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.sajb.2018.05.030

Year: 2018

Source:

Latin Name: Hypericum perforatum L.
Common Name: St. John's wort
Cultivar/variety: N.A.
Class: Herb
Part: Stem
Origin: North Macedonia
Industry: Herb processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Other
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 94.02
Unit: mg/g DW

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
Quinic acid 2.85000 0.17000 Catechin 2.40000 0.19000 Hypericin 0.27000 0.05000
Chlorogenic acid 13.88000 1.29000 B-type procyanidin dimer 10.11000 2.10000 Hyperforin 15.44000 3.49000
3-p-Coumaroylquinic acid 6.08000 0.32000 Procyanidin trimer 4.10000 0.65000 Adhyperforin 1.38000 0.17000
Epicatechin 26.62000 3.58000 Padiaxanthone 5.85000 0.73000
B-type procyanidin dimer 3.81000 0.42000 Xanthone derivative 3 0.28000 0.04000
Cyanidin-3-O-glycoside 0.29000 0.03000
Cyanidin-3-O-rhamnoside 0.66000 0.07000
∑TPHPLC: 94.02