USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2

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1 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 Prepared by David B. Haytowitz and Seema Bhagwat Nutrient Data Laboratory Beltsville Human Nutrition Research Center (BHNRC) Agricultural Research Service (ARS) U.S. Department of Agriculture (USDA) May 2010 U.S. Department of Agriculture Agricultural Research Service Beltsville Human Nutrition Research Center Nutrient Data Laboratory Baltimore Avenue Building 005, Room 107, BARC-West Beltsville, Maryland Tel , FAX: [email protected] Web site:

2 Table of Contents Introduction... 1 Procedures Used to Generate the Database... 2 Aggregation of Data... 2 Data Quality Evaluation... 3 Estimation of Missing Values... 3 Format of the Database... 4 Food Description File (file name = ORAC_DES) Food Group Description File (file name = FD_GROUP)... 5 ORAC Data File (file name = ORAC_DATA) Nutrient Definition File (file name = NUTR_DEF) Sources of Data Link File (file name = DATSRCLN)... 7 Sources of Data File (file name = DATA_SRC) Sources of data... 8 References Used in the Documentation... 8 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods...10 Sources of Data...42 Release History Release 1 November Values were reported for 277 food items. Release 2 May Values were added for 49 food items, including maple syrup, acai, and goji berries, for a total of 326 food items. Also, the database structure was reformatted to more closely match that of the USDA National Nutrient Database for Standard Reference and other Special Interest Databases. Suggested Citation U.S. Department of Agriculture, Agricultural Research Service Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. Nutrient Data Laboratory Home Page: i

3 USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 Introduction The development of various chronic and degenerative diseases, such as cancer (1), heart disease (24), and neuronal degeneration such as Alzheimer s (5) and Parkinson s disease (14) may be attributed, in part, to oxidative stress. Oxidative stress has also been implicated in the process of aging (2). Although the human body has developed a number of systems to eliminate free radicals such as reactive oxygen species from the body, it is not 100% efficient (26). Diets rich in fruits and vegetables are considered to be an excellent source of antioxidants (13). Some minerals and vitamins have a role as dietary antioxidants. These include vitamin C (ascorbic acid), vitamin E and its isomers (tocopherols and tocotrienols), and selenium. Data for these nutrients are included in the USDA National Nutrient Database for Standard Reference (SR) (23). USDA has also published a number of Special Interest Databases on classes of components, some of which may also act as antioxidants. These include: Carotenoids (19) (now merged with SR); isoflavones (20), flavonoids (21), and proanthocyanidins (22). A dietary antioxidant is a substance in foods that significantly decreases the adverse effects of reactive species, such as reactive oxygen and nitrogen species, on normal physiological function in humans (12). Primary antioxidants delay or inhibit the initiation step of oxidation, while the secondary antioxidants slow down the oxidation by removing the substrate or by quenching free oxygen radicals. Although the definition was initially applied to the oxidation of lipids, it is now extended to the oxidation of proteins, DNA, and carbohydrates and includes all the repair systems which do not necessarily involve antioxidant activity (6). Oxygen Radical Absorption Capacity (ORAC) assay measures the degree of inhibition of peroxy-radical-induced oxidation by the compounds of interest in a chemical milieu. It measures the value as Trolox equivalents and includes both inhibition time and the extent of inhibition of oxidation. The assay has been used to measure the antioxidant activity of foods. The method developed by Prior et al. (17) measures both hydrophilic (H-ORAC) and lipophilic ORAC (L-ORAC) for water soluble and fat soluble antioxidant compounds respectively. In addition to the ORAC assay, other common measures of antioxidant capacity (AC) include ferric ion reducing antioxidant power (FRAP) and trolox equivalence antioxidant capacity (TEAC) assays (3, 18). These assays are based on discrete underlying mechanisms that use different radical or oxidant sources and therefore generate distinct values and cannot be compared directly. The ORAC assay is considered by some to be a preferable method because of its biological relevance to the in vivo antioxidant efficacy (4). Since antioxidant compounds with dissimilar chemical structures interact with different free radical sources, the relationship between any two AC methods will be quite 1

4 low if considered across all foods. Thus, it is not possible to develop a mathematical relationship between two methods across a wide spectrum of foods. Like the content of any food component, AC values will vary due to a wide array of factors, such as cultivar, growing conditions, harvesting, food processing and preparation, sampling, and analytical procedures. Procedures Used to Generate the Database In 2007, USDA released the first database of antioxidant activity for 277 selected foods using ORAC methodology. A portion of those data in Release 1.0 of the ORAC Database was developed using samples of 59 individual fruits, nuts, and vegetables collected in by USDA as part of the National Food and Nutrient Analysis Program (NFNAP) (7) in collaboration with the Produce for Better Health Foundation. These foods, as well as a few foods collected for the food composition database for American Indians and Alaskan Natives, were analyzed for ORAC by Wu et al. (25) at the Arkansas Children s Nutrition Center, ARS, USDA. Other analytical data from the literature available at that time was also incorporated into the ORAC database. Since then additional scientific publications containing data on the ORAC content of foods have been published. These were incorporated into this release of the database. Data were also provided by some food industry sources. These data were aggregated with the data from release 1.0. Release 2 contains 49 new foods, including maple syrup, acai, and goji berries, to make a total of 326 foods. This table of ORAC values will provide the user with a listing of antioxidant capacity as measured by the oxygen radical absorbance capacity method for a number of food items. When used in tandem with the Special Interest Tables of bioactive phytochemicals developed by NDL, the user can assess the various sources of antioxidants in the food supply. Aggregation of Data The data were aggregated where possible to match the food descriptions in the USDA National Nutrient Database for Standard Reference (SR). Subsequently, the mean value (mg/100g), standard error of the mean (SEM), minimum (Min), and maximum (Max.) values were determined for each food and ORAC component value. Mean values were weighted by the number of samples reported among the various studies used. The weighted mean was, in turn, used to calculate the standard error based on the total number of samples in each aggregated food. Standard error was not calculated if the number of samples reported was less than three. Minimum and maximum values are not reported when the number of samples equals one. Similarly, if an author reported analyzing multiple samples, but provided only a mean value with no statistical data, the number of samples was considered as one and standard error, minimum, and maximum values are not reported. If an author reported a mean and standard error, and no other source of data was available for that food item, the mean and standard error are reported, but the minimum and maximum values are blank. 2

