Cite us: Teslić, N., Pojić, M., Stupar, A., Mandić, A., Pavlić, B., Mišan, A. (2025) 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/10.1007/s11746-015-2689-1

Year: 2015

Source:

Latin Name: Triticum aestivum L.
Common Name: Wheat
Cultivar/variety: N.A.
Class: Cereal
Part: Germ
Origin: China
Industry: Cereal processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 2
Moisture Content: 0.96%

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Oven drying
Thermal/Non Thermal: Roasting
Particle Size: ˂60 mesh

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g extract
TPspectrophotometric: 30.24
TPhplc: 425.51
Unit: µg/g wheat germ extracts

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
3, 4—Dihydroxy benzoic acid 64.97000 2.89000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Hydroxybenzoic acid 8.08000 1.11000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 51.69000 0.75000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 94.11000 7.77000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 172.15000 19.42000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Trans-2-hydroxy cinnamic acid 34.51000 1.14000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 425.51