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.2020.109614

Year: 2020

Source:

Latin Name: Spondias spp.Caja-umbu
Common Name: Caja-umbu
Cultivar/variety: N.A.
Class: Fruit
Part: Peel,Pulp
Origin: Brazil
Industry: Fruit processing
Industrial process step: Depulping,Pasterization
Scale: Industrial
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: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous ethanol,Ethanol
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/ 100g extract
TPspectrophotometric: 538.35
TPhplc: 938.02
Unit: µg/g extract

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
Chlorogenic acid 13.90000 0.33000 Kaempferol 9.19000 0.13000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 56.66000 0.42000 Rutin 804.03000 32.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 29.36000 0.74000 Catechin 15.35000 4.51000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epicatechin 9.53000 0.45000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 938.02