5 Data Quality Evaluation The data were evaluated for quality using the USDA s Data Quality Evaluation System (DQES) developed by scientists at the NDL as part of the Nutrient Databank System (9). These procedures were based on criteria described earlier (8, 15) and modified for the first release of the flavonoid database in 2003 (10). The five categories of documentation which were evaluated included: sampling plan, sample handling, number of samples, analytical method, and analytical quality control. NDL modified the criteria for the sampling plan rating at the aggregation stage to accommodate data from international sources. For aggregated data which included data from countries other than the United States, the number of countries replaced the number of regions within a country. The analytical method developed by Prior et al. (17) was used as the reference method for evaluating analytical methods from both other published and unpublished sources. This method uses fluorescein as the fluorescent probe and assays hydrophilic as well as lipophilic antioxidants. Analytical data from literature based on methods that used β- phycoerythrin (β-pe) as the probe were not used in this compilation as β-pe may produce inconsistent results in some foods, is not photostable, and may involve nonspecific protein binding with polyphenols (16). The information presented in each reviewed paper was evaluated for each category. All the information necessary to evaluate the unpublished data was also obtained from the data providers. Those data could receive a rating ranging from 0 to 20 points per category. The ratings for each of the five categories were summed to yield a quality index (QI) with the maximum possible score of 100 points. A confidence code (CC) is derived from the QI and is an indicator of the relative quality of the data and the reliability of a given mean. The CC was assigned as indicated in Table 1. The CC appears next to each food and specific component in the ORAC data table. Table 1. Confidence Codes (CC) Derived from Quality Index (QI) QI Points CC A B C <25 D Estimation of Missing Values Some analytical studies reported only H-ORAC or Total-ORAC values. If that was the only data source for that particular food, values for other ORAC components were not imputed. Similarly, missing values were not imputed from other forms of the food (cooked, canned etc.) or other similar foods due to large variability in the ORAC values. 3

6 If only H-ORAC, was reported, that value was assumed for Total-ORAC, as the values for L-ORAC are, with the exception of a few foods, very low compared to the H-ORAC values. When data from more than one source for the same food were aggregated, the missing ORAC components were imputed by averaging the available values from other sources for that component. An imputed value was calculated only when two or more values were available for the particular component in the aggregate. Generally, imputing was necessary for the L-ORAC component and occasionally, for both H- and L-ORAC components when only Total-ORAC values were reported by a particular data source. If there were many missing values for L-ORAC for a particular food item, and only one value was available to impute a missing value, the imputing step was not performed. In these cases, the single available value for L-ORAC was relatively small compared to the level of the H-ORAC value, and therefore, is not reported. Where imputed values were used in the calculation of the summary statistics, an asterisk appears next to the appropriate parameter in the table. Format of the Database ORAC values are reported for hydrophilic-orac (H-ORAC), lipophilic-orac (L- ORAC), Total-ORAC, and total phenolics (TP). H-ORAC, L-ORAC, and total-orac are reported in μmol of Trolox equivalents per 100 grams (μmolte/100 g), while TP is reported in mg gallic acid equivalents per 100 grams (mggae/100 g). The mean value (mg/100g), standard error of the mean (SEM), minimum (Min), and maximum (Max) values are reported for each food item and ORAC component value. The CC appears next to each food and specific component in the ORAC data table. Standard error was not calculated if the number of samples reported was less than three. Minimum and maximum values were not reported when the number of samples equaled one. Other conditions where full statistical information is not provided are described above. Each food item was given a Nutrient Data Bank () number, the five digit numerical code used in the SR to identify each unique food entry if it matches a food in SR. As the data came from various sources both in the United States and other countries, there are a number of foods which are not included in the SR database. Temporary numbers, currently beginning with either 97 or 99, were assigned to foods that are not included in SR. While efforts were made to assign the same temporary Numbers to the same foods as in other Special Interest Databases, some numbers may have been used to encode different foods in other Special Interest Databases produced by the NDL, and therefore may not be unique. A reference number corresponding to a publication in the sources of data section of the documentation is included in the table for each food and component. The USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 contains ORAC values for 326 food items, arranged in alphabetical order within food groups and is presented as a PDF file. A user will need the Adobe Acrobat reader to view the report of the database. 4

7 For those users who can access the data in a database format, the ORAC database is also available as a Microsoft Access database (ORAC10_R2.mdb). This database follows the same structure as that used for the SR. This will allow the user to use the database on his/her own computer with other applications that can read/access Microsoft Access files. The files in the database are as follows: Food Description File (file name = ORAC_DES). This file (Table 2) contains the descriptions of the food items. For those items in the SR* additional information (e.g., common names, percentage, and description of refuse) can be obtained by linking this table to the corresponding table in SR. Links to the Food Group Description File by FdGrp_Cd Links to the ORAC Data File by Table 2. Food Description File Format Field Name Description _No 5-Digit Nutrient Databank number that uniquely identifies a food item. Foods in the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 which do not have corresponding entries in SR * are assigned Nos. starting with either 99 or 97. FDGrp_Cd 4-digit code indicating food group to which the food item belongs. Long_Desc Description of the food item. * For more information on SR, see the NDL Web site ( or contact the Nutrient Data Laboratory, Baltimore Avenue, Bldg. 005, Rm. 107, BARC-WEST, Beltsville, MD Tel , [email protected]. Primary key for the food description file. Food Group Description File (file name = FD_GROUP). This file (Table 3) contains a list of food groups used in the ORAC database and their descriptions. Links to the Food Description File by FdGrp_Cd Table 3. Food Group Description File Format Field Name Description FdGrp_Cd* 4-digit code identifying a food group. Only the first 2 digits are currently assigned. In the future, the last 2 digits may be used. Codes may not be consecutive. FdGrp_Desc Name of food group. * Primary key for the Food Group Description File. 5

