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/s13197-016-2329-2

Year: 2016

Source:

Latin Name: Corylus jacquemontii
Common Name: Jacquemont’s hazelnut
Cultivar/variety: N.A.
Class: Nut
Part: Skin
Origin: India
Industry: Nut processing
Industrial process step: Cracking,Deshelling,Roasting
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 500.76
Unit: mg/kg dried extract

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 14.10000 4.60000 Catechin 414.00000 2.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 2.46000 0.50000 Epicatechin 17.90000 2.60000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Quercetin 20.30000 4.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Kaempferol 32.00000 20.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 500.76