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: Bulgarian Chemical Communications, Volume 52, Special Issue D (pp. 78-83) 2020

Year: 2020

Source:

Latin Name: Ocimum basilicum L.
Common Name: Basil
Cultivar/variety: N.A.
Class: Herb
Part: Aerial part
Origin: Bulgaria
Industry: Herb processing
Industrial process step: Hydrodistillation
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Vacuum drying
Thermal/Non Thermal: No
Particle Size: 500 µm

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: g GAE/100g DW sample
TPspectrophotometric: 3.23
TPhplc: 718.86
Unit: mg/100 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
Quercetin-3-β-glucoside 154.52000 2.59000
Quercetin-3-O-rutinoside 258.58000 3.15000
Myricetin 34.71000 1.68000
Kaempferol 25.19000 1.47000
Naringenin 20.52000 1.09000
Apigenin 20.56000 1.67000
Catechin 204.78000 3.64000
∑TPHPLC: 718.86