8 ORAC Data File (file name = ORAC_DATA). This file (Table 4) contains the ORAC values and information about the values, including statistical information, confidence codes, and sources of data. Links to the Food Description File by Links to the Nutrient Definition File by Nutr. Links to the Sources of Data File by DataSrc_ID through the Data Source Link File Table 4. ORAC Data File Format Field Name Description * 5-Digit Nutrient Databank number. Nutr_No* Unique 3-digit identifier code for each component. Nutr_Val The ORAC value, edible portion, per 100 g. H-ORAC, L-ORAC and total-orac are reported in μmol of Trolox Equivalents (μmolte/100 g); TP is reported in mg gallic acid equivalents (mggae/100 g). Num_Data_Pts Number of data points used in calculating the value and SE. Std_Error Standard error of the mean; null if could not be calculated. Min Minimum value from data points used. Max Maximum value from data points used. Stat_cmt An I in this field indicates that the displayed summary statistics were computed using data containing imputed values. CC Confidence Code, designated as A, B, C, or D as determined through the DQES. * Primary keys for ORAC Data File. Nutrient Definition File (file name = NUTR_DEF). This file provides (Table 5) the 3-digit nutrient number and the description of the component. Links to the Nutrient Data File by Nutr_ Table 5. Nutrient Definition File Format Field Name Description Nutr_No* NutDesc Tagname Unique 3-digit identifier code. Name of the component. International Network of Food Data Systems (INFOODS) Tagnames (11). A unique abbreviation for a nutrient/food component developed by INFOODS to aid in the interchange of data 6

9 Units Units of measure (e.g. mg). * Primary key for Nutrient Definition File. Sources of Data Link File (file name = DATSRCLN). This file (Table 6) is used to link the Nutrient Data File with the Sources of Data File. It is needed to resolve the many-tomany relationship between the two files. Links to the Nutrient Data File by and Nutr_ Links to the Sources of Data File by DataSrc_ID Table 6. Sources of Data Link File Format Field Name _No* Nutr_No* Description 5-digit Nutrient Databank number. Unique 3-digit identifier code for a nutrient DataSrc_ID* Unique ID identifying the reference/source * Primary keys for the Sources of Data Link File. Sources of Data File (file name = DATA_SRC). This file (Table 7) provides a citation to the DataSrc_ID in the Sources of Data Link File. Links to ORAC Data File by through the Sources of Data Link File Table 7. Sources of Data File Format Field Name DataSrc_ID* Authors Title Year Journal Vol Start_Page End_Page Description Unique number identifying the reference/source. List of authors for a journal article or name of sponsoring organization for other documents. Title of article or name of document, such as a report from a company or trade association. Year article or document was published. Name of the journal in which the article was published. Volume number for journal articles, books, or reports. Starting page number of article/document. Ending page number of article/document. 7

10 * Primary key for the Sources of Data File. Sources of data A complete list of the data sources from which the ORAC values in the database were obtained is provided and corresponds to the information provided in the Sources of Data file (Table 7). It is also referenced in the Reference column in the data tables. Published references list authors, title, and journal citation. Sources of unpublished data are also provided. References Used in the Documentation 1. Ames, B. N., Gold, L. S. & Willett, W. C The causes and prevention of cancer. Proc. Natl. Acad. Sci. USA. 92: Ames, B. N., Shigenaga, M. K. & Hagen, T. M Oxidants, antioxidants, and the degenerative diseases of aging. Proc. Natl. Acad. Sci. USA. 90: Antolovich, M., Prenzler, P.D., Patsalides, E., McDonald, S., and Robards, K Methods for testing antioxidant activity. Analyst. 127: Awika, J. M., Rooney, L. W., Wu, X., Prior, R. L., and Cisneros-Zevallos, L Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. J. Agric. Food Chem. 51: Engelhart, M. J., Geerlings M., Ruitenberg, A., van Swieten, J. C., Hofman, A., Witteman, J. C. M., and Breteler, M. M. B Dietary intake of antioxidants and risk of Alzheimer disease. JAMA, 287: Frankel E. N. and Meyer, A. S The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. J. Sci. Food Agric. 80: Haytowitz, D.B., Pehrsson, P.R., and Holden, J.M The National Food and Nutrient Analysis Program: A Decade of Progress.. Food Comp. Anal. 21(Supp. 1):S94-S Holden, J. M., Schubert, A., Wolf, W. R., Beecher, G. R A system for evaluating the quality of published nutrient data: Selenium, a test case. Food Nutr. Bull. 9(suppl), Holden, J. M., Bhagwat, S. A., Patterson, K. Y Development of a multinutrient data quality evaluation system. J. Food Comp. Anal. 15, Holden, J.M., Bhagwat, S.A., Beecher, G.R., Haytowitz, D.B., Gebhardt, S.E., Eldridge, A.L., Dwyer, J., and Peterson, J Development of a database of critically evaluated flavonoids data: Application of USDA s data quality evaluation. J. Food Comp. Anal. 18: INFOODS Tagnames for Food Components. INFOODS website. Accessed December 24, Institute of Medicine of the Nation al Academies Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. National Academy Press. Washington, D.C. 8

11 13. Kaur, C. and Kapoor, H.C Antioxidants in fruits and vegetables the millennium s health. Int. J. Food Sci. Technol. 36: Lang, A. E. & Lozano, A. M Parkinson s disease. First of two parts. New Eng. J. Med. 339: Mangels, A. R., Holden, J. M., Beecher, G. R., Forman, M. R., Lanza, E Carotenoid content of fruits and vegetables: an evaluation of analytic data. J. Am. Diet. Assoc. 93, Ou, B., Hampsch-Woodill, M., and Prior, R. L Development and validation of an improved oxygen radical absorbance capacity using fluorescein as the fluorescent probe. J. Agric. Food Chem. 49: Prior, R.L., Hoang, H., Gu, L., Wu, X., Bacchocca, M., Howard, L., Hampsch- Woodill, M., Huang, D., Ou, B., Jacob, R 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: Prior, R.L., Wu, X., and Schaich, K Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53: U.S. Department of Agriculture, Agricultural Research Service USDA-NCC Carotenoid Database for U.S. Foods Nutrient Data Laboratory Web site: Accessed April 22, U.S. Department of Agriculture, Agricultural Research Service USDA-Iowa State University Database on the Isoflavone Content of Foods, Release Nutrient Data Laboratory Web site: Accessed April 22, U.S. Department of Agriculture, Agricultural Research Service USDA Database on the Flavonoid Content of Selected Foods, Release Nutrient Data Laboratory Web site: Accessed April 22, U.S. Department of Agriculture, Agricultural Research Service USDA Database on the Proanthocyanidin Content of Selected Foods Nutrient Data Laboratory Web site: Accessed April 22, U.S. Department of Agriculture, Agricultural Research Service USDA National Nutrient Database for Standard Reference, Release 22. Nutrient Data Laboratory Home Page, Accessed April 22, Willcox, B. J., Curb, J. D., and Rodriguez, B. L Antioxidants in cardiovascular health and disease: Key lessons from epidemiological studies. Am. J. Cardiol, 101[suppl.],75D-86D. 25. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E., and Prior, R.L Lipophilic and hydrophilic antioxidant capacities of common foods in the U.S. J. Agric. Food Chem. 52: Young, I. S. & Woodside, J. V Antioxidant in health and disease. J. Clin. Pathol. 54:

