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: https://doi.org/10.1016/j.foodchem.2017.02.150

Year: 2017

Source:

Latin Name: Solanum tuberosum subsp. andigena
Common Name: Andean potato
Cultivar/variety: Chaqueña
Class: Vegetable
Part: Skin
Origin: Argentina
Industry: Vegetable processing
Industrial process step: Peeling
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 180.94
Unit:  µg/g FW

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 119.00000 7.83000 Catechin 6.17000 1.07000
Caffeic acid 17.20000 0.95000 Epicatechin 0.56000 0.18000
Cyanidin 0.46000 0.01000
Petunidin 3.09000 0.29000
Pelargonidin 11.20000 1.41000
Peonidin 5.80000 0.59000
Malvidin 17.46000 17.46000
∑TPHPLC: 180.94