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Z. S. Jia, M. C. Tang and J. M. Wu, “The Determination of Flavonoid Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals,” Food Chemistry, Vol. 64, No. 4, 1999, pp. 555-559.
http://dx.doi.org/10.1016/S0308-8146(98)00102-2

has been cited by the following article:

• TITLE: Antioxidant Capacities and Main Reducing Substance Contents in 110 Fruits and Vegetables Eaten in China

  AUTHORS: Changjin Liu, Yanli Zhao, Xiaojing Li, Jianying Jia, Yanya Chen, Zetian Hua

  KEYWORDS: Antioxidant Capacity; Fruits; Vegetables; Phenolic; Flavonoid; Vitamin C

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.4, February 7, 2014

  ABSTRACT: The aim of this study was to screen strongly-antioxidant fruits and vegetables and supply practical diet guidance for the public. We used 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric-reducing antioxidant potential (FRAP), 2,2’-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and total reducing power (TRP) assays to investigate antioxidant activities in 110 fruits and vegetables. To analyze the correlation between antioxidant capacities and main reducing substance contents, total phenolic, flavonoid and vitamin C contents were assessed. The results showed great variation in antioxidant activity, and fifteen fruits and vegetables possessed the strongest antioxidant capacities: Toona sinensis, hawthorn, jujube, lotus root, persimmon, red plum, black plum, chilli pepper, star fruit, strawberry, blueberry, cherry, peach, pomegranate and great burdock. Total phenolic contents showed higher correlation with antioxidant capacity when using FRAP and TRP assays than when using the DPPH or ABTS assay. Phenolics and flavonoids, rather than vitamin C, contributed to antioxidant potential in most fruits and vegetables.