Susan E. Gebhardt

USDA'S FLAVONOID DATABASE: FLAVONOIDS IN FRUIT

Learning outcome: To be able to identify rich sources of flavonoids in fruits. Flavonoids are biologically active compounds found in plants that have been associated with decreased risk of some age related and chronic diseases in humans. Food composition data from literature published around the world were evaluated to compile USDA’s Flavonoid Database (http://www.nal.usda.gov/fnic/foodcomp). Data are presented for 26 individual flavonoids in five subclasses based on their chemical structure: flavonols, flavones, flavanones, flavan-3-ols, and anthocyanidins. This database can be used to quantify the intake of flavonoids as well as to identify areas where additional research is needed to complete flavonoid profiles for commonly consumed foods. There are 78 raw and processed fruits and juices in the database. Citrus fruits are the only foods in which flavanones (hesperetin, naringenin, and eriodictyol) occur, except for in peppermint. Flavones (apigenin, luteolin) do not occur in significant quantities in fruit. Flavan-3-ols (catechins and epicatechins) are present in apples, cherries, and cranberries. Flavonols (quercetin, kaempferol, myricetin, and isorhamnetin) are present only in very small quantities in fruit. Literature data on anthocyanidins (cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin), which are expected to be present in red/purple colored fruit, are available for only blueberries, cherries, elderberries, and raspberries. Analytical data have been generated to provide anthocyanidin values for these additional fruits: apples, blackberries, cranberries, red grapefruit, red grapes, plums, strawberries and watermelon. • FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin • FLAVONES: Apigenin, Luteolin • FLAVANONES: Hesperetin, Naringenin, Eriodictyol • FLAVAN-3-OLS: Catechin, Gallocatechin, Epicatechin, Epicatechin 3-gallate, Epigallocatechin, Epigallocatechin 3-gallate, Theaflavin, Theaflavin-3,3’digallate, Theaflavin-3’-gallate, Theaflavin-3-gallate, Thearubigins • ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin Agricultural Research Service Summary Currants, black, juice Limes Lemons Cranberry juice, raw Apricots Apple juice

Nutrient data bank: Computer-based management of nutrient values in foods

A computerized Nutrient Data Bank has been designed for storage, summary, and retrieval of food composition data. The system is a repository for data from domestic and international sources, including research institutions, industry, and independent laboratories. Source data are carefully screened with regard to identification of the food and conditions which may affect its nutritive value. Variables such as treatment and processing of the food and method of nutrient analysis can be considered in the analysis and retrieval of the data. All primary data will go into Data Base I. After statistical analysis of primary data, unique criteria will be developed for each food for use in summarizing the nutrient data into composite values. Data Bases II and III will be derived from the information in Data Base I by averaging, weighting, and selection. The summarized data will include averages for each nutrient, the number of samples, range values, and standard error. The data can be used for compiling a new nutrition handbook and for rapid retrieval of information for scientists.