquid chromatography and capillary electrophoresis | Wang, S. P., Huang, K. J. | J. Chromatogr. A 2004, 1032, 273-279 | ||||||||||||||
| 151 | Black chokeberries | Anthocyanidins | Cyanidin | No | Preparation of black chokeberry fruit extract and red pigment fraction | Yes | Gastroprotective effect of red pigments in black chokeberry fruit (Aronia melanocarpa Elliot) on acute gastric hemorrhagic lesions in rats | Matsumoto, M., Hara, H., Chiji, H., Kasai, T. | J. Agric. Food Chem. 2004, 52, 2226-2229 | ||||||||||||||
| 152 | Grapes (Vitis vinifera) | Flavanols | (-)- Epicatechin, (-)-epigallocatechin | Selection | No | The skins of the grapes were manually separated from the seeds
and kept at 4°C; lyophilizing |
Change in proanthocyanidin mean degree of polymerization and average molecular weight degradation | No | Analysis of the oxidative degradation of proanthocyanidins under basic conditions | Jorgensen, E. M., Marin, A. B., Kennedy, J. A. | J. Agric. Food Chem. 2004, 52, 2292-2296 | ||||||||||||
| 153 | Plum puree | Anthocyanin | Puree | No | Heating | No | Thermal degradation kinetics of anthocyanin and visual colour of plum puree | Ahmed, J., Shivhare, U. S., Raghavan, G. S. V. | Eur. Food Res. Technol. 2004, 218, 525-528 | ||||||||||||||
| 154 | Strawberries (Senga Sengana, BFr77111, Elsanta, and Honeoye) | Flavonol, phenolic acids, hydroxycinnamic acids, oligosaccharides | Ascorbate, dehydroascorbate, ellagic acid, chlorogenic acid | No | Cold storage for up to 3 days | No | Variation | No | Antioxidants, Low Molecular Weight Carbohydrates, and Total Antioxidant Capacity in Strawberries (Fragaria × ananassa): Effects of Cultivar, Ripening, and Storage | Olsson, M. E., Ekvall, J., Gustavsson, K.-E., Nilsson, J., Pillai, D. , Sjöholm, I., Svensson, U., Åkesson, B., Nyman, M. G. L. | J. Agric. Food Chem. 2004, 52, 2490-2498 | ||||||||||||
| 155 | Blueberries | Anthocyanin | Freezing, drying (untreated and pretreated) | Fresh samples were stored for two weeks at 5°C; frozen samples were kept for up to three months at −20°C | Freezing, drying, | Total anthocyanins in untreated and pretreated dried blueberries were reduced; frozen samples did not show any significant decrease | No | The change of total anthocyanins in blueberries and their antioxidant effect after drying and freezing | Lohachoompol, V., Srzednicki, G., Craske, J. | J. Biomed. Biotechnol. 2004, 248-252 | |||||||||||||
| 156 | Black carrots | Anthocyanin | Fermentation | Stored at 4, 25, and 40°C | Pasteurization and sorbate addition | The monomeric anthocyanin content and color density decreased with increasing time as a function of storage temperature | Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: Shalgam | Turker, N., Aksay, S., Ekiz, H. I. | J. Agric. Food Chem. 2004, 52, 3807-3813 | ||||||||||||||
| 157 | Strawberries | Anthocyanin | Ascorbic acid | Freezing | Low storage temperature, three month storage | Freezing | No statistically significant differences | No | Effect of low temperature on the ascorbic acid content and quality characteristics of frozen strawberry | Sahari, M. A., Boostani, F. M., Hamidi, E. Z. | Food Chem. 2004, 86, 357-363 | ||||||||||||
| 158 | Sweet cherries (Burlat, Saco, Summit and Van) | Phenols, hydroxycinnamates, anthocyanins, flavonols | p-Coumaroylquinic acid, catechin, flavan-3-ol, cyanidin-3-rutinosid | No | Storage at 2 and 15°C for 30 and 6 days | No | Storage at 15°C increased the phenol levels; cold storage induced decreased total phenol levels in the cvs. Summit and Van but increased total phenol levels in the cvs. Burlat and Saco | Storage affects the phenolic profiles and antioxidant activities of cherries (Prunus avium L.) on human low-density lipoproteins | Gonçalves, B., Landbo, A.-C., Let, M., Silva, A. P., Rosa, E. , Meyer, A. S. | J. Sci. Food Agric. 2004, 84, 1013– 1020 | |||||||||||||
