USDA’s Flavonoid Database: Flavonoids in Fruit Agricultural

Research
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, Service
Beltsville Human Nutrition Research Center, USDA, Beltsville, MD, A.L. Eldridge, PhD, RD, General Mills, Inc., Minneapolis, MN,
J.J. Peterson, MS, Tufts University, and J.T. Dwyer, DSc, RD, Tufts-New England Medical Center and Tufts University, Boston, MA

Abstract Anthocyanidins
Cyanidin
Flavan-3-ols
Catechins 1
Flavonols
Quercetin
Flavones
Apigenin
Flavanones
Hesperetin
Anthocyanidins
Cyanidin
Flavan-3-ols
Catechins 1
Flavonols
Quercetin
Flavones
Apigenin
Flavanones
Hesperetin
Delphinidin Epicatechins 2 Kaempferol Delphinidin
Learning outcome: To be able to identify rich sources of flavonoids in fruits. Luteolin Naringenin Epicatechins 2 Kaempferol Luteolin Naringenin
Malvidin Myricetin Eriodictyol Malvidin Myricetin Eriodictyol
Pelargonidin Theaflavins 3 Isorhamnetin Pelargonidin Theaflavins 3 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 Nectarines  
Apples, without skin   
(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,
Apple juice    Oranges   
flavones, flavanones, flavan-3-ols, and anthocyanidins. This database can be
Apricots    Orange juice, chilled 
used to quantify the intake of flavonoids as well as to identify areas where
Apricots, canned   Orange juice, frozen
additional research is needed to complete flavonoid profiles for commonly concentrate, diluted
Avocados  
consumed foods. There are 78 raw and processed fruits and juices in the
Bananas   Orange juice, raw   
database. Citrus fruits are the only foods in which flavanones (hesperetin,
Bilberries  Peaches    
naringenin, and eriodictyol) occur, except for in peppermint. Flavones
(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,
Cherries, sour  cooked 
(cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin), which
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 

Introduction Cranberries
Cranberry juice, raw
 



Rhubarb stalks, 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   
Currants, dried   Tangor juice   
• FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin
Currants, red    Watermelon 
• FLAVONES: Apigenin, Luteolin Key:  0; < 5 mg/100 g;  5 to <10 mg/100 g;  10 to < 50 mg/100 g; and  50+
• FLAVANONES: Hesperetin, Naringenin, Eriodictyol Currants, white  
mg/100 g; blank indicates lack of data. Red symbols indicates new data from FCL.
• FLAVAN-3-OLS: Catechin, Gallocatechin, Epicatechin, Epicatechin 3-gallate, Elderberries   1 Catechins: Catechin, gallocatechin

Epigallocatechin, Epigallocatechin 3-gallate, Theaflavin, Theaflavin-3,3’- Gooseberries   2 Epicatechins: Epicatechin, epicatechin 3-gallate, epigallocatechin, epigallocatechin 3-gallate
digallate, Theaflavin-3’-gallate, Theaflavin-3-gallate, Thearubigins Grapefruit   3 Theaflavins: Theaflavin, theaflavin-3,3’-digallate, theaflavin-3’-gallate, theaflavin-3-gallate
• ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Grapefruit juice, canned 
Grapefruit juice, frozen

Summary
Petunidin
concentrate, diluted 
Data on the flavonoid content of fruits was compiled from the scientific Grapefruit juice, pink   
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 
of commonly consumed fruits were obtained from USDA’s National Food and • Many of the flavonoid analyses available from the scientific literature were from foreign
Lemon juice, raw   
Nutrient Analysis Program (NFANP). Nationwide samples were collected and sources and may not be representative of foods available in the United States.
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.