12 10 Description Parameter Mean N SEM Min Max QC Reference * 01 Dairy and Egg Products Milk, chocolate, fluid, commercial, reduced fat 02 Spices and Herbs Basil, fresh Dill weed, fresh Marjoram, fresh Oregano, fresh Peppermint, fresh Sage, fresh Savory, fresh Spices, basil, dried Spices, cardamom Spices, chili powder H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 13, 36 L-ORAC B 13, 36 Total-ORAC B 13, 36 TP B 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 36 L-ORAC B 36

13 11 Description Parameter Mean N SEM Min Max QC Reference * Spices, cinnamon, ground Spices, cloves, ground Spices, cumin seed Spices, curry powder Spices, garlic powder Spices, ginger, ground Spices, mustard seed, yellow Spices, nutmeg, ground Spices, onion powder Total-ORAC B 36 TP B 36 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 27, 36 TP B 12, 27, 36 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 36 TP B 12, 36 H-ORAC B 12, 13, 16 L-ORAC C 12, 13 Total-ORAC B 12, 13, 16 TP C 16, 12 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP 42 1 B 36 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 36 TP B 12, 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 12, 13 L-ORAC C 12, 13 Total-ORAC B 12, 13, 27 TP B 12, 27 H-ORAC B 13, 36 L-ORAC B 13, 36

14 12 Description Parameter Mean N SEM Min Max QC Reference * Spices, oregano, dried Spices, paprika Spices, parsley, dried Spices, pepper, black Spices, pepper, red or cayenne Spices, pepper, white Spices, poppy seed Spices, rosemary, dried Spices, sage, ground Total-ORAC B 13, 36 TP B 36 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 27, 36 TP B 12, 36, 27 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 36 TP B 12, 36 H-ORAC B 13, 36 L-ORAC B 13, 36 Total-ORAC B 13, 36 TP B 36 H-ORAC A 12, 13, 36 L-ORAC A 12, 13, 36 Total-ORAC B 12, 13, 27, 36 TP B 12, 36, 27 H-ORAC B 12, 13 L-ORAC B 12, 13 Total-ORAC B 12, 13 TP C 12 H-ORAC C 13 L-ORAC C 13 Total-ORAC C 13 H-ORAC B 36 L-ORAC 75 1 B 36 Total-ORAC B 36 TP 20 1 B 36 H-ORAC C 12, 13 L-ORAC C 12, 13 Total-ORAC C 12, 13 TP C 12 H-ORAC B 12, 13 L-ORAC B 12, 13 Total-ORAC B 12, 13

15 13 Description Parameter Mean N SEM Min Max QC Reference * Spices, szechuan pepper, dried Spices, thyme, dried Spices, turmeric, ground Spices, vanilla beans, dried Tarragon, fresh Thyme, fresh Vinegar, Apple Vinegar, Apple and Honey Vinegar, Honey Vinegar, Red wine 03 - Babyfood TP C 12 H-ORAC B 13 L-ORAC B 13 Total-ORAC B 13 H-ORAC C 12, 13 L-ORAC C 12, 13 Total-ORAC C 12, 13 TP C 12 H-ORAC B 12, 13, 36 L-ORAC B 12, 13, 36 Total-ORAC B 12, 13, 36 TP B 12, 36 H-ORAC B 13 L-ORAC B 13 Total-ORAC B 13 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C Babyfood, fruit, apple H-ORAC B 36

16 14 Description Parameter Mean N SEM Min Max QC Reference * and blueberry, junior Babyfood, fruit, applesauce, strained Babyfood, fruit, bananas Babyfood, fruit, peaches Babyfood, fruit, peaches, junior Babyfood, juice, pear 04 Fats and Oils Oil, peanut, salad or cooking Olive oil, extra-virgin Olive oil, extra-virgin, w/basil, home prepared Olive oil, extra-virgin, w/garlic and red hot peppers, home Total-ORAC B 36 TP B 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 33 Total-ORAC C 33 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 16, 24 Total-ORAC B 16, 24 TP B 16, 24 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 prepared TP C Olive oil, extra-virgin, w/garlic, home prepared Olive oil, extra-virgin, w/parsley, home prepared H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16

17 15 Description Parameter Mean N SEM Min Max QC Reference * 06 Soups, Sauces and Gravies Sauce, salsa, ready-toserve 08 Breakfast Cereals Cereals ready-to-eat, granola, low-fat, with raisins Cereals ready-to-eat, oat bran Cereals ready-to-eat, oatmeal, toasted squares Cereals ready-to-eat, QUAKER, QUAKER OAT LIFE, plain Cereals ready-to-eat, toasted oatmeal Cereals ready-to-eat, wheat, shredded, plain, sugar and salt free Cereals, oats, instant, fortified, plain, dry H-ORAC B 36 L-ORAC 35 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 95 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 89 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 81 1 B 36 Total-ORAC B 36 TP 94 1 B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B Cereals, oats, old H-ORAC B 36