| 159 | Cereal brans (oat and wheat brans) | p-Hydroxybenzoic acid, | Syringic acid, vanillic acid, vanillin, phytic acid, ferulic acid, protocatechuic acid, gentisic acid, | 28 days of storage | Evaluation of antioxidant capacity of cereal brans | Martínez-Tomé, M., Murcia, M. A., Frega, N., Ruggieri, S., Jiménez, A. M., Roses, F., Parras, P. | J. Agric. Food Chem., 2004, 52, 4690-4699 | ||||||||||||||||
| 160 | Prunes | Cinnamates, anthocyanins, flavonols |
Acorbic acid, chlorogenic acid, neochlorogenic acid | Drying | Yes | Dried by high-temperature (85 and 70°C) and low-temperature (60°C) procedures were monitored during storage | Neochlorogenic acid decreased, chlorogenic acid increased, anthocyanins disappeared, flavonol content fell | No | Effect of drying conditions and storage period on polyphenolic content, antioxidant capacity, and ascorbic acid of prunes | Del Caro, A., Piga, A., Pinna, I., Fenu, P. M., Agabbio, M. | J. Agric. Food Chem. 2004, 52, 4780-4784 | ||||||||||||
| 161 | Black tea | Flavanols, flavanoid | Catechin, theaflavin, thearubigin | Fermentation, blended | No | Brewing | Flavonoid content varied greatly | No | Tea variety and brewing techniques influence flavonoid content of black tea | Peterson, J., Dwyera, J., Jacquesa, P., Randa, W., Priorb, R., Chuia, K. | J. Food Compos. Anal. 2004, 17, 397-405 | ||||||||||||
| 162 | Soy | Isoflavones | No | Yes | Yes | Loss of soy isoflavones during storage; effect of processing conditions on specific modifications of soy isoflavones | Yes | Stability and shelf life of bioactive compounds during food processing and storage: Soy isoflavones | Shimoni, E. | J. Food Sci. 2004, 69, R160-R166 | |||||||||||||
| 163 | Red wine | Phenolics, anthocyanins | Aging | Storage with oak chips and in oak barrels | Aging | Faster loss of anthocyanins and higher number of polymerisations in the wine aged in contact with oak chips than in barrels | No | Changes in phenolic compounds and colour parameters of red wine aged with oak chips and in oak barrels | Del Alamo Sanza, M., Fernández Escudero, J. A., De Castro Torío, R. | Food Sci. Technol. Int. 2004, 10, 233-241 | |||||||||||||
| 164 | Jicama | Phenolics, lignin | Hydroxacinnamic acid, coumaric acid, caffeic acid, ferulic acid, gallic acid,coniferaldehyde, coniferyl alcohol | Cut | Stored at 10 and 20°C for one week | Browning | Phenolic and lignin content increased | No | Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama | Aquino-Bolañosa, E. N., Mercado-Silva, E. | Postharvest Biol. Technol. 2004, 33, 275-283 | ||||||||||||
| 165 | Winemaking waste solids, resulting from red grapes | Antioxidants | Hydroxycinnamic acid | Fermentation | No | Fermentation, destillation, separating liquors by pressing and freeze-dried | No | Assessment of the production of antioxidants from winemaking waste solids | Cruz, J. M., Domínguez, H., Parajó, J. K. | J. Agric. Food Chem. 2004, 52, 5612-5620 | |||||||||||||
| 166 | Blueberries (Vaccinium corymbosum, cv. Rubel) | Anthocyanins, polyphenolics |
Cinnamic acid, flavonol-glycosides |
Heating, SO2, citric acid, and industrial juice-processing enzymes | No | Juice-processing | Enzyme treatment had little effect on total monomeric anthocyanins and on total phenolics recovery; various combinations of heat, SO2, and citric acid yielded extracts with higher concentrations of ACY and TP than the control | No | Extraction of anthocyanins and polyphenolics from blueberry processing waste | Lee, J., Wrolstad, R. E. | J. Food Sci. 2004, 69, C564-C573 | ||||||||||||
