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.foodchem.2020.126742

Year: 2020

Source:

Latin Name: Prunus dulcis
Common Name: Almond
Cultivar/variety: N.A.
Class: Nut
Part: Hull/Husk
Origin: USA
Industry: Nut 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: No
Thermal/Non Thermal: High-hydrostatic pressure
Particle Size: ˂70 mesh

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g DW extract
TPspectrophotometric: 481.52
TPhplc: 198.82
Unit: mg/g DW 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
Gallic acid 0.04000 0.02000 Procyanidin B1 3.66000 0.40000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
4-Hydroxybenzoic acid 35.89000 3.15000 Catechin hydrate 0.95000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 23.54000 2.60000 Epicatechin 0.96000 0.05000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 115.93000 3.03000 Quercitrin 0.35000 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Cryptochlorogenic acid 10.75000 1.18000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Syringic acid 5.00000 1.69000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 1.75000 0.34000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 198.82