Research Article

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays

  1. Nicoletta Pellegrini,
  2. Mauro Serafini2,
  3. Sara Salvatore1,
  4. Daniele Del Rio1,
  5. Marta Bianchi1,
  6. Furio Brighenti1

Article first published online: 12 OCT 2006

DOI: 10.1002/mnfr.200600067

Issue

Molecular Nutrition & Food Research

Molecular Nutrition & Food Research

Volume 50, Issue 11, pages 1030–1038, November 2006

Additional Information

How to Cite

Pellegrini, N., Serafini, M., Salvatore, S., Del Rio, D., Bianchi, M. and Brighenti, F. (2006), Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays. Molecular Nutrition & Food Research, 50: 1030–1038. doi: 10.1002/mnfr.200600067

Author Information

  1. 1

    Department of Public Health, University of Parma, Italy. Fax: +39-0521-903-832

  2. 2

    Antioxidant Research Laboratory at the Unit of Human Nutrition, National Institute for Food and Nutrition Research, Rome, Italy

Publication History

  1. Issue published online: 30 OCT 2006
  2. Article first published online: 12 OCT 2006
  3. Manuscript Revised: 14 JUL 2006
  4. Manuscript Received: 4 MAY 2006

Funded by

  • EC project Healthy Market. Grant Number: IST-2001-33204
  • National Research Council of Italy. Grant Number: CNR 01.00923.CT26/115.25178

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Keywords:

  • Cereals;
  • Herbs;
  • Nuts;
  • Pulses;
  • Total antioxidant capacity

Abstract

With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.

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