. 2022 Dec 1;11(12):2388. doi: 10.3390/antiox11122388

Table 2.

Variations in the in vitro antioxidant activity for six prominent groups of food and related products that are consumed globally: fruits (apple and berries), vegetables (spinach and olives), processed products (wine, coffee, and tea), dairy products (milk and yogurt), legumes (soybeans, beans), and grains (wheat and corn), as documented in peer-reviewed published literature.

Samples	Matrix	Assay	Results	Ref.
*Fruits* Apple	Fresh apple	TPC	6.82 mg GAE/g fw for Benoni cultivars from the location Mukhwa	[89]
		DPPH	10.87 mmol AAE/kg fw
		ABTS	24.57 mmol AAE/kg fw
		FRAP	24.05 mmol AAE/kg fw
	Fresh apple	TPC	4.18 ± 0.1 mg GAE/g dw	[96]
		DPPH	22.14 ± 1.2 μmol TE/g dw
		FRAP	26.98 ± 0.9 μmol TE/g dw
		ABTS	32.85 ± 1.5 μmol TE/g dw
	Apple peel	TPC	0.48 g GAE/kg	[102]
		DPPH	121 mol TEAC/kg
		ABTS	13 mol TEAC/kg
	Wild apples peel and pulp (ultra-sonic extract)	TPC	8.00 mg GAE/g fw in peel	[97]
		TPC	6.64 mg GAE/g fw in pulp
		DPPH	IC₅₀: 240.00 ± 6.00 μg/mL peel
		DPPH	IC₅₀: 286.00 ± 7.00 μg/mL pulp
		ABTS	IC₅₀: 134.00 ± 3.00 μg/mL peel
		ABTS	IC₅₀: 167.00 ± 4.00 μg/mL pulp
	Apple pomace	TPC	3.48 ± 0.12 mg GAE/g apple pomace for MeOH extract	[98]
		DPPH	72.6 ± 1.6% (Inhibition)
		FRAP	65.8 ± 1.8% (Inhibition)
		ABTS	84.3 ± 1.6% (Inhibition)
	Apple leaves	TPC	143.84 ± 37.79 mg GAE/g	[99]
		DPPH	259.68 ± 46.91 μmol TE/g
		ABTS	625.26 ± 141.31 μmol TE/g
		FRAP	328.02 ± 130.38 μmol TE/g
Berries	Blueberry	TPC	443.60 ± 17.00 mg GAE/g	[100]
		DPPH	87.90 ± 0.20% inhibition (100 μg/mL); IC₅₀ 1.40 ± 0.10 μg/mL
		ABTS	23.10 ± 0.60% inhibition (100 μg/mL); IC₅₀ 14.00 ± 0.50 μg/mL
	Blackberry	TPC	269.5 ± 16 mg GAE/g
		DPPH	77.80 ± 2.00% inhibition (100 μg/mL); IC₅₀ 1.30 ± 0.10 μg/mL
		ABTS	25.30 ± 1.10% inhibition (100 μg/mL); IC₅₀ 23.00 ± 5.00 μg/mL
	Black raspberry	TPC	965.60 ± 2.90 mg GAE/g
		DPPH	89.03 ± 0.040% inhibition (100 μg/mL); IC₅₀ 3.40 ± 0.40 μg/mL
		ABTS	21.3 ± 1% (per 100 μg/mL); IC₅₀ 79.00 ± 18.07 μg/mL
	Red raspberry	TPC	434.3 ± 6.3 mg GAE g⁻¹
		DPPH	87 ± 1.2% inhibition (100 μg/mL); IC₅₀ 1.40 ± 0.10 μg/mL
		ABTS	31.1 ± 0.6% inhibition (100 μg/mL); IC₅₀ 15.00 ± 0.90 μg/mL
	Strawberry	TPC	250.10 ± 17.10 mg GAE/g
		DPPH	70.20 ± 1.00% inhibition (100 μg/mL); IC₅₀ 3.1 ± 0.02 μg/mL
		ABTS	26.20 ± 0.70% inhibition (100 μg/mL); IC₅₀ 9.9 ± 0.40 μg/mL
	Lowbush blueberry	TPC	24.50 ± 0.69 mg GAE/g	[103]
		ABTS	127.00 ± 5.30 μmol TE/g
		FRAP	389.00 ± 19.40 μmol FeSO₄ equivalent/g
*Vegetables* Spinach	Dried, powdered	DPPH	36.71% inhibition (180 μg sample/mL)	[91]
		ABTS	68.34% inhibition (180 μg sample/mL)
		FRAP	0.14% inhibition (180 μg sample/mL)
	Gamma irradiated (above 0.75 kGy) samples	DPPH	EC₅₀ 42–50% inhibition	[104]
		FRAP	EC₅₀ 0.48–0.7% inhibition
		TPC	208.9–216.2 mg GAE/g