| 167 | ‘Rio Red’ grapefruit | Flavanones, terpenoids | Naringin, narirutin, limonin, 17-β-D-glycopyranoside, β-carotene, lycopene, ascorbic acid | Low dose irradiation with 0, 70, 200, 400 and 700 Gy | Storage conditions by subjecting the fruit to 10°C for 4 weeks followed by 1 week at 20°C with 90–95% relative humidity | No | Lower doses were useful in enhancing health promoting compounds in early season grapefruit; higher doses of irradiation (400 and 700 Gy) had detrimental effects on quality of early season grapefruit | Yes | Irradiation and storage influence on bioactive components and quality of early and late season ‘Rio Red’ grapefruit (Citrus paradisi Macf.) | Patil, B. S., Vanamalaa, J., Hallmanc, G. | Postharvest Biol. Technol. 2004, 34, 53-64 | ||||||||||||
| 168 | Red wine | Polyphenols, anthocyanins, flavonols, phenolic acids |
Quercetin, myricetin, apigenin, kaempferol, gallic, caffeic, caffeoyltartaric, p-coumaric, 2,5-di-S-glutationil-caftaric, malvidin, peonidin, petunidin, cyanidin, delphinidin |
No | No | Differences in the concentration levels | No | Polyphenols content in some Italian red wines of different geographical origins | Gambelli, L., Santaroni, G. P. | J. Food Comp. Anal. 2004, 17, 613-618 | |||||||||||||
| 169 | Malvasia, Trebbiano and Sangiovese grapes | Phenols, anthocyanins | Dehydration based on the passage of air through a tunnel | Placed in the tunnel 18 or 7 days | No | Increase, almost doubled | No | Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production | Bellincontro, A., De Santis, D., Botondi, R., Villa, I., Mencarelli, F. | J. Sci. Food Agric. 2004, 84, 1791–1800 | |||||||||||||
| 170 | Pears | Hydroxycinnamic, phenolic |
No | Long-term storage under controlled atmosphere (all combinations of 2 and 4% (v/v) O2 with 0.5 and 1.5% (v/v) CO2) | no | No | Sensorial and physicochemical quality responses of pears (cv Rocha) to long-term storage under controlled atmospheres | Galvis-Sánchez, A. C., Fonseca, S. C., Morais, A. M. M. B., Malcata , F. X. | J. Sci. Food Agric. 2004, 84, 1646–1656 | ||||||||||||||
| 171 | Apples | Polyphenols, flavonoids, flavones |
Cholorogenic acid, phloridzin, catechins, |
Storage | Storage for four month | During storage, concentration of catechin and phloridizin incresed | Yes | Influence of variety and storage on the polyphenol composition of apple flesh | Napolitano, A., Cascone, A., Graziani, G., Ferracane, R., Scalfi, L. , Di Vaio, Ritieni, C. A., Fogliano, V. | J. Agric. Food Chem. 2004, 52, 6526-6531 | |||||||||||||
| 172 | Plants | Phenolics | No | Yes | Bioavailability of phenolic compounds | Karakaya, S. | Crit. Rev. Food Sci. Nutr. 2004, 44, 453-464 | ||||||||||||||||
| 173 | Strawberries | Anthocyanins, phenolics | UV-C irradiation and heat treatment | Yes | No | Reduction of accumulation of anthocyanins; lower amount of phenolics | No | Combined use of UV-C irradiation and heat treatment to improve postharvest life of strawberry fruit | Pan, J., Vicente, A. R., Martínez, G. A., Chaves, A. R., Civello, P. M. | J. Sci. Food Agric. 2004, 84, 1831–1838 | |||||||||||||
| 174 | Strawberries | Anthocyanins, phenolics | Ethyl hexanoate, hexyl acetate, methyl acetate, butyl acetate, 3-hexenyl acetate, methyl hexanoate | No | Storage temperature and time | No | Decreased during storage; berries stored at temperatures higher than 0°C showed higher content of aroma compounds and antioxidant capacity during the postharvest period | No | Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit | Ayala-Zavalaa, J. F., Wang, S. Y., Wang, C. Y., González-Aguilarc, G. A. | Lebensm. Wiss. Technol. 2004, 37, 687-695 | ||||||||||||
