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.2016.05.051

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Pinot Noir
Class: Fruit
Part: Skin
Origin: Serbia
Industry: Wine production
Industrial process step:
Scale: Laboratory
Number of Lots: 3
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: mg GAE/g
TPspectrophotometric: 7.21
TPhplc: 43.05
Unit: mg/kg of the frozen sample

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 2.42000 0.00000 Gallocatechin 2.91000 0.00000 Resveratrol 5.64000 0.00000 0.00000 0.00000 Aesculin 0.91000 0.00000
Procatechuic acid 0.40000 0.00000 Epigallocatechin 2.42000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Hydroxybenzoic acid 1.42000 0.00000 Quercetin 2.61000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gentisic acid 5.64000 0.00000 Rutin 0.88000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ellagic acid 0.73000 0.00000 Myricetin 12.40000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 2.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 0.54000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 2.12000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 43.05