Issues of Equivalency in Determining Antioxidant Capacity?

Citations In ORAC Data File

1. Abadio Finco, F.D., D.R. Kammerer, R. Carle, W.H. Tseng, S. Boser, and L. Graeve;  Antioxidant activity and characterization of phenolic compounds from bacaba (Oenocarpus bacaba Mart.) fruit by HPLC-DAD-MS(n).

J Agric Food Chem. 60(31): p. 7665-73. 2012

http://dx.doi.org/10.1021/jf3007689

2. Alvarez, R., C.P. Carvalho, J. Sierra, O. Lara, D. Cardona, and J. Londono-Londono;  Citrus juice extraction systems: effect on chemical composition and antioxidant activity of clementine juice.

J Agric Food Chem. 60(3): p. 774-81. 2012

http://dx.doi.org/10.1021/jf203353h

3. Awika, J.M., L.W. Rooney, X. Wu, R.L. Prior, and L. Cisneros-Zevallos; Screening methods to measure antioxidant activity of sorghum (sorghum bicolor) and sorghum products.

J Agric Food Chem. 51(23): p. 6657-6662. 2003

http://dx.doi.org/10.1021/jf034790i

4. Bacchiocca, M., E. Biagiotti, and P. Ninfali; Nutritional and technological reasons for evaluating the antioxidant capacity of vegetable products.

Ital. J. Food Sci. 18: p. 209-217. 2006

5. Ballard, T.S., P. Mallikarjunan, K. Zhou, and S.F. O’Keefe; Optimizing the extraction of phenolic antioxidants from peanut skins using response surface methodology.

J Agric Food Chem. 57(8): p. 3064-72. 2009

http://dx.doi.org/10.1021/jf8030925

6. Belobrajdic, D.P., Y.Y. Lam, M. Mano, G.A. Wittert, and A.R. Bird; Cereal based diets modulate some markers of oxidative stress and inflammation in lean and obese Zucker rats.

Nutrition & Metabolism. 8(1): p. 27-36. 2011

http://dx.doi.org/10.1186/1743-7075-8-27

7. Bunea, A., D.O. Rugină, A.M. Pintea, Z. Sconta, C.I. Bunea, and C. Socaciu; Comparative Polyphenolic Content and Antioxidant Activities of Some Wild and Cultivated Blueberries from Romania.

Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 39(2): p. 70-76. 2011

http://www.notulaebotanicae.ro

8. Chan-Blanco, Y., F. Vaillant, A.M. Pérez, M.-P. Belleville, C. Zúñiga, and P. Brat;  The ripening and aging of noni fruits (Morinda citrifolia L.): microbiological flora and antioxidant compounds.

Journal of the Science of Food and Agriculture. 87: p. 1710-1716. 2007

http://dx.doi.org/10.1002/jsfa.2894

9. Chao, S., M. Schreuder, G. Young, K. Nakaoka, L. Moyes, and C. Oberg; Pre-clinical study: Antioxidant levels and immunomodulatory effects of wolfberry juice and other juice mixatures in mice.

JANA. 7: p. 32-38. 2004

http://www.ana-jana.org/Journal/journals/JANAVol71.pdf

10. Chen, M.H., S.H. Choi, N. Kozukue, H.J. Kim, and M. Friedman; Growth-Inhibitory Effects of Pigmented Rice Bran Extracts and Three Red Bran Fractions against Human Cancer Cells: Relationships with Composition and Antioxidative Activities.

J Agric Food Chem. 60(36): p. 9151-61. 2012

http://dx.doi.org/10.1021/jf3025453

11. Cho, M.J., L.R. Howard, R.L. Prior, and J.R. Clark; Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry.

J. Sci. Food Agric. 85: p. 2149-2158. 2005

http://dx.doi.org/10.1002/jsfa.1885

12. Colon, M. and C. Nerin;  Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts.

J Agric Food Chem. 60(39): p. 9842-9. 2012

http://dx.doi.org/10.1021/jf302477y

13. Crozier, S.J., A.G. Preston, J.W. Hurst, M.J. Payne, J. Mann, L. Hainly, and D.L. Miller;  Cacao seeds are a “Super Fruit”: A comparative analysis of various fruit powders and products.