	Polysaccharides	DPPH	68.51 ± 0.89% inhibition	[90]
		ABTS	70.12 ± 0.04% inhibition
		FRAP	1590 ± 53.98 μmol/L at 10 mg/mL BHT and AA
Olives	Lyophilized table Olive; methanol extract	TPC	31.52 mg GAE/g	[92]
		ABTS	308.68 μmol TE/g
		DPPH	228.46 μmol TE/g
	Leaves; ethanol extract	DPPH	69.15 ± 0.06% Inh	[105]
		β-carotene bleaching	54.98 ± 0.03%
		TPC	82.63 ± 0.02 mg AAE/g extract
		FRAP	07.53 ± 0.06 mol Fe²⁺/g extract
	Sprouted olive seeds	TPC	~4.50 mg GAE/g dw	[106]
		ABTS	~12 μmol TE/g dw
		DPPH	~11 μmol TE/g dw
		FRAP	~9 μmol TE/g dw
*Processed food* Wine	Red wine	TPC	317.62 ± 18.75 mg/mL	[107]
		DPPH	3.16 ± 0.15 mg GAE/mL
		ABTS	7.10 ± 0.75 mg TE/mL
		FRAP	8.20 ± 0.76 mg TE/mL
	Standard white wine	FRAP	336.70 ± 15.20 μmol TE	[108]
		DPPH	2103.30 ± 115.60 μmol TE
		ABTS	3037.50 ± 333.30 μmol TE
		ORAC	4756.70 ± 41.20 μmol TE
		TPC	305.30 ± 3.40 mg GAE/L
	Merlot wines from Serbia and Spain * Red wine	FRAP	0.33 ± 0.01 μmol TE/g dry residue	[109]
		DPPH	0.16 ± 0.01 μmol TE/g dry residue
		ABTS	0.35 ± 0.03 μmol TE/g dry residue
Coffee	Green coffee- light roasted	DPPH	~13.00% RSA at 0.5 mg/mL sample	[110]
	Green coffee- light roasted	ABTS	~90.00% RSA at 0.5 mg/mL sample
	Green coffee- medium roasted	DPPH	~10.00% RSA at 0.5 mg/mL sample
	Green coffee- medium roasted	ABTS	~90.00% RSA at 0.5 mg/mL sample
	Green coffee- French roasted	DPPH	~6.50% RSA at 0.5 mg/mL sample
	Green coffee- French roasted	ABTS	~90.00% RSA at 0.5 mg/mL sample
	Filtered coffee, water extract	TPC	13.94 ± 0.2 mg GAE/g dm	[111]
		DPPH	82.40 ± 2.86 μmolTE/g dm
		ABTS	140.31 ± 2.80 μmolTE/g dm
	Defatted coffee	TPC	23.43 ± 0.06 mg GAE g⁻¹ dm
		DPPH	110.33 ± 1.97 μmol TE/g dm
		ABTS	218.38 ± 0.55 μmol TE/g dm
Tea	Black Tea (Dianhong Congou)	FRAP	2670.13 ± 34.02 μmol Fe²⁺/g dw	[112]
		TEAC	994.56 ± 12.64 μmol Trolox/g dw
		TPC	101.29 ± 1.58 mg GAE/g dw
	Green Tea (Dianqing Tea)	FRAP	4647.47 ± 57.87 μmol Fe²⁺/g dw
		TEAC	2532.41 ± 50.18 μmol Trolox/g dw
		TPC	252.65 ± 4.74 mg GAE/g dw
	Green Tea leaves	TPC	0.37 ± 0.02 mg GAE/mL at 90 °C temp	[113]
	Green Tea leaves	DPPH	42.4 ± 2.6% RSA at 90 °C temp
	Green Teabags	TPC	0.64 ± 0.02 mg GAE/mL at 90 °C temp
	Green Teabags	DPPH	70.3 ± 3.4% RSA at 90 °C temp
	Black Tea leaves	TPC	0.19 ± 0.00 mg GAE/mL at 90 °C temp
	Black Tea leaves	DPPH	20.7 ± 1.5% RSA at 90 °C temp
	Black Teabags	TPC	0.50 ± 0.02 mg GAE/mL at 90 °C temp
	Black Teabags	DPPH	36.0 ± 2.0% RSA at 90 °C temp
*Legumes* Beans	Chickpea—60% ethanol extract	TPC	21.9 ± 2.8 mg GAE/g	[101]
		TAC	648 ± 18 (U/g)
		OH scavenging capacity	66.22 ± 0.09%
		DPPH	~15% RSA
	Chickpea aqueous extract	TPC	60.09 ± 4.17 mg GAE/100 g	[114]
		ORAC	52.73± 0.96 mg TE/g dry base
		OH scavenging capacity	56.36 ± 1.54%