| 175 | Cloudy apple juice | Polyphenolic antioxidants, | Cryptochlorogenic acid, chlorogenic acid, epicatechin, and procyanidin B2 | No | No | Mash maceration | Content of chlorogenic acid was influenced by the composition of pectolytic enzyme preparations because the presence of secondary protease activity resulted in a rise of chlorogenic acid | No | Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice | Mihalev, K., Schieber, A., Mollov, P., Carle, R. | J. Agric. Food Chem. 2004, 52, 7306-7310 | ||||||||||||
| 176 | Oranges (peel) | Flavonoids, hydroxycinnamates, flavone glycosides, antioxidants | Flavanone-O-trisaccharides, flavanone- and flavone-O-disaccharides, flavone-C-glycosides, limocitrin, limocitrol, chrysoeriol, polymethoxylated flavones | Juice production | No | Juice production | Miscellaneous phenolic-containing fractions, also constituted a major portion of the total antioxidants in ultrafiltered molasses | No | Fractionation of orange peel phenols in ultrafiltered molasses and mass balance studies of their antioxidant levels | Manthey, J. A. | J. Agric. Food Chem. 2004, 52, 7586-7592 | ||||||||||||
| 177 | Blackberries | Anthocyanins, polyphenolics | No | No | No | Total anthocyanin pigments increased from underripe to overripe | No | Influence of cultivar, maturity, and sampling on blackberry (Rubus L. hybrids) anthocyanins, polyphenolics, and antioxidant properties | Siriwoharn, T., Wrolstad, R. E., Finn, C. E., Pereira, C. B. | J. Agric. Food Chem. 2004, 52, 8021-8030 | |||||||||||||
| 178 | Black currants juice | Anthocyanines, terpenes, aldehydes, furans, phenols, esters | Juice concentration process | No | Thermal treatment (45, 60, 75, and 90°C), pasteurizing | Concentration of most terpenes, aldehydes, furans, and phenols increased; concentration of esters decreased | No | Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma | Varming, C., Andersen, M. L., Poll, L. | J. Agric. Food Chem. 2004, 52, 7628-7636 | |||||||||||||
| 179 | Black tea | Polycyclic aromatic hydrocarbons, flavonols | Withering, rolling, fermentation, drying, and drying and sorting | No | Manufacturing process: withering, rolling, fermentation, drying, and drying and sorting | Total contents of the PAHs in the crude black tea and the black tea were obviously higher than those in the tea leaves sampled after each manufacturing step before the drying stage | No | Polycyclic aromatic hydrocarbons: Pollution and source analysis of a black tea | J. Agric. Food Chem. 2004, 52, 8268-8271 | ||||||||||||||
| 180 | Pu-erh tea | Flavonoid, flavonols, epicatechin, ascorbic acid, polyphenolics | Catechin | Fermentation | No | Fermentation | The results revealed that epicatechin, flavonoid, ascorbic acid, and polyphenolic compounds are present in WEPT, which may partially account for the protective effect on oxidative damage | No | Effects of Pu-erh tea on oxidative damage and nitric oxide scavenging | Duh, P.-D., Yen, G.-C., Yen, W.-Y., Wang, B.-S., Chang, L.-W. | J. Agric. Food Chem. 2004, 52, 8169-8176 | ||||||||||||
| 181 | Barley grain | Hydroxycinnamic acids | Ferulic acid, coumaric acid | No | Malting | Increase with higher temperature and lower pH of steeping water | No | Changes of free ferulic and coumaric acid contents during malting of barley grain | Szwajgier, D., Pielecki, J., Targonski, Z. | Pol. J. Food Nutr. Sci. 2005, 14, 423-429 | |||||||||||||
| 182 | Pinotage, Cabernet Sauvignon, Chardonnay, Chenin blanc wines | Total phenols, total anthocyanins, flavanols, flavonols, hydroxycinnamic acids | Storage at 0, 15, 30°C, 12 months | Yes | Decrease in total phenol content and in antioxidant activity during storage; flavanols increased up to 9 months with subsequent decrease to 12 months; flavonol contents decreased; minor changes in hydroxycinnamic acid contents | No | Changes in the phenolic composition and antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin Blanc wines during bottle ageing | de Beer, D., Joubert, E., Gelderblom, W. C. A., Manley, M. | S. Afr. J. Enol. Viticult. 2005, 26, 6-15 | ||||||||||||||