Chemistry Central Journal. 5(1): p. 5-10. 2011

http://dx.doi.org/10.1186/1752-153x-5- 5

14. Davalos, A., C. Gomez-Cordoves, and B. Bartolome; Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay.

J. Agric. Food Chem. 52(1): p. 48-54. 2004

http://dx.doi.org/10.1021/jf0305231

15. Davis, J.P., T.H. Sanders, K.M. Price, and L.L. Dean; Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins [electronic resource].

Food Chemistry. 119(2): p. 539-547. 2010

http://dx.doi.org/10.1016/j.foodchem.2009.06.057

16. Dubost, N.J., B. Ou, and R.B. Beelman; Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity.

Food Chemistry. 105: p. 727-735. 2007

http://dx.doi.org/10.1016/j.foodchem.2007.01.030

17. Elfalleh, W., N. Tlili, N. Nasri, Y. Yahia, H. Hannachi, N. Chaira, M. Ying, and A. Ferchichi;  Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruits.

J Food Sci. 76(5): p. C707-13. 2011

http://dx.doi.org/10.1111/j.1750-3841.2011.02179.x

18. Everette, J.D. and S. Islam; Effect of Extraction Procedures, Genotypes and Screening Methods to Measure the Antioxidant Potential and Phenolic Content of Orange-fleshed Sweetpotatoes (Ipomoea batatas L.).

American Journal of Food Technology. 7(2): p. 50-61. 2012

http://dx.doi.org/10.3923/ajft.2012.50.61

19. Federation-Quebec-Maple-Syrup-Producers; Unpublished data on maple syrup, 2008.

.

20. Forney, C.F., W. Kalt, M.A. Jordan, M.R. Vinqvist-Tymchuk, and S.A.E. Fillmore;  Blueberry and cranberry fruit composition during development.

Journal of Berry Research. 2(3): p. 169-177. 2012

http://dx.doi.org/10.3233/JBR-2012-034

21. Gu, L., S.E. House, X. Wu, B. Ou, and R.L. Prior; Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products.

J Agric Food Chem. 54(11): p. 4057-4061. 2006

http://dx.doi.org/10.1021/jf060360r

22. Hager, A., L.R. Howard, R.L. Prior, and C. Brownmiller; Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products.

J Food Sci. 73(6): p. H134-H140. 2008

http://dx.doi.org/10.1111/j.1750-3841.2008.00855.x

23. Hathorn, C.S. and T.H. Sanders;  Flavor and Antioxidant Capacity of Peanut Paste and Peanut Butter Supplemented with Peanut Skins.

J Food Sci. 2012

http://dx.doi.org/10.1111/j.1750-3841.2012.02953.x

24. Hirawan, R., W. Diehl-Jones, and T. Beta; Comparative evaluation of the antioxidant potential of infant cereals produced from purple wheat and red rice grains and LC-MS analysis of their anthocyanins.

J Agric Food Chem. 59(23): p. 12330-41. 2011

http://dx.doi.org/10.1021/jf202662a

25. Horszwald, A. and W. Andlauer;  Characterisation of bioactive compounds in berry juices by traditional photometric and modern microplate methods.

Journal of Berry Research. 1(4): p. 189-199. 2011

http://dx.doi.org/10.3233/BR-2011-020

26. Ihns, R., L.M. Diamante, G.P. Savage, and L. Vanhanen; Effect of temperature on the drying characteristics, colour, antioxidant and beta-carotene contents of two apricot varieties.

International Journal of Food Science & Technology. 46(2): p. 275-283. 2011

http://dx.doi.org/10.1111/j.1365-2621.2010.02506.x

27. Isabelle, M., D. Huang, C.N. Ong, W.-P. Koh, B.L. Lee, and M.T. Lim; Antioxidant activity and profiles of common fruits in Singapore [electronic resource].

Food Chemistry. 123(1): p. 77-84. 2010a

http://dx.doi.org/10.1016/j.foodchem.2010.04.002

28. Isabelle, M., D. Huang, C.N. Ong, W.-P. Koh, B.L. Lee, and M.T. Lim; Antioxidant activity and profiles of common vegetables in Singapore [electronic resource].