Soybeans	The aerial part of the soybean	TPC	42.2 ± 2.23–50.40 ± 1.00 mg CE/g extract 1.40 ± 0.04 to 1.95 ± 0.00 mg CE/g fw for seven growth stages	[115]
		TEAC	177.00 ± 11.00–245.00 ± 21.00 μmol TE/g extract 6.26 ± 0.41–8.43 ± 1.28 μmol TE/g fw for seven growth stages
		FRAP	623.00 ± 3.00–780.00 ± 0.700 μmol Fe²⁺/g extract 21.4 ± 2.6–28.5 ± 0.7 μmol Fe²⁺/g fw for seven growth stages
		DPPH	EC₅₀: 0.125–0.22 mg/mL
	Fermented (by M. purpureus) defatted soybean flour	TPC	2.20 ± 0.03 mg GAE/g	[93]
		ABTS	59.61 ± 6.68 μmol TE/g
		FRAP	14.26 ± 0.44 μmol TE/g
		DPPH	0.74 ± 0.02 μmol TE/g
	Water-soluble black soybean polysaccharide from sprouted seeds	TPC	3.71–6.83 mg GAE/g	[116]
		ABTS	IC₅₀: 1.72–3.48 mg/mL
		DPPH	IC₅₀: 4.45–8.00 mg/mL
		Reducing power	IC₅₀: 3.42–5.84 ± 0.12 mg/mL
*Grains* Corn	Grounded purple corn extracted with acidified 80:20 methanol: water	TPC	9.06 ± 0.07 GAE/kg	[94]
		DPPH	IC₅₀: 66.3 ± 0.80 μg/mL
		ABTS	IC₅₀: 250 ± 0.40 μg/mL
		FRAP	26.10 ± 0.04 μmol TE/g
	Corn	TPC	~1230–1410 μg GAE/g dm	[95]
	Corn	DPPH	37–45% RSA	[95]
Wheat	Whole fresh flour	TPC	1556.11 ± 20.42 μg FAE/g	[117]
		DPPH	4.68 ± 0.45 μmol TE/g
		FRAP	42.09 ± 2.82 μmol Fe²⁺/g
	Wheat aleurone- water extract (WA-f50)	TPC	26.01 ± 0.40 mg GAE/g	[118]
		DPPH	147.85 ± 8.54 μmol TE/g WEAX
		ABTS	355.26 ± 0.01 μmol TE/g WEAX
		ORAC	527.47 ± 13.21 μmol TE/g WEAX
	Wheat bran- water extract (WA-f50)	TPC	16.78 ± 0.35 mg GAE/g
		DPPH	106.29± 12.13 μmol TE/g WEAX
		ABTS	320.40 ± 21.06 μmol TE/g WEAX
		ORAC	484.91 ± 34.15 μmol TE/g WEAX
	Whole grain flour	DPPH	3.1 μmol TE/g	[119]
		TEAC	1.3 μmol TE/g
		Peroxyl scavenging capacity	0.55 mmol TE/g
	Wheat bran	DPPH	6.7 μmol TE/g
		TEAC	2.6 μmol TE/g
		ORAC	1.05 μmol TE/g
Milk and Dairy products	Milk	ORAC_FL	Whole milk (UHT): 14,481± 328 μmol TE Deproteinized Milk (UHT): 129 ± 5.9 μmol TE Whole milk (Pasteurized):14,216 ± 1051 μmol TE Deproteinized (Pasteurized): 464 ± 21.4 μmol TE Lowfat milk (UHT): 13,874 ± 312 μmol TE Lowfat Deproteinized Milk (UHT): 35 ± 2.2 μmol TE Lowfat milk (Pasteurized): 13,748 ± 397 μmol TE Deproteinized milk (Pasteurized):610± 16.9 μmol TE	[120]
	Yoghurt	TPC	Yoghurt; 0.14 ± 0.01 mg GAE/g (control) Yoghurt + 0.25% FSE; 0.43 ± 0.02 mg GAE/g Yoghurt + 0.5% FSE; 0.65 ±0.02 mg GAE/g	[121]
		FRAP	Yoghurt; 0.40 ± 0.03 μmol TE/g dw Yoghurt + 0.25% FSE; 2.57 ± 0.09 μmol TE/g dw Yoghurt + 0.5% FSE; 4.19 ± 0.05 μmol TE/g dw
		ABTS	Yoghurt; 0.40 ± 0.04 μmol TE/g dw Yoghurt + 0.25% FSE; 3.63 ± 0.08 μmol TE/g dw Yoghurt + 0.5% FSE; 5.34 ± 0.23 μmol TE/g dw

* fw: fresh weight; dw: dry weight; TE: Trolox equivalent; GAE: gallic acid equivalent; CE: Catechin equivalent Inh: inhibition; AAE: ascorbic acid equivalent; FAE: ferulic acid equivalent; RSA: radical scavenging activity; FDS: fortified with stevia extract; WEAX: water extractable arabinoxylan.