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/10.1007/s12649-016-9533-1

Year: 2016

Source:

Latin Name: Olea europaea. L
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Bract,Leaf
Origin: Greece
Industry: Agricultural waste
Industrial process step: Pruning
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 5%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂1 mm

Extraction:

Technique: Enzyme-assisted extraction,Microwave-assisted extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 16186.1
Unit: µg/g d.w

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
Caffeic acid 52.80000 11.90000 0.00000 0.00000 0.00000 0.00000 Oleuropein 12607.20000 1631.00000
Vanillin 756.00000 30.70000 Rutin 1839.30000 17.30000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 770.00000 1080.00000
0.00000 0.00000 Luteolin 160.80000 40.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 16186.1