Food Chemistry. 120(4): p. 993-1003. 2010b

http://dx.doi.org/10.1016/j.foodchem.2009.11.038

29. Jakubec, P., M. Bancirova, V. Halouzka, A. Lojek, M. Ciz, P. Denev, N. Cibicek, J. Vacek, J. Vostalova, J. Ulrichova, and J. Hrbac; Electrochemical sensing of total antioxidant capacity and polyphenol content in wine samples using amperometry online-coupled with microdialysis.

J Agric Food Chem. 60(32): p. 7836-43. 2012

http://dx.doi.org/10.1021/jf3019886

30. Johnson, M.H. and E.G. de Mejia;  Comparison of chemical composition and antioxidant capacity of commercially available blueberry and blackberry wines in Illinois.

J Food Sci. 77(1): p. C141-8. 2012

http://dx.doi.org/10.1111/j.1750-3841.2011.02505.x

31. Josuttis, M., C. Carlen, P. Crespo, R. Nestby, T.B. Toldam-Andersen, H. Dietrich, and E. Krüger;  A comparison of bioactive compounds of strawberry fruit from Europe affected by genotype and latitude.

Journal of Berry Research. 2(2): p. 73-95. 2012

http://dx.doi.org/10.3233/JBR-2012-029

32. Kettawan, A., K. Chanlekha, R. Kongkachuichai, and R. Charoensiri; Effects of Cooking on Antioxidant Activities and Polyphenol Content of Edible Mushrooms Commonly Consumed in Thailand.

Pakistan Journal of Nutrition. 10(11): p. 1094-1103. 2011

http://www.pjbs.org/pjnonline/ab2105.htm

33. Kevers, C., M. Falkowski, J. Tabart, J.O. Defraigne, J. Dommes, and J. Pincemail;  Evolution of antioxidant capacity during storage of selected fruits and vegetables.

J Agric Food Chem. 55(21): p. 8596-603. 2007

http://dx.doi.org/10.1021/jf071736j

34. Kevers, C., J. Pincemail, J. Tabart, J.O. Defraigne, and J. Dommes; Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears.

J Agric Food Chem. 59(11): p. 6165-71. 2011

http://dx.doi.org/10.1021/jf201013k

35. Kittiphattanabawon, P., S. Benjakul, W. Visessanguan, and F. Shahidi; Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.

Food Chem. 135(3): p. 1118-26. 2012

http://dx.doi.org/10.1016/j.foodchem.2012.05.080

36. Laus, M.N., A. Gagliardi, M. Soccio, Z. Flagella, and D. Pastore; Antioxidant Activity of Free and Bound Compounds in Quinoa (Chenopodium quinoa Willd.) Seeds in Comparison with Durum Wheat and Emmer.

J Food Sci. 2012

http://dx.doi.org/10.1111/j.1750-3841.2012.02923.x

37. Lee, B., J.H. Jung, and H.S. Kim;  Assessment of red onion on antioxidant activity in rat.

Food Chem Toxicol. 50(11): p. 3912-9. 2012

http://dx.doi.org/10.1016/j.fct.2012.08.004

38. Li, H., Z. Deng, R. Liu, J.C. Young, H. Zhu, S. Loewen, and R. Tsao; Characterization of phytochemicals and antioxidant activities of a purple tomato (Solanum lycopersicum L.).

J Agric Food Chem. 59(21): p. 11803-11. 2011

http://dx.doi.org/10.1021/jf202364v

39. Lutz, M., K. Jorquera, B. Cancino, R. Ruby, and C. Henriquez; Phenolics and antioxidant capacity of table grape (Vitis vinifera L.) cultivars grown in Chile.

J Food Sci. 76(7): p. C1088-93. 2011

http://dx.doi.org/10.1111/j.1750-3841.2011.02298.x

40. Ma, K.L.M. and K.D. Dolan;  Effects of Spray Drying on Antioxidant Capacity and Anthocyanidin Content of Blueberry By-Products.

Journal of Food Science. 76(7): p. H156. 2011

http://dx.doi.org/10.1111/j.1750-3841.2011.02286.x

41. McCormick-Science-Institute; MSI Characterized Sample Library. Unpublished Data, . 2009

42. Mielnik, M.B., A. Rzeszutek, E.C. Triumf, and B. Egelandsdal; Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions.