| 183 | Sherry wine | Hydroxybenzoic acids, hydroxycinnamic acids, flavanols | Gallic acid, syringic acid, cartaric acid, 2-S-glutathionyl caftaric acid, cis p-coutaric acid, trans p-coutaric acid, fertaric acid, caffeic acid, trans p-coumaric acid, ferulic acid, procyanidin B1, catechin, procyanidin B2, epicatechin | Different degrees of destemming (0, 25, 50, 75%), fermentation of musts | Sampling after 0, 2, 4, 6, 9 days | Fermentation | Increase of some compounds during alcoholic fermentation | No | Effects of grape destemming on the polyphenolic and volatile content of Fino sherry wine during alcoholic fermentation | Benitez, P., Castro, R., Natera, R., Garcia-Barroso, C. | Food Sci. Technol. Int. 2005, 11, 233-242 | ||||||||||||
| 184 | Acerola | Hydroxybenzoic acids, hydroxycinnamic acids, total phenols | Catechin, coumaric acid, syringic acid, caffeic acid, ferulic acid | Frozen, stored at -18°C, thawing, juice extraction (domestic juice extractor) | No | Juice extraction | Decrease of total phenols and individual compounds during ripening | No | Chemical composition and antioxidant activity of juices from mature and immature acerola (Malpighia emarginata DC) | Righetto, A. M., Netto, F. M., Carraro, F. | Food Sci. Technol. Int. 2005, 11, 315-321 | ||||||||||||
| 185 | Sea buckthorn | Hydroxycinnamic acids, hydroxybenzoic acids | Salicylic acid, 16 further compounds | No | Screening of phenolic acids in six cultivars | No | Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L.) berries | Zadernowski, R., Naczk, M., Czaplicki, S., Rubinskiene, M., Szalkiewicz, M. | J. Am. Oil Chem. Soc. 2005, 82, 175-179 | ||||||||||||||
| 186 | Broccoli | Flavonols, hydroxycinnamic acids, hydroxybenzoic acids, flavones | 12 primary phenolic compounds were separated and identified | Preponderance of flavonoids; organic farming and water stress decreased overall biosynthesis of phenolic compounds | No | Cultivation conditions and selenium fertilization alter the phenolic profile, glucosinolate, and suforaphane content of broccoli | Robbins, R., Keck, A.-S., Banuelos, G., Finley, J. W. | J. Med. Food 2005, 8, 204-214 | |||||||||||||||
| 187 | Dou-Chi (soybean fermented food) | Isoflavones, isoflavanones, hydroxybenzoic acids, hydroxycinnamic acids | p-Hydroxybenzoic acid, vanillic acid, syringic acid, ferulic acid, 8-hydroxygenistein, 6-hydroxydaidzein, daidzein, glycitein, genistein, 3´-hydroxydaidzein, dihydroxydaidzein | Fermentation | Increase of some compounds with a maximum after 48 h, gradual decrease after that | No | DPPH radical-scavenging compounds from Dou-Chi, a soybean fermented food | Chen, Y.-C., Sugiyama, Y., Abe, N., Kuruto-Niwa, R., Nozawa, R., Hirota, A. | Biosci. Biotechn. Biochem. 2005, 69, 999-1006 | ||||||||||||||
| 188 | Grape pomace | Anthocyanins, hydroxybenzoic acids, hydroxycinnamic acids, stilbenes, flavanols, flavonols | Winemaking | Grape pomace is a rich source of phenolic compounds which may be used as functional ingredients | No | Characterization and recovery of phenolic compounds from grape pomace - a review | Kammerer, D. R., Schieber, A., Carle, R. | J. Appl. Bot. Food Qual. 2005, 79, 189-196 | |||||||||||||||
| 189 | Mustard seeds | Hydroxybenzoic acid | p-Hydroxybenzoic acid | Processing according to Pharmacopoeia of the People´s Republic of China | Traditional Chinese processing | p-Hydroxybenzoic acid is produced during processing (from sinapine?) | No | The effects of Chinese traditional processing method on components in semen Sinapis albae | Liu, L., Zhou, H., Sun, S., Wang, Q., Li, G. | Am. J. Biochem. Biotechnol. 2005, 1, 64-68 | |||||||||||||
