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/s13197-019-03891-7

Year: 2019

Source:

Latin Name: Allium cepa
Common Name: Onion
Cultivar/variety: N.A.
Class: Vegetable
Part: Peel
Origin: India
Industry: Vegetable 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: Oven drying
Thermal/Non Thermal: No
Particle Size: 500 µm

Extraction:

Technique: Microwave-assisted extraction
Solvent: NADES
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g DW
TPspectrophotometric: 80.45
TPhplc: 4.35391
Unit: mg/g

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
0.00000 0.00000 Quercetin 4.22538 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Kaempferol 0.09165 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Myricetin 0.03688 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 4.35391