Meat Sci. 89(4): p. 526-32. 2011

                    10.1016/j.meatsci.2011.05.021

43. Miller, K.B., W.J. Hurst, N. Flannigan, B. Ou, C.Y. Lee, N. Smith, and D.A. Stuart;  Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

J Agric Food Chem. 57(19): p. 9169-80. 2009

http://dx.doi.org/10.1021/jf901821x

44. Miller, K.B., W.J. Hurst, M.J. Payne, D.A. Stuart, J. Apgar, D.S. Sweigart, and B. Ou;  Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders.

J Agric Food Chem. 56(18): p. 8527-33. 2008

http://dx.doi.org/10.1021/jf801670p

45. Miller, K.B., D.A. Stuart, N.L. Smith, C.Y. Lee, N.L. McHale, J.A. Flanagan, B. Ou, and W.J. Hurst;  Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States.

J Agric Food Chem. 54(11): p. 4062-8. 2006

http://dx.doi.org/10.1021/jf060290o

46. Min, B., A.M. McClung, and M.-H. Chen; Phytochemicals and antioxidant capacities in rice brans of different color.

J Food Sci. 76(1): p. C117-C126. 2011

http://dx.doi.org/10.1111/j.1750-3841.2010.01929.x

47. Narita, Y. and K. Inouye;  High antioxidant activity of coffee silverskin extracts obtained by the treatment of coffee silverskin with subcritical water.

Food Chem. 135(3): p. 943-9. 2012

http://dx.doi.org/10.1016/j.foodchem.2012.05.078

48. Ninfali, P., G. Mea, S. Giorgini, M. Rocchi, and M. Bacchiocca; Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

British Journal of Nutrition. 93(2): p. 257-266. 2005

http://dx.doi.org/

49. Ou, B., D. Huang, M. Hampsch-Woodill, J. Flanagan, and E. Deemer; Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study.

J. Agric. Food Chem. 50(11): p. 3122-3128. 2002

http://dx.doi.org/10.1021/jf0116606

50. Pandjaitan, N., L.R. Howard, T. Morelock, and M.I. Gil; Antioxidant capacity and phenolic content of spinach as affected by genetics and maturation.

J Agric Food Chem. 53(22): p. 8618-23. 2005

http://dx.doi.org/10.1021/jf052077i

51. Parker, T.L., X.H. Wang, J. Pazmino, and N.J. Engeseth; Antioxidant capacity and phenolic content of grapes, sun-dried raisins, and golden raisins and their effect on ex vivo serum antioxidant capacity.

J Agric Food Chem. 55(21): p. 8472-7. 2007

http://dx.doi.org/10.1021/jf071468p

52. Patthamakanokporn, O., P. Puwastien, A. Nitithamyong, and P.P. Sirichakwal; Changes of antioxidant activity and total phenolic compounds during storage of selected fruits.

Journal of Food Composition & Analysis. 21(3): p. 241-248. 2008

http://dx.doi.org/10.1016/j.jfca.2007.10.002

53. Pelvan, E., C. Alasalvar, and S. Uzman;  Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).

J Agric Food Chem. 60(5): p. 1218-23. 2012

http://dx.doi.org/10.1021/jf204893x

54. Pincemail, J., C. Kevers, J. Tabart, J.O. Defraigne, and J. Dommes; Cultivars, culture conditions, and harvest time influence phenolic and ascorbic acid contents and antioxidant capacity of strawberry (Fragaria x ananassa).

J Food Sci. 77(2): p. C205-10. 2012

http://dx.doi.org/10.1111/j.1750-3841.2011.02539.x

55. Prior, R.L.;  Unpublished data on pomegranate juice ,   . 2006

56. Prior, R.L., H. Hoang, L. Gu, X. Wu, M. Bacchiocca, L. Howard, M. Hampsch-Woodill, D. Huang, B. Ou, and R. Jacob; Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC(FL)) of plasma and other biological and food samples.

J Agric Food Chem. 51(11): p. 3273-3279. 2003

http://dx.doi.org/10.1021/jf0262256

57. Rodriguez-Rodriguez, R., M.L. Justo, C.M. Claro, E. Vila, J. Parrado, M.D. Herrera, and M. Alvarez de Sotomayor;  Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste.