18 16 Description Parameter Mean N SEM Min Max QC Reference * fashioned, uncooked Cereals, oats, quick, uncooked Cereals, ready-to-eat, corn flakes 09 Fruit and Fruit Juices Acai, fruit pulp/skin, powder L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 57 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC C 25 L-ORAC C 25 Total-ORAC C 25 TP C Apple juice, canned or H-ORAC B 18, 26, 33 bottled, unsweetened, without added ascorbic Total-ORAC B 18, 26, 33 acid TP C Apples, dried to 40% moisture (purchsed in Italy) Apples, Fuji, raw, with skin Apples, Gala, raw, with skin Apples, Golden Delicious, raw, with skin H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A Apples, Golden H-ORAC B 36

19 17 Description Parameter Mean N SEM Min Max QC Reference * Delicious, raw, without skin Apples, Granny Smith, raw, with skin Apples, raw, with skin Apples, raw, without skin Apples, Red Delicious, raw, without skin Apples, Red Delicious, raw. with skin Applesauce, canned, unsweetened, without added ascorbic acid (includes USDA commodity) Apricots, dried to 40% moisture (purchased in Italy) Apricots, raw Avocados, Hass, raw L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 2, 11, 35, 36 L-ORAC A 2, 11, 35, 36 Total-ORAC A 2, 11, 35, 36 TP A 2, 35, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC B 2, 11, 36 L-ORAC B 2, 11, 36 Total-ORAC B 2, 11, 36 TP B 2, 36 H-ORAC A 35, 36 L-ORAC A 35, 36

20 18 Description Parameter Mean N SEM Min Max QC Reference * Banana, Nam-wa variety Bananas, raw Blackberries, raw Blueberries, raw Blueberries, wild, raw Cherries, sweet, raw Chokeberry, raw Cranberries, raw Total-ORAC A 35, 36 TP A 35, 36 H-ORAC B 21 Total-ORAC B 21 TP B 21 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 H-ORAC A 5, 35, 36 L-ORAC A 5, 35, 36 Total-ORAC B 5, 35, 36 TP B 5, 35, 36 H-ORAC A 5, 32, 35, 36, 37 L-ORAC A 5, 32, 35, 36, 37 Total-ORAC A 5, 32, 35, 36, 37 TP B 5, 35, 36, 32 H-ORAC C 35 Total-ORAC C 35 TP C 35 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 H-ORAC C 37 L-ORAC C 37 Total-ORAC C 37 TP C 37 H-ORAC A 35, 36 L-ORAC A 35, 36 Total-ORAC A 35, 36 TP A 35, Cranberry juice, H-ORAC B 26 unsweetened Total-ORAC B 26 TP B Currants, european H-ORAC B 37

21 19 Description Parameter Mean N SEM Min Max QC Reference * black, raw Currants, red, raw Dates, deglet noor Dates, medjool Elderberries, raw Figs, raw Goji berry (wolfberry), raw Gooseberries, raw Grapefruit juice, white, raw Grapefruit, raw, pink and red and white, all L-ORAC B 37 Total-ORAC B 37 TP B 37 H-ORAC C 37 L-ORAC C 37 Total-ORAC C 37 TP C 37 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 37 L-ORAC C 37 Total-ORAC C 37 TP C 37 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 4 L-ORAC C 4 Total-ORAC C 4 H-ORAC B 37 L-ORAC B 37 Total-ORAC B 37 TP B 37 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 35 Total-ORAC C 35

22 20 Description Parameter Mean N SEM Min Max QC Reference * areas TP C Grapefruit, raw, pink and red, all areas Grapes, black Grapes, red, raw Grapes, white or green, raw Guava, red-fleshed Guava, white-fleshed Guavas, common, raw Juice, acai blends Juice, black raspberry Juice, black cherry Juice, Blueberry Juice, Concord grape Juice, cranberrry, 100% - cranberry blend, red H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 11 Total-ORAC C 11 H-ORAC A 35, 36 Total-ORAC A 35, 36 TP A 35, 36 H-ORAC A 11, 20, 36 Total-ORAC A 11, 20, 36 TP A 36 Total-ORAC C 28 TP C 28 Total-ORAC C 28 TP C 28 H-ORAC B 21 Total-ORAC B 21 TP B 21 H-ORAC B 26 Total-ORAC B 26 H-ORAC B 10 Total-ORAC B 10 H-ORAC B 26 Total-ORAC B 26 TP B 26 H-ORAC B 18, 26, 33 Total-ORAC B 18, 26, 33 TP B 26 H-ORAC B 18, 26, 33 Total-ORAC B 18, 26, 33 TP B 26 H-ORAC B 33 Total-ORAC B Juice, cranberry, white H-ORAC C 33

23 21 Description Parameter Mean N SEM Min Max QC Reference * Juice, Cranberry/Concord grape Juice, red grape Juice, strawberry Juice, white grape Kiwi fruit, (chinese gooseberries), fresh, raw Kiwi, gold, raw Lemon juice, raw Lemons, raw, without peel Lime juice, raw Limes, raw Makiang, raw Maloud, raw Total-ORAC C 33 H-ORAC B 18 Total-ORAC B 18 H-ORAC B 18 Total-ORAC B 18 H-ORAC B 18 Total-ORAC B 18 H-ORAC B 18, 33 Total-ORAC B 18, 33 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 H-ORAC B 36 L-ORAC 51 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 11, 35 Total-ORAC C 11, 35 TP C 35 H-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 21 Total-ORAC B 21 TP B 21 H-ORAC B 21 Total-ORAC B 21 TP B 21

24 22 Description Parameter Mean N SEM Min Max QC Reference * Mangos, raw Mangosteen, raw Melons, cantaloupe, raw Melons, honeydew, raw Nectarines, raw Noni fruit, raw Orange juice, canned, unsweetened Orange juice, raw Oranges, raw, all commercial varieties Oranges, raw, navels Papayas, raw H-ORAC B 21, 35, 36 Total-ORAC B 21, 35, 36 TP B 21, 35, 36 H-ORAC B 21 Total-ORAC B 21 TP B 21 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 H-ORAC A 35, 36 L-ORAC A 35, 36 Total-ORAC A 35, 36 TP A 35, 36 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 Total-ORAC C 3 TP 51 1 C 3 H-ORAC B 26 Total-ORAC B 26 TP B 26 H-ORAC B 18, 33 Total-ORAC B 18, 33 H-ORAC C 11, 35 Total-ORAC C 11, 35 TP C 35 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 21 Total-ORAC B 21 TP B Peaches, canned, H-ORAC B 36

