Oxygen Radical Absorbance Capacity, or ORAC, is the means by which the antioxidant capabilities of biological samples such as fresh fruits and vegetables are measured. A cooperative effort by the USDA Nutrient Data Laboratory, the Beltsville Human Nutrition Research Center, and the Arkansas Children’s Nutrition Center, the ORAC database is hosted on the website of the Agriculture Research Services of the USDA.
The database was last updated in 2010 and contains measures of the antioxidant capacities of 326 food items including raw and processed fruits, nuts, vegetables, and spices.
The ORAC value recorded for Aronia is about 58% higher in antioxidant levels than blueberries and over 90% more than cranberries. There are two major types of ORAC tests, H-ORAC and L-ORAC. Lipophilic and hydrophilic antioxidant capacities differ in the chemical makeup and how the breakdown time in our bodies digestive system. The bar graph below shows the ORAC values for a number of strongly antioxidant fruits.
Source: U.S. Department of Agriculture