Food Chem. 135(3): p. 1044-51. 2012

http://dx.doi.org/10.1016/j.foodchem.2012.05.089

58. Roy, M.K., L.R. Juneja, S. Isobe, and T. Tsushida; Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems.

Food Chemistry. 114(1): p. 263–269. 2009

http://dx.doi.org/10.1016/j.foodchem.2008.09.050

59. Sánchez, C.S., A.M.T. González, M.C. García-Parrilla, J.J.Q. Granados , H.L.G.d.l. Serrana, and M.C.L. Martínez; Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.

Analytica Chimica Acta. 593(1): p. 103-107. 2007

http://dx.doi.org/10.1016/j.aca.2007.04.037

60. Schauss, A.G., X. Wu, R.L. Prior, B. Ou, D. Huang, J. Owens, A. Agarwal, G.S. Jensen, A.N. Hart, and E. Shanbrom; Antioxidant capacity and other bioactivities of the freeze-dried Amazonian palm berry, Euterpe oleraceae mart. (acai).

J Agric Food Chem. 54(22): p. 8604-8610. 2006

http://dx.doi.org/10.1021/jf0609779

61. Seeram, N.P., M. Aviram, Y. Zhang, S.M. Henning, L. Feng, M. Dreher, and D. Heber;  Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.

J. Agric. Food Chem. 56(4): p. 1415-22. 2008

http://dx.doi.org/10.1021/jf073035s

62. Serpen, A., E. Pelvan, C. Alasalvar, B.A. Mogol, H.T. Yavuz, V. Gokmen, N. Ozcan, and B. Ozcelik;  Nutritional and functional characteristics of seven grades of black tea produced in Turkey.

J Agric Food Chem. 60(31): p. 7682-9. 2012

http://dx.doi.org/10.1021/jf302058d

63. Sogi, D.S., M. Siddiq, S. Roidoung, and K.D. Dolan; Total Phenolics, Carotenoids, Ascorbic Acid, and Antioxidant Properties of Fresh-cut Mango (Mangifera indica L., cv. Tommy Atkin) as Affected by Infrared Heat Treatment.

J Food Sci. 77(11):C1197-1202, 2012

http://dx.doi.org/10.1111/j.1750-3841.2012.02933.x

64. Speisky, H., C. Lopez-Alarcon, M. Gomez, J. Fuentes, and C. Sandoval-Acuna; First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America.

J Agric Food Chem. 60(36):8851-59, 2012

http://dx.doi.org/10.1021/jf205167k

65. Su, L., J.-J. Yin, D. Charles, K. Zhou, J. Moore, and L.L. Yua; Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf.

Food Chemistry. 100(3): p. 990-997. 2007

http://dx.doi.org/10.1016/j.foodchem.2005.10.058

66. Thaipong, K., U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, and D.H. Byrne; Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts.

Journal of Food Composition & Analysis. 19(6): p. 669-675. 2006

http://dx.doi.org/10.1016/j.jfca.2006.01.003

67. Volden, J., G.B. Bengtsson, and T. Wicklund; Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage.

Food Chemistry. 112(4): p. 967–976. 2009

http://dx.doi.org/10.1016/j.foodchem.2008.07.018

68. Volden, J., G.I.A. Borge, G.B. Bengtsson, M. Hansen, I.E. Thygesen, and T. Wicklund;  Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra).

Food Chemistry. 109: p. 595-605. 2008

http://dx.doi.org/10.1016/j.foodchem.2008.01.010

69. Wang, S.Y., C.T. Chen, W. Sciarappa, C.Y. Wang, and M.J. Camp; Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries.

J Agric Food Chem. 56(14): p. 5788-94. 2008

http://dx.doi.org/10.1021/jf703775r

70. Wang, S.Y., H. Chen, M.J. Camp, and M.K. Ehlenfeldt; Genotype and growing season influence blueberry antioxidant capacity and other quality attributes.

International Journal of Food Science & Technology. 47(7): p. 1540-1549. 2012

http://dx.doi.org/10.1111/j.1365-2621.2012.03004.x

71. Welchs-Foods-Inc.; Unpublished data, 2006.

72. Western-Pistachio-Association; Unpublished data on salted pistachios, 2009.

73. Wolfe, K.L., X. Kang, X. He, M. Dong, Q. Zhang, and R.H. Liu; Cellular Antioxidant Activity of Common Fruits.

J Agric Food Chem. 56: p. 8418-8426. 2008

http://dx.doi.org/10.1021/jf801381y

74. Wu, X., G.R. Beecher, J.M. Holden, D.B. Haytowitz, S.E. Gebhardt, and R.L. Prior;  Lipophilic and hydrophilic antioxidant capacities of common foods in the United States.

