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/10.3390/antiox9121233

Year: 2020

Source:

Latin Name: Allium cepa
Common Name: Onion
Cultivar/variety: Horcal
Class: Vegetable
Part: Skin
Origin: Spain
Industry: Vegetable processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 9.45%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Shade drying
Thermal/Non Thermal: No
Particle Size: 100–200 μm

Extraction:

Technique: Subcritical water extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g DW sample
TPspectrophotometric: 60
TPhplc: 28.85
Unit: mg/g DW 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
Protocatechuic acid 2.30000 0.30000 Quercetin 15.40000 0.40000
p-Hydroxybenzoic acid 0.14000 0.00000 Quercetin-4′-O-β-glycoside 8.40000 0.10000
Coumaric acid 0.05000 0.01000 Quercetin-3-O-β-glycoside 0.29000 0.03000
Quercetin-3,4′-O-β-diglycoside 0.84000 0.04000
Kaempferol 0.46000 0.01000
Isorhamnetin 0.48000 0.02000
Myricetin 0.49000 0.04000
∑TPHPLC: 28.85