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://tspace.library.utoronto.ca/bitstream/1807/71661/1/Legorreta_Sianez_Ana_Victoria_201603_MAS_thesis.pdf

Year: 2016

Source:

Latin Name: Sinapis alba
Common Name: Yellow mustard
Cultivar/variety: N.A.
Class: Herb
Part: Waste water
Origin: Canada
Industry: Herb 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: Organic Solvent Extraction
Drying: No
Thermal/Non Thermal: Nanofiltration
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Mixture
Hydrolysis: Yes

Total Phenols Content:

Unit: mg sinapic acid equivalents/100g freeze-dried supernatant
TPspectrophotometric: 4225
TPhplc: 938
Unit: mg/100 g freeze-dried supernatant

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
p-Hydroxybenzoic acid 755.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Sinapic acid 183.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 938