USDA’s Flavonoid Database: Flavonoids in Fruit Agricultural S.E. Gebhardt, MS, J.M. Harnly, PhD, S.A. Bhagwat, MS, G.R. Beecher, PhD, R.F. Doherty, PhD, J.M. Holden, MS, D.B. Haytowitz, MS, Research Beltsville Human Nutrition Research Center, USDA, Beltsville, MD, A.L. Eldridge, PhD, RD, General Mills, Inc., Minneapolis, MN, Service J.J. Peterson, MS, Tufts University, and J.T. Dwyer, DSc, RD, Tufts-New England Medical Center and Tufts University, Boston, MA
Anthocyanidins Flavan-3-ols Flavonols Flavones Flavanones Anthocyanidins Flavan-3-ols Flavonols Flavones Flavanones Abstract Cyanidin Catechins 1 Quercetin Apigenin Hesperetin Cyanidin Catechins 1 Quercetin Apigenin Hesperetin Delphinidin Kaempferol Delphinidin Kaempferol Learning outcome: To be able to identify rich sources of flavonoids in fruits. Epicatechins 2 Luteolin Naringenin Epicatechins 2 Luteolin Naringenin Malvidin Myricetin Malvidin Myricetin 3 Eriodictyol 3 Eriodictyol Pelargonidin Theaflavins Isorhamnetin Pelargonidin Theaflavins Isorhamnetin Flavonoids are biologically active compounds found in plants that have been Peonidin Thearubigins Peonidin Thearubigins associated with decreased risk of some age related and chronic diseases in Petunidin Petunidin humans. Food composition data from literature published around the world Apples, with skin Mangos were evaluated to compile USDA’s Flavonoid Database Apples, without skin Nectarines (http://www.nal.usda.gov/fnic/foodcomp). Data are presented for 26 individual Applesauce, canned Olives, ripe, canned flavonoids in five subclasses based on their chemical structure: flavonols, Oranges flavones, flavanones, flavan-3-ols, and anthocyanidins. This database can be Apple juice Orange juice, chilled used to quantify the intake of flavonoids as well as to identify areas where Apricots Orange juice, frozen additional research is needed to complete flavonoid profiles for commonly Apricots, canned concentrate, diluted consumed foods. There are 78 raw and processed fruits and juices in the Avocados database. Citrus fruits are the only foods in which flavanones (hesperetin, Bananas Orange juice, raw naringenin, and eriodictyol) occur, except for in peppermint. Flavones Bilberries Peaches (apigenin, luteolin) do not occur in significant quantities in fruit. Flavan-3-ols Blackberries Peaches, canned (catechins and epicatechins) are present in apples, cherries, and cranberries. Blood orange juice Pears, with skin Flavonols (quercetin, kaempferol, myricetin, and isorhamnetin) are present Blueberries Pears, without skin only in very small quantities in fruit. Literature data on anthocyanidins Blueberries, frozen Pears, without skin, (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin), which Cherries, sour cooked are expected to be present in red/purple colored fruit, are available for only Cherries, sweet Pineapples blueberries, cherries, elderberries, and raspberries. Analytical data have been Cherries, sweet, Plums generated to provide anthocyanidin values for these additional fruits: apples, canned Pummelo juice blackberries, cranberries, red grapefruit, red grapes, plums, strawberries and Chokeberries, frozen Raisins, seedless watermelon. Cloudberries, frozen Raspberries Cowberries Rhubarb stalks, cooked Cranberries Rhubarb stalks, raw Introduction Cranberry juice, raw Rowanberries Food sources of flavonoids are vegetables, fruits, nuts, seeds, roots, and Cranberry juice cocktail Sour orange, juice beverages like tea and wine. The USDA Database for the Flavonoid Content Crowberries, frozen Strawberries of Selected Foods, released in March 2003, contains information on the most Crowberry juice Strawberries, frozen prevalent dietary flavonoids. These are organized into five subclasses based Currants, black Tangelo juice on their chemical structure: Currants, black, juice Tangerine juice Tangor juice •FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin Currants, dried Currants, red Watermelon •FLAVONES: Apigenin, Luteolin Currants, white Key: 0; < 5 mg/100 g; 5 to <10 mg/100 g; 10 to < 50 mg/100 g; and 50+ • FLAVANONES: Hesperetin, Naringenin, Eriodictyol mg/100 g; blank indicates lack of data. Red symbols indicates new data from FCL. Elderberries • FLAVAN-3-OLS: Catechin, Gallocatechin, Epicatechin, Epicatechin 3-gallate, 1 Catechins: Catechin, gallocatechin Gooseberries Epigallocatechin, Epigallocatechin 3-gallate, Theaflavin, Theaflavin-3,3’- 2 Epicatechins: Epicatechin, epicatechin 3-gallate, epigallocatechin, epigallocatechin 3-gallate Grapefruit digallate, Theaflavin-3’-gallate, Theaflavin-3-gallate, Thearubigins 3 Theaflavins: Theaflavin, theaflavin-3,3’-digallate, theaflavin-3’-gallate, theaflavin-3-gallate • ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Grapefruit juice, canned Petunidin Grapefruit juice, frozen concentrate, diluted Data on the flavonoid content of fruits was compiled from the scientific Grapefruit juice, pink Summary literature and evaluated using the Nutrient Data Laboratory’s data quality Grapefruit juice, white • Anthocyanidins are particularly high in blackberries, blueberries, cranberries, cherries, evaluation system (Holden et al., 2002). Ratings based on sampling plan, Grapes, black and elderberries. All contain >80 mg/100 g. Elderberries are the highest at 749 sample handling procedures, number of samples, analytical method and Grapes, black, juice mg/100g. Cyanidin is the predominant or only anthocyanidin in most fruits. The only analytical quality control were combined to yield a Confidence Code for each Grapes, red other foods in the database that contain anthocyanidins are wine and red onions. flavonoid value. The database, available on the website, contains the Nutrient Grapes, white or green • Citrus fruits are the only fruits that contain flavanones. The only other food in the Databank Number for individual foods, mean value for each flavonoid Grape juice, canned database containing flavanones is peppermint, which contains eriodictyol and measured (mg/100g), standard error, minimum and maximum values Kiwifruit hesperetin. reported, and the Confidence Code. This presentation summarizes the Lemons • Fruits do not contain flavones, except for small amounts in lemons and pummelo juice. flavonoid content of fruits contained in this new database. Additional samples Lemon juice, canned • Many of the flavonoid analyses available from the scientific literature were from foreign of commonly consumed fruits were obtained from USDA’s National Food and Lemon juice, raw sources and may not be representative of foods available in the United States. Nutrient Analysis Program (NFANP). Nationwide samples were collected and Limes analyzed by USDA’s Food Composition Laboratory (FCL). Anthocyanidin • The database is being updated to include new data from FCL and the scientific Lime juice values from this study are indicated in red in the table. literature published since the original database was prepared. Lingonberries Holden J, M.; Bhagwat, S.A., Patterson, K.Y. Development of a multi-nutrient data quality evaluation system. Lingonberry juice • The database is available on NDL’s Web site: http://www.nal.usda.gov/fnic/foodcomp J. Food Comp. Anal. (2002) 15(4):339-348.