Hello All
We have expanded our “USDA Database for the Flavonoid Content of Selected Foods, Release 3.1” to include ~2900 foods by using analytical and imputed values for all the 26 flavonoid compounds
in the database. This expanded database “USDA’s Expanded Flavonoid Database for the Assessment of Dietary Intakes” will be released soon on our web site
www.ars.usda.gov/nutrientdata. We have tentatively used (after consulting analytical chemists and some data from the literature) 85% retention factor for Flavonols, flavanols,
flavones and flavanones and 50% retention factor for anthocyanidins for different cooking methods. We have not used any retention factor for the drying process, dried herbs or fruits, but used only moisture factors for particular fruit, vegetable or herb
(or a similar food when moisture value is not available), to get values for them. There is no one factor that can be used for all dried fruits or all dried herbs.
We are also going to conduct a study to generate retention factors for these compounds soon. It would improve the accuracy of retention estimations.
Seema Bhagwat
Nutritionist
Nutrient Data Laboratory, ARS/USDA
10300 Baltimore Ave., Bldg 005, Rm 202
BARC-WEST, Beltsville, MD 20707
Tel. no. 301-504-0696
Fax: 301-504-0632
From: Food Composition Discussion Group [mailto:[log in to unmask]]
On Behalf Of [log in to unmask]
Sent: Friday, January 10, 2014 7:50 PM
To: [log in to unmask]
Subject: Re: Flavonoid retention factors
Hello Gesa,
In response to "It seems that fruits contain more polyphenols after drying..."
The values in the following example are from USDA SR 26 for raw and dried apricots (items 09021 and 09032 respectively). This example looks at beta carotene but the principle is the same
regardless of the nutrient or phytochemical under consideration.
YES, raw apricots contain 1094 mcg beta carotene per 100 g edible portion,
AND dried apricots, 2163 mcg beta carotene per 100 g edible portion.
BUT the the content of water and solids is very different: 86% water (14% solids) for the raw apricots and 31% water (69% solids) for the dried.
The apricots analyzed for these items undoubtedly did not come from the same source but as they are representative samples it's reasonable to compare them.
SO, based on solids, approximately 490 g of fresh apricots (containing 5360 mcg beta carotene) are equivalent to 100 g dried; and the retention factor would be 2163/5360, approximately 40%.
In some instances, processing may make a compound more available (e.g. lycopene in tomatoes) and higher values are found in cooked equivalent quantities, but the carotene example above is
the more usual situation.
Regards,
Barbara Selley, RD
Food Intelligence
> Date: Thu, 9 Jan 2014 10:07:00 +0100
> From: [log in to unmask]
> Subject: Flavonoid retention factors
> To: [log in to unmask]
>
> Dear all,
>
> I am looking for information on flavonoid retention factors for
> vegetables, fruits, and herbs in order to estimate the flavonoid content
> (e.g. isoflavone or anthocyanidine content) after drying and juicing the
> fresh/raw products.
> Do you know a good literature source providing this information?
> It seems that fruits contain more polyphenols after drying. Do you know
> if that also applies to herbs?
>
> I am very grateful for your help!
>
> Best regards
> Gesa Joslowski
>
> University of Bonn
> IEL - Nutritional Epidemiology
> DONALD Study
> Heinstück 11
> 44225 Dortmund
>
> Phone: +49 231/7922 10 34
> E-Mail: [log in to unmask]
>
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