| 190 | Wine | Hydroxybenzoic acids, hydroxycinnamic acids | Thermal treatment of grape mash | No | Vinification | Increase in wine polyphenol contents after thermal treatment | No | The effect of thermal treatment of pulp on the variation of phenol carboxylic acids and color intensity of strong pink wines | Ebelashvili, N. | Bull. Georgian Acad. Sci. 2005, 171, 142-144 | |||||||||||||
| 191 | Wine | Hydroxybenzoic acids, hydroxycinnamic acids, flavones, flavonols, flavanonols, flavanols, anthocyanins | Winemaking | Enzymatic and chemical oxidation reactions, condensation reactions, addition reactions | No | Updated knowledge about the presence of phenolic compounds in wine | Monagas, M., Bartolomé, B., Gómez-Cordovés, C. | Crit. Rev. Food Sci. Nutr. 2005, 45, 85-118 | |||||||||||||||
| 192 | Leafy vegetables (Coriandrum sativum, Spinacia oleracea, Trigonella corniculata, Trigonella foenum-graecum) | Hydroxycinnamic acids, hydroxybenzoic acids | Caffeic acid, ferulic acid, gallic acid | No | Thermal treatment | Thermal treatment reduced total phenolic contents, antioxidant and free radical scavenging activities | No | Antioxidant and free radical scavenging activities of some leafy vegetables | Bajpai, M., Mishra, A., Prakash, D. | Int. J. Food Sci. Nutr. 2005, 56, 473-481 | |||||||||||||
| 193 | Rice | Hydroxybenzoic acids, hydroxycinnamic acids | 6´-O-Feruloylsucrose, 6´-O-sinapoylsucrose, ferulic acid, sinapic acid, p-coumaric acid, chlorogenic acid, caffeic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, syringic acid | Soaking at 32°C up to 24 h, freeze-drying, grinding, sieving | No | Germination | Hydrolysis of some compounds during germination; increase in ferulic and sinapic acid | No | High-performance liquid chromatographic determination of phenolic compounds in rice | Tian, S., Nakamura, K., Cui, T., Kayahara, H. | J. Chromatogr. A 2005, 1063, 121-128 | ||||||||||||
| 194 | White wines | Total polyphenols, total flavanols (vanillin assay) | Vinification, storing | Storing at 15°C, accelerated browning test (heating at 55°C, 12 days) | Winemaking | No significant correlation between total polyphenols or total flavanols and browning onset of wines | No | Browning development in white wines: Dependence on compositional parameters and impact on antioxidant characteristics | Sioumis, N., Kallithraka, S., Tsoutsouras, E., Makris, D. P., Kefalas, P. | Eur. Food Res. Technol. 2005, 220, 326-330 | |||||||||||||
| 195 | Vegetables, spices, dressings | Flavanols, total phenols, flavonoids | Preparation of mixed salads, vegetables were heat treated | No | Salad preparation, vegetable cooking or steaming | Screening of phenolic contents depending on the composition, dressing, heating regime | No | Antioxidant capacity of vegetables, spices and dressings relevant to nutrition | Ninfali, P., Mea, G., Giorgini, S., Rocchi, M., Bacchiocca, M. | Br. J. Nutr. 2005, 93, 257-266 | |||||||||||||
| 196 | Wine | (See ´Aspects of contents´) | Winemaking | Increase of phenolic contents by higher fermentation temperature, thermo-vinification, must freezing, soignee, pectolytic mash treatments, extended maceration; no or little lasting effect by SO2 and cold-soak treatments; further parameters or processes: carbonic maceration, yeast selection, skin and juice mixing practices | No | A review of the effect of winemaking techniques on phenolic extraction in red wines | Sacchi, K. L., Bisson, L. F., Adams, D. O. | Am. J. Enol. Viticult. 2005, 56, 197-206 | |||||||||||||||