J Agric Food Chem. 52(12): p. 4026-4037. 2004a

http://dx.doi.org/10.1021/jf049696w

75. Wu, X., L. Gu, R.L. Prior, and S. McKay; Characterization of anthocyanins and proanthocyanidins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity.

J Agric Food Chem. 52(26): p. 7846-7856. 2004b

http://dx.doi.org/10.1021/jf0486850

76. Xu, B. and S.K. Chang;  Characterization of phenolic substances and antioxidant properties of food soybeans grown in the North Dakota-Minnesota region.

J Agric Food Chem. 56(19): p. 9102-13. 2008a

http://dx.doi.org/10.1021/jf801451k

77. Xu, B.J. and S.K.C. Chang;  Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans ( Phaseolus vulgaris L.) as Affected by Processing Methods.

J. Food Sci. 73(2): p. H19-H27. 2008b

http://dx.doi.org/10.1111/j.1750-3841.2007.00625.x

78. Xu, B.J., S.H. Yuan, and S.K.C. Chang; Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes.

J. Food Sci. 72(2): p. S167-S177. 2007

http://dx.doi.org/10.1111/j.1750-3841.2006.00261.x

79. Yoshimura, M., Y. Amakura, and T. Yoshida; Polyphenolic compounds in clove and pimento and their antioxidative activities.

Biosci Biotechnol Biochem. 75(11): p. 2207-12. 2011

http://dx.doi.org/10.1271/bbb.110491

80. You, Q., F. Chen, X. Wang, J.L. Sharp, and Y. You; Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC-MS and the Relationship to Its Antioxidant Capacity.

J Food Sci. 77(10): p. C1115-23. 2012

http://dx.doi.org/10.1111/j.1750-3841.2012.02888.x

81. Zhou, K., S. Sun, and C. Canning;  Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.

Food Chem. 135(3): p. 1192-7. 2012

http://dx.doi.org/10.1016/j.foodchem.2012.05.063

82. Li, C., W. Y. Huang, X. N. Wang, and W. X. Liu. 2013.  Oxygen radical absorbance capacity of different varieties of strawberry and the antioxidant stability in storage. Molecules (Basel, Switzerland) 18: 1528-1539.

http://dx.doi.org/10.3390/molecules18021528

83. Conway, V., S. F. Gauthier, and Y. Pouliot. 2013. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. J Agric Food Chem 61: 364-372.

http://dx.doi.org/10.1021/jf304309g

84. Zia-Ul-Haq, M., S. Ahmad, R. Amarowicz, and V. De Feo. 2013. Antioxidant activity of the extracts of some cowpea (Vigna unguiculata (L) Walp.) cultivars commonly consumed in Pakistan. Molecules (Basel, Switzerland) 18: 2005-2017.

http://dx.doi.org/10.3390/molecules18022005

85. Ehret, D. L., K. Usher, T. Helmer, G. Block, D. Steinke, B. Frey, T. Kuang, and M. Diarra. 2013. Tomato fruit antioxidants in relation to salinity and greenhouse climate. J Agric Food Chem 61: 1138-1145.

http://dx.doi.org/10.1021/jf304660d

86. Katiki, L. M., J. F. Ferreira, J. M. Gonzalez, A. M. Zajac, D. S. Lindsay, A. C. Chagas, and A. F. Amarante. 2013. Anthelmintic effect of plant extracts containing condensed and hydrolyzable tannins on Caenorhabditis elegans, and their antioxidant capacity. Veterinary parasitology 192: 218-227.

http://dx.doi.org/10.1016/j.vetpar.2012.09.030>

87. Li, W., J. Friel, and T. Beta. 2010a. An evaluation of the antioxidant properties and aroma quality of infant cereals. Food Chemistry 121: 1095-1102.

http://dx.doi.org/10.1016/j.foodchem.2010.01.056>

88. Li, Z., X. Zhao, A. K. Sandhu, and L. Gu. 2010b. Effects of exogenous abscisic acid on yield, antioxidant capacities, and phytochemical contents of greenhouse grown lettuces. J Agric Food Chem 58: 6503-6509.

http://dx.doi.org/10.1021/jf1006962