PhInd

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://www.jnsciences.org/agri-biotech/40-volume-special-journees-scientifiques-de-l-inat/190-proximate-chemical-composition-of

Year: 2015

Source:

Latin Name: Citrus sinensis

Common Name: Orange

Cultivar/variety: Maltease

Class: Fruit

Part: Peel

Origin: Tunisia

Industry: Fruit processing

Industrial process step:

Scale: Laboratory

Number of Lots: 1

Number of Replicates Within One Lot: 3

Moisture Content: 3.169±0.123 %

Pretreatment:

Sample: Pretreated

Defatting: No

Drying: Freeze drying

Thermal/Non Thermal: No

Particle Size: ˂315 µm

Extraction:

Technique: Solid-liquid extraction

Solvent: Aqueous ethanol

Hydrolysis: No

Total Phenols Content:

Unit: N.A.

TPspectrophotometric: N.A.

TPhplc: 2.685

Unit: g/100g orange peel powder

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
			Eriocitrin	0.06100	0.00500
			Narirutin	0.03100	0.00100
			Naringin	0.06000	0.00100
			Hesperidin	0.99000	0.01100
			Neohesperidin	1.31200	0.03100
			Didymin	0.04900	0.00100
			Sinensetin	0.04700	0.00000
			3’,4’, 5,5’6,7 Hexamethoxyflavone	0.00700	0.00001
			Nobiletin	0.10900	0.00100
			Tangeretin	0.01900	0.00100

∑TPHPLC: 2.685