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
Go Back
Export

DOI: https://doi.org/10.1016/j.lwt.2020.110076

Year: 2020

Source:

Latin Name: Myrica rubra Sieb. et Zucc.
Common Name: Red bayberry
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: China
Industry: Fruit processing
Industrial process step: Juice extraction
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: No
Thermal/Non Thermal: Fermentation,Pasterization
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/ kg sample
TPspectrophotometric: 5044.16
TPhplc: 130.84
Unit: mg/GAE kg 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
0.00000 0.00000 Cyanidin chloride 57.18000 0.06000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Myricetin 36.24000 3.44000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Quercetin 37.40000 2.54000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Kaempferol 0.02160 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 130.8416