Cite us: Teslić, N., Pojić, M., Stupar, A., Mandić, A., Pavlić, B., Mišan, A. (2025) 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: http://dx.doi.org/10.1016/j.jff.2015.04.051

Year: 2015

Source:

Latin Name: Prunus persica
Common Name: Peach
Cultivar/variety: N.A.
Class: Fruit
Part: Pulp,Skin
Origin: Mexico
Industry: Fruit processing
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: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂40 µm

Extraction:

Technique: Solid-liquid extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: GAE mg/g dw
TPspectrophotometric: 83.6
TPhplc: 155.1
Unit: ng/g dw

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
Chlorogenic acid 2.10000 0.10000 Epigallocatechin gallate 0.60000 0.00000 Vanillin 0.40000 0.10000
Gallic acid 83.30000 5.00000 Epicatechin 1.40000 0.00000
p-Coumaric acid 0.80000 0.10000 Quercetin 3-O-rutinoside 4.40000 0.70000
Caffeic acid 0.50000 0.10000 Kaempferol 3.20000 0.40000
Ellagic acid 3.10000 0.20000 Catechin 1.60000 0.10000
p-Hydroxybenzoic acid 51.90000 3.90000 Gallocatechin gallate 0.20000 0.00000
Protocatechuic acid 0.50000 0.00000 Eriocitrin 0.20000 0.00000
Ferulic acid 0.90000 0.10000
∑TPHPLC: 155.1