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/10.1002/jctb.4416

Year: 2015

Source:

Latin Name: Olea europaea
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Waste water
Origin: Italy
Industry: Oil production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 94.39%

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: No
Thermal/Non Thermal: Reverse osmosis
Particle Size: N.A.

Extraction:

Technique: Liquid-liquid extraction
Solvent: Ethyl acetate
Hydrolysis: No

Total Phenols Content:

Unit: mg GA/ml
TPspectrophotometric: 57
TPhplc: 619.2
Unit: mg hydroxytyrosol/kg olive mill wastewater

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
Vanillic acid 5.60000 0.01000 0.00000 0.00000 0.00000 0.00000 3,4-Dihydroxyphenylglycol 23.70000 0.24000
Di-hydroxybenzoic acid 13.50000 0.12000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 398.70000 1.25000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 Deacetoxy oleuropein aglycon 16.70000 0.08000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 Tyrosol 134.00000 1.96000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 3-Hydroxyphenyl acetic acid 9.30000 0.04000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 Vanillin 17.70000 0.02000
∑TPHPLC: 619.2