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.foodres.2016.09.009

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Brazil
Industry: Wine production
Industrial process step: Fermentation
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: Enzyme-assisted extraction,Ultrasound-assisted extraction
Solvent: Methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg gallic acid eq./g DM
TPspectrophotometric: 82.1
TPhplc: 3910.6
Unit: μg/g DM

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 668.40000 3.30000 Quercetin 131.60000 6.60000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 132.80000 7.70000 Catechin 1929.00000 52.50000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B2 1048.80000 54.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 3910.6