Superfruits with the highest ORAC value: According to research, maqui berries have a higher ORAC (oxygen radical absorbance capacity) value when compared to açai berries. ORAC is a measurement of a food’s antioxidant capacity, and a higher ORAC value indicates a higher concentration of antioxidants in the food.
A study published in the Journal of Functional Foods in 2013 found that maqui berries had an ORAC value of about 2,827 µmol TE/100 g, which is higher than that of açcai berries, which had an ORAC value of around 1,983 µmol TE/100 g.
Another study published in the Journal of Agricultural and Food Chemistry in 2010 found that maqui berries had an ORAC value of about 3,800 µmol TE/100 g, which is higher than that of açai berries, which had an ORAC value of around 2,700 µmol TE/100 g.
It’s important to note that the ORAC value of a food can vary depending on the growing conditions, the time of harvest, and the processing method. There’s a point during the maturation or ripening of a fruit where the anthocyanin content of a fruit is at its highest concentration. That’s the right moment for harvest. Unfortunately, this is a practice often overlooked which is why you should ask questions about the harvesting processes.
References:
- Del Pozo-Insfran, D., Brenes, C. H., & Talcott, S. T. (2013). Antioxidant capacity, phenolic compounds, carotenoids, vitamin C, and mineral composition of wild and cultivated maqui (Aristotelia chilensis (Mol.) Stuntz) berries. Journal of Functional Foods, 5(2), 771-780.
- Kalt, W., Forney, K., Martin, A., Prior, R., & Whidden, A. (2010). Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry, 58(5), 3199-3208.