25 23 Description Parameter Mean N SEM Min Max QC Reference * heavy syrup, drained Peaches, dried to 40% moisture (purchased in Italy) Peaches, raw Pear juice, all varieties Pears, dried to 40% moisture (purchased in Italy) Pears, green cultivars, with peel, raw Pears, red anjou, raw Pineapple juice, canned, unsweetened, without added ascorbic acid Pineapple, raw, all varieties Pineapple, raw, extra sweet variety Pineapple, raw, traditional varieties Total-ORAC B 36 TP B 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC A 2, 35, 36 L-ORAC A 2, 35, 36 Total-ORAC A 2, 35, 36 TP A 2, 35, 36 H-ORAC C 33 Total-ORAC C 33 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC A 2, 35, 36 L-ORAC A 2, 35, 36 Total-ORAC A 2, 35, 36 TP A 2, 35, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 33 Total-ORAC C 33 H-ORAC B 36 L-ORAC 12 1 B 36 Total-ORAC B 36 TP 81 1 B 36 H-ORAC A 35, 36 L-ORAC A 35, 36 Total-ORAC A 35, 36 TP A 35, 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36

26 24 Description Parameter Mean N SEM Min Max QC Reference * Plums, black diamond, with peel, raw Plums, dried (prunes), uncooked Plums, raw Pomegranate juice, bottled Pomegranates, raw Prune juice, canned Raisins, golden seedless Raisins, seedless Raisins, white, dried to 40% moisture (purchased in Italy) Raspberries, black Raspberries, raw TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 2, 36 L-ORAC A 2, 36 Total-ORAC A 2, 36 TP A 2, 36 H-ORAC A 35, 36 L-ORAC A 35, 36 Total-ORAC A 35, 36 TP A 35, 36 H-ORAC B 22, 26, 33 Total-ORAC B 22, 26, 33 TP B 26 H-ORAC C 35 Total-ORAC C 35 TP C 35 H-ORAC B 18, 33 Total-ORAC B 18, 33 H-ORAC B 20 Total-ORAC B 20 H-ORAC A 20, 36 L-ORAC A 20, 36 Total-ORAC A 20, 36 TP A 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC B 10 Total-ORAC B 10 H-ORAC A 35, 36 L-ORAC A 35, 36 Total-ORAC A 35, 36

27 25 Description Parameter Mean N SEM Min Max QC Reference * Rosehip Strawberries, raw Tangerines, (mandarin oranges), raw Watermelon, raw 11 Vegetables and Vegetable Products Alfalfa seeds, sprouted, raw Artichokes, (globe or french), raw Artichokes, Ocean Mist, boiled Artichokes, Ocean Mist, Microwaved Arugula (rocket), raw Asparagus, cooked, boiled, drained TP A 35, 36 Total-ORAC C 27 TP C 27 H-ORAC A 11, 35, 36 L-ORAC A 11, 35, 36 Total-ORAC A 11, 35, 36 TP A 35, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 70 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC C 2, 16 Total-ORAC C 2, 16 TP C 2, 16 H-ORAC A 36 Total-ORAC A 36

28 26 Description Parameter Mean N SEM Min Max QC Reference * Asparagus, raw Asparagus, white, raw Beans, lima, immature seeds, canned, regular pack, solids and liquids Beans, snap, green variety, canned, regular pack, solids and liquids Beans, snap, green, raw Beet greens, raw Beets, raw Broccoli raab, cooked Broccoli raab, raw Broccoli, boiled TP A 36 H-ORAC A 16, 36 L-ORAC A 16, 36 Total-ORAC A 16, 36 TP A 16, 36 H-ORAC C 11 Total-ORAC C 11 H-ORAC B 36 L-ORAC 27 1 B 36 Total-ORAC B 36 TP 96 1 B 36 H-ORAC B 36 L-ORAC 84 1 B 36 Total-ORAC B 36 TP 61 1 B 36 H-ORAC B 11, 17, 36 L-ORAC A 11, 17, 36 Total-ORAC B 11, 17, 36 TP 92 1 B 36 H-ORAC C 2, 16 Total-ORAC C 2, 16 TP C 2, 16 H-ORAC B 16, 17, 36 L-ORAC A 16, 17, 36 Total-ORAC B 16, 17, 36 TP B 16, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 16, 23, 36 L-ORAC A 16, 23, 36

29 27 Description Parameter Mean N SEM Min Max QC Reference * Broccoli, frozen, spears, unprepared Broccoli, raw Cabbage, black, cooked Cabbage, boiled Cabbage, raw Cabbage, red, boiled Cabbage, red, raw Cabbage, savoy, boiled Carrots, baby, raw Carrots, boiled Total-ORAC A 16, 23, 36 TP A 16, 23, 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC A 11, 17, 23, 36 L-ORAC A 11, 17, 23, 36 Total-ORAC A 11, 17, 23, 36 TP A 23, 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 17, 36 L-ORAC A 17, 36 Total-ORAC A 17, 36 TP A 36 H-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 30, 36 L-ORAC A 30, 36 Total-ORAC A 30, 36 TP A 30, 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 2, 36 L-ORAC A 2, 36 Total-ORAC A 2, 36