| 197 | Red wine | Anthocyanins | Maceration for 4 h at two different pH values | No | Winemaking | Extractability of anthocyanins and with it the wine color intensity and chromatic wine parameters varied with the grape cultivars | No | Differences in anthocyanin extractability from grapes to wines according to variety | Romero-Cascales, I., Ortega-Regules, A., Lopez-Roca, J. M., Fernandez-Fernandez, J. I., Gomez-Plaza, E. | Am. J. Enol. Viticult. 2005, 56, 212-219 | |||||||||||||
| 198 | Wine | Anthocyanins, hydroxybenzoic acids, hydroxycinnamic acids | Gallic acid, catechin, p-coumaric acid, t-resveratrol, cyanidin-3-O-glucoside | Quantification of polyphenols at various stages of winemaking | No | Winemaking | Contents showed a wide range until the end of the alcoholic fermentation, then levelled off | No | Study of Amarone Valpolicella wine aging using chemical parameters | Brenna, O. V., Tomaselli, N., Pagliarini, E. | Ital. J. Food Sci. 2005, 17, 59-66 | ||||||||||||
| 199 | Red wine, grapes | Anthocyanins | Acylated and non-acylated glycosides of malvidin, delphinidin, petunidin, peonidin, cyanidin | Skins were separated and macerated in 12% ethanol, pH 3.2, 24 h | No | Winemaking | Anthocyanic profile allowed the discrimination of the grapes and wines of different varieties | No | Anthocyanic composition of Tannat, Cabernet-Sauvignon and Merlot grapes and red wines: utilities of the profiles obtained for the varietal characterization | Gonzalez-Neves, G., Barreiro, L., Gil, G., Franco, J., Carbonneau, A., Moutounet, M. | Bull. l´O.I.V. 2005, 78, 30-44 | ||||||||||||
| 200 | Strawberries, onions | Anthocyanins, flavonols | Quercetin | Three types of fluorescent lamps for lighting | Storage under light | Color differences between sunlit and shaded sides of strawberries disappeared; content of quercetin in onion was doubled | No | Effect of UV irradiation after the harvest on the content of flavonoid in vegetables | Higashio, H., Hirokane, H., Sato, F., Tokuda, S., Uragami, A. | Acta Horticult. 2005, 682, 1007-1012 | |||||||||||||
| 201 | Wine | Anthocyanins, flavanols, hydroxycinnamic acids, hydroxybenzoic acids | Vinification of grapes at different ripeness stages | No | Winemaking | Higher degree of ripeness: total phenolics and anthocyanin contents increased | No | Determination of phenolic composition, sensory characteristics and antio-oxidative capacity during the ripening process of four southern Tyrolean red wine cultivars | Huber, E., Wendelin, S., Kobler, A., Berghofer, E., Eder, R. | Mitt. Klosterneuburg 2005, 55, 3-21 | |||||||||||||
| 202 | Plum wine | Anthocyanins | Sparkling wine production, variation in the time of addition of pectolytic enzymes, various sodium benzoate concentrations, various forms of yeast | No | Sparkling wine production | Anthocyanin contents was affected by the time of enzyme addition | No | Influence of enzyme, sodium benzoate and yeast immobilization on fermentation of plum must by Schizosaccharomyces pombe yeast | Bhardwaj, J. C., Jashi, V. K., Kaushal, B. B. | Acta Horticult. 2005, 696, 533-540 | |||||||||||||
| 203 | Fruit and fruit juices of the Indian diet | Total phenols, anthocyanins | No | Juice production | Juice processing results in a significant increase of total phenols and antioxidant activity | No | Antioxidant activity of some fruits in Indian diet | Kaur, C., Kapoor, H. C. | Acta Horticult. 2005, 696, 563-565 | ||||||||||||||
| 204 | Red wine | Anthocyanins | Macrooxidation of the fermenting mash, malolactic fermentation | Winemaking | No distinct influence of macrooxidation on pigment contents and color values was detected | No | Influence of macrooxidation of the mash from grapes of the red wine cultivar ´Rondo´ on fermentation and wine quality | Schierer, K., Christmann, M., Wendelin, S., Eder, R. | Mitt. Klosterneuburg 2005, 55, 101-106 | ||||||||||||||
| 205 | Black currants juice | Anthocyanins | Delphini |