| Abstract
| - The free and bound phenols have been measured in 20 fruits commonly consumed in the Americandiet. Phenols were measured colorimetrically using the Folin−Ciocalteu reagent with catechin asthe standard after correction for ascorbic acid contribution. On a fresh weight basis, cranberry hadthe highest total phenols, and was distantly followed by red grape. Free and total phenol quality inthe fruits was analyzed by using the inhibition of lower density lipoprotein oxidation promoted bycupric ion. Ascorbate had only a minor contribution to the antioxidants in fruits with the exceptionof melon, nectarine, orange, white grape, and strawberry. The fruit extracts' antioxidant qualitywas better than the vitamin antioxidants and most pure phenols, suggesting synergism among theantioxidants in the mixture. Using our assay, fruits had significantly better quantity and quality ofphenol antioxidants than vegetables. Fruits, specifically apples and cranberries, have phenolantioxidants that can enrich lower density lipoproteins and protect them from oxidation. The averageper capita consumption of fruit phenols in the U.S. is estimated to be 255 mg/day of catechinequivalents. Keywords: Phenols; antioxidants; fruits; lipoprotein oxidation
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