30 28 Description Parameter Mean N SEM Min Max QC Reference * Carrots, raw Catsup Cauliflower, boiled Cauliflower, frozen, unprepared Cauliflower, green, cooked Cauliflower, green, raw Cauliflower, purple, cooked Cauliflower, purple, raw Cauliflower, raw Celery, raw Chives, raw TP A 2, 36 H-ORAC B 2, 11, 16, 17, 36 L-ORAC A 2, 11, 16, 17, 36 Total-ORAC B 2, 11, 16, 17, 36 TP A 2, 16, 36 H-ORAC B 36 L-ORAC 43 1 B 36 Total-ORAC B 36 TP B 36 Total-ORAC B 2, 31 TP B 2, 31 Total-ORAC C 29 TP C 29 Total-ORAC C 31 TP C 31 Total-ORAC C 29, 31 TP C 29, 31 Total-ORAC C 31 TP C 31 Total-ORAC C 29, 31 TP C 29, 31 H-ORAC B 16, 17, 29, 31, 36 L-ORAC B 16, 17, 29, 31, 36 Total-ORAC B 16, 17, 29, 31, 36 TP B 16, 29, 31, 36 H-ORAC A 11, 16, 36 L-ORAC A 11, 16, 36 Total-ORAC A 11, 16, 36 TP A 16, 36 H-ORAC C 16 Total-ORAC C 16 TP C Coriander (cilantro) H-ORAC C 16 leaves, raw Total-ORAC C 16 TP C Corn, sweet, yellow, H-ORAC B 36

31 29 Description Parameter Mean N SEM Min Max QC Reference * canned, brine pack, regular pack, solids and liquids Corn, sweet, yellow, frozen, kernels cut off cob, unprepared Corn, sweet, yellow, raw Cucumber, peeled, raw Cucumber, with peel, raw Eggplant, boiled Eggplant, raw Fennel, bulb, raw Garlic, raw Ginger root, raw L-ORAC 52 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 75 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 11, 16, 36 L-ORAC A 11, 16, 36 Total-ORAC A 11, 16, 36 TP A 16, 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC B 2, 16, 36 Total-ORAC B 2, 16, 36 TP B 2, 16, 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 11, 16, 13 L-ORAC C 13 Total-ORAC B 11, 16, 13 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C Leeks, (bulb and lower H-ORAC B 11, 16

32 30 Description Parameter Mean N SEM Min Max QC Reference * leaf-portion), raw Lemon balm, leaves, raw Lettuce, butterhead (includes boston and bibb types), raw Lettuce, cos or romaine, raw Lettuce, green leaf, raw Lettuce, iceberg (includes crisphead types), raw Lettuce, red leaf, raw Mushroom, oyster, raw Mushrooms, brown, Italian, or Crimini, raw Mushrooms, maitake, raw Total-ORAC B 11, 16 TP C 16 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 16, 36 L-ORAC A 16, 36 Total-ORAC A 16, 36 TP A 16, 36 H-ORAC A 16, 36 L-ORAC A 16, 36 Total-ORAC A 16, 36 TP A 16, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 16, 36 L-ORAC A 16, 36 Total-ORAC A 16, 36 TP A 16, 36 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7 TP C 7 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7 TP C 7 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7

33 31 Description Parameter Mean N SEM Min Max QC Reference * Mushrooms, portabella, raw Mushrooms, shiitake, dried Mushrooms, white, raw Onions, raw Onions, red, raw Onions, sweet, raw Onions, white, raw Onions, yellow, sauteed Parsley, raw Peas, green, frozen, unprepared TP C 7 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7 TP C 7 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7 TP C 7 H-ORAC C 7 L-ORAC C 7 Total-ORAC C 7 TP C 7 H-ORAC A 11, 36 L-ORAC A 11, 36 Total-ORAC A 11, 36 TP A 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 16, 17 Total-ORAC B 16, 17 TP C 16 H-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC B 36 L-ORAC 95 1 B 36 Total-ORAC B 36

34 32 Description Parameter Mean N SEM Min Max QC Reference * Peppers, sweet, green, raw Peppers, sweet, green, sauteed Peppers, sweet, orange, raw Peppers, sweet, red, raw Peppers, sweet, red, sauteed Peppers, sweet, yellow, grilled Peppers, sweet, yellow, raw Potatoes, red, flesh and skin, baked Potatoes, red, flesh and skin, raw Potatoes, Russet, flesh and skin, baked TP B 36 H-ORAC A 11, 16, 17, 36 L-ORAC A 11, 16, 17, 36 Total-ORAC A 11, 16, 17, 36 TP A 16, 36 H-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 L-ORAC 76 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC A 11, 16, 17, 36 L-ORAC A 11, 16, 17, 36 Total-ORAC A 11, 16, 17, 36 TP A 16, 36 H-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC B 11, 16, 36 L-ORAC 69 8 B 11, 16, 36 Total-ORAC B 11, 16, 36 TP B 16, 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36

35 33 Description Parameter Mean N SEM Min Max QC Reference * Potatoes, russet, flesh and skin, raw Potatoes, white, flesh and skin, baked Potatoes, white, flesh and skin, raw Pumpkin, raw Radish seeds, sprouted, raw Radishes, raw Soybeans, mature seeds, sprouted, raw Spinach, frozen, chopped or leaf, unprepared Spinach, raw Squash, summer, zucchini, includes skin, Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36 L-ORAC 69 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC A 16, 36 L-ORAC A 16, 36 Total-ORAC A 16, 36 TP A 16, 36 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC C 2 Total-ORAC C 2 TP C 2 H-ORAC B 11, 16, 17, 19, 36 Total-ORAC B 11, 16, 17, 19, 36 TP B 16, 19, 36 H-ORAC C 16 Total-ORAC C 16

36 34 Description Parameter Mean N SEM Min Max QC Reference * raw TP C Squash, winter, butternut, raw Sweet potato, baked in skin Sweet potato, cooked, boiled, without skin Sweet potato, raw Tomato juice, canned Tomato products, canned, sauce Tomatoes, plum, raw Tomatoes, red, ripe, cooked Tomatoes, red, ripe, raw, year round average Vegetable juice cocktail, canned H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 33, 36 Total-ORAC B 33, 36 TP B 36 H-ORAC B 36 L-ORAC 42 1 B 36 Total-ORAC B 36 TP B 36 H-ORAC C 16 Total-ORAC C 16 TP C 16 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 11, 17, 36 L-ORAC A 11, 17, 36 Total-ORAC A 11, 17, 36 TP A 36 H-ORAC B 36 Total-ORAC B 36

