Dietary intake of antioxidants in the Czech RepublicDietary

Kristýna Joudalová and Zuzana Réblová
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Kristýna Joudalová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Zuzana Réblová: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 3, 268-275

Abstract: The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antioxidants was 16.6 mmol generated Fe(II) for men and 15.0 mmol for women (i.e. 8300 and 7500 μmol Trolox equivalents). The largest sources of antioxidants were coffee (43.1% of overall intake for men and 54.6% for women) and beer (15% for men vs. 1.8% for women). Other significant sources of antioxidants were tea, vegetables and vegetable products (including potatoes and potato products), fruit and fruit products, cereal products, wine, sugars and sweets, spices and meat and meat products. Small amounts of antioxidants (less than 1.0% of overall intake) were supplied by nuts and seeds, milk and milk products and fats, while pulses, eggs and egg products, convenience foods and cheese were insignificant sources of antioxidants. Within the fruit and fruit products category, apples were the most significant source of extractable antioxidants, and in the vegetable and vegetable products category, peppers were the largest source of antioxidants.

Keywords: : food antioxidant capacity; extractable antioxidants; FRAP (ferric reducing antioxidant potential) (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:3:id:176-2011-cjfs

DOI: 10.17221/176/2011-CJFS

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