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.foodres.2018.10.004

Year: 2019

Source:

Latin Name: Theobroma cacao
Common Name: Cacao
Cultivar/variety: N.A.
Class: Fruit
Part: Hull/Husk
Origin: Italy
Industry: Cacao processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
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: 500 μm

Extraction:

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

Total Phenols Content:

Unit: mg TE/g DE
TPspectrophotometric: 84.6
TPhplc: 8.02
Unit: mg/g DE

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
Protocatechuic acid 2.18000 0.02000 Epicatechin 2.10000 0.03000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-OH-benzoic acid 0.56000 0.02000 Catechin 1.05000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gallic acid 0.40000 0.01000 Procyanidin B1 0.83000 0.03000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B2 0.90000 0.02000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 8.02