37 35 Description Parameter Mean N SEM Min Max QC Reference * 12 Nuts and Seeds Nuts, almonds Nuts, brazilnuts, dried, unblanched Nuts, cashew nuts, raw Nuts, hazelnuts or filberts Nuts, macadamia nuts, dry roasted Nuts, pecans Nuts, pine nuts, dried Nuts, pistachio nuts, raw TP B 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC A 34, 36 L-ORAC A 34, 36 Total-ORAC A 34, 36 TP A Nuts, walnuts, english H-ORAC A 36

38 36 Description Parameter Mean N SEM Min Max QC Reference * 14 - Beverages Alcoholic beverage, wine, table, red Alcoholic Beverage, wine, table, red, Cabernet Sauvignon Alcoholic Beverage, wine, table, red, Merlot Alcoholic Beverage, wine, table, red, Zinfandel Alcoholic beverage, wine, table, rose Alcoholic beverage, wine, table, white Chocolate syrup Cocoa mix, powder Tea, black, ready-todrink, plain and flavored Tea, brewed, prepared with tap water Tea, green, brewed Tea, green, ready-todrink Tea, white, ready-todrink 16 Legume and Legume Products L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 6, 33, 26 Total-ORAC B 6, 33, 26 TP B 6, 26 H-ORAC B 6, 26 Total-ORAC B 6, 26 TP B 6 H-ORAC C 26 Total-ORAC C 26 H-ORAC B 26 Total-ORAC B 26 H-ORAC C 6 Total-ORAC C 6 TP C 6 H-ORAC B 6, 33 Total-ORAC B 6, 33 TP C 6 Total-ORAC C 15 TP C 15 H-ORAC C 33 Total-ORAC C 33 H-ORAC B 26 Total-ORAC B 26 H-ORAC C 33 Total-ORAC C 33 H-ORAC C 33 Total-ORAC C 33 H-ORAC B 26 Total-ORAC B 26 H-ORAC B 26 Total-ORAC B 26

39 37 Description Parameter Mean N SEM Min Max QC Reference * Beans, black turtle soup, mature seeds, raw Beans, black, mature seeds, boiled Beans, black, mature seeds, raw Beans, kidney, red, mature seeds, raw Beans, navy, mature seeds, raw Beans, pink, mature seeds, raw Beans, pinto, mature seeds, boiled Beans, pinto, mature seeds, raw Chickpeas (garbanzo beans, bengal gram), mature seeds, raw Cowpeas, common (blackeyes, crowder, southern), mature H-ORAC C 40 Total-ORAC C 40 TP C 40 H-ORAC B 39 Total-ORAC B 39 TP B 39 H-ORAC B 36, 39 L-ORAC B 36, 39 Total-ORAC B 36, 39 TP B 36, 39 H-ORAC B 36, 40 L-ORAC A 36, 40 Total-ORAC B 36, 40 TP B 36, 40 H-ORAC B 36, 40 L-ORAC B 36, 40 Total-ORAC B 36, 40 TP B 36, 40 H-ORAC C 40 Total-ORAC C 40 TP C 40 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 36, 40 L-ORAC A 36, 40 Total-ORAC B 36, 40 TP B 36, 40 H-ORAC C 40 Total-ORAC C 40 TP C 40 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36

40 38 Description Parameter Mean N SEM Min Max QC Reference * seeds, raw TP B Lentils, raw Peanut butter, smooth style Peanuts, all types, raw Peas, split, mature seeds, raw Peas, yellow, mature seeds, raw Soybeans, mature seeds, raw 18 Baked Products Bread, butternut whole grain Bread, Multi-Grain (includes whole-grain) Bread, Oatnut H-ORAC B 40 Total-ORAC B 40 TP B 40 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 36 L-ORAC A 36 Total-ORAC A 36 TP A 36 H-ORAC B 40 Total-ORAC B 40 TP B 40 H-ORAC B 40 Total-ORAC B 40 TP B 40 H-ORAC B 38, 40 Total-ORAC B 38, 40 TP B 38, 40 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 94 1 B 36 Total-ORAC B 36 TP B Bread, pumpernickel H-ORAC B 36

41 39 Description Parameter Mean N SEM Min Max QC Reference * 19 - Sweets Baking chocolate, unsweetened, squares Candies, chocolate, dark Candies, milk chocolate Candies, semisweet chocolate Chocolate, dutched powder Cocoa, dry powder, unsweetened Syrups, maple 20 Cereal Grains and Pasta Rice bran, crude Sorghum, bran, black Sorghum, bran, hitannin L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC A 9, 15, 36 L-ORAC A 9, 15, 36 Total-ORAC B 9, 15, 36 TP B 15, 36 Total-ORAC B 9, 15 TP B 15 H-ORAC A 9, 15, 36 L-ORAC A 9, 15, 36 Total-ORAC B 9, 15, 36 TP A 15, 36 Total-ORAC B 15 TP B 15 H-ORAC C 9 L-ORAC C 9 Total-ORAC C 9 Total-ORAC B 9, 15, 14 TP B 15, 14 H-ORAC B 8 Total-ORAC B 8 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 Total-ORAC C Sorghum, bran, red H-ORAC C 1

42 40 Description Parameter Mean N SEM Min Max QC Reference * L-ORAC C 1 Total-ORAC C 1 TP C Sorghum, bran, white Total-ORAC C Sorghum, grain, black Sorghum, grain, hitannin Sorghum, grain, red Sorghum, grain, white Sumac, bran, raw Sumac, grain, raw 25 - Snacks Snacks, popcorn, airpopped Snacks, tortilla chips, low fat, made with H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC C 1 L-ORAC C 1 Total-ORAC C 1 TP C 1 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 64 1 B 36

43 41 Description Parameter Mean N SEM Min Max QC Reference * olestra Snacks, tortilla chips, low fat, made with olestra, nacho cheese 35 Ethnic Foods Agave, cooked (Southwest) Agave, dried (Southwest) Agave, raw (Southwest) Chilchen (Red Berry Beverage) (Navajo) Mush, blue corn with ash (Navajo) Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC B 36 Total-ORAC B 36 TP B 36 H-ORAC B 36 L-ORAC 47 1 B 36 Total-ORAC B 36 TP 87 1 B 36 H-ORAC B 36 Total-ORAC B 36 TP 20 1 B 36 H-ORAC B 36 Total-ORAC B 36 TP 77 1 B 36

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