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

Year: 2017

Source:

Latin Name: Solanum tuberosum subsp. andigena

Common Name: Andean potato

Cultivar/variety: Moradita

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: 408.61

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	253.00000	30.40000	Catechin	4.46000	0.52000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
Caffeic acid	38.77000	1.37000	Epicatechin	1.02000	0.12000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Delphinidin	2.08000	0.44000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Cyanidin	2.72000	0.59000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Petunidin	80.80000	16.15000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Pelargonidin	0.76000	0.32000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Peonidin	10.30000	2.36000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Malvidin	14.70000	2.14000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000

∑TPHPLC: 408.61