Cite us: Teslić, N., Pojić, M., Stupar, A., Mandić, A., Pavlić, B., Mišan, A. (2024) PhInd—Database on Polyphenol Content in Agri-Food By-Products and Waste: Features of the Database. Antioxidants, 13, 97. https://doi.org/10.3390/antiox13010097
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DOI: https://doi.org/10.1016/j.foodchem.2015.02.087

Year: 2015

Source:

Latin Name: Vitis vinifera
Common Name: Grape
Cultivar/variety: Petit verdot
Class: Fruit
Part: Stem
Origin: Brazil
Industry: Wine production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: µg GAE/mg lyophilized winery by-product
TPspectrophotometric: 96.77
TPhplc: 5.71
Unit: µg/mg extract

Individual compounds

Polyphenol class

Individual Compounds:

Phenolic Acids / Derivatives Content STD Flavonoids / Derivatives Content STD Stilbenes / Derivatives Content STD Lignans Content STD Other Content STD
Gallic acid 0.14000 0.01000 Procyanidin B1 3.04000 0.15000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Catechin 2.49000 0.03000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epicatechin 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 5.71