Rapisarda, P., Tomaino, A., Lo Cascio, R., Bonina, F., De Pasquale, A.Saija, A. (1999) Antioxidant effectiveness as influenced by phenolic content of fresh orange juices. Journal of Agricultural and Food Chemistry 47:4718-4723 PubMed (10552879)

Abbreviation: RAPISARDA 1999

Pubmed ID: 10552879

Food Composition

This publication was used to obtain 14 food polyphenol content values.

Original Content Value Original Food Description Commercial Origin Number of Samples Analyzed
86.62 mg/100 ml Orange Juice - Pigmented - Moro II no 3
67.39 mg/100 ml Orange Juice - Pigmented - Moro I no 3
99.55 mg/100 ml Orange Juice - Pigmented - Moro III no 3
114.72 mg/100 ml Orange Juice - Pigmented - Moro IV no 3
38.73 mg/100 ml Orange Juice - Pigmented - Tarocco I no 3
90.71 mg/100 ml Orange Juice - Pigmented - Tarocco II no 3
109.05 mg/100 ml Orange Juice - Pigmented - Tarocco III no 3
56.93 mg/100 ml Orange Juice - Pigmented - Tarocco IV no 3
47.01 mg/100 ml Orange Juice - Pigmented - Tarocco V no 3
38.25 mg/100 ml Orange Juice - Pigmented - Sanguinello I no 3
56.06 mg/100 ml Orange Juice - Pigmented - Sanguinello II no 3
60.29 mg/100 ml Orange Juice - Pigmented - Sanguinello III no 3
48.83 mg/100 ml Orange Juice - Blond - Valencia Late no 3
36.14 mg/100 ml Orange Juice - Blond - Washington navel no 3