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/10.1016/j.jff.2015.05.005

Year: 2015

Source:

Latin Name: Olea europaea
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Leaf
Origin: China
Industry: Oil production
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: Other
Thermal/Non Thermal: No
Particle Size: 40–60 mesh

Extraction:

Technique: Solid-liquid extraction,Ultrasound-assisted extraction
Solvent: Mixture
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/g olive leaf extract
TPspectrophotometric: 251.98
TPhplc: 13.688
Unit: mg/g olive leaf extract

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
Gallic acid 0.21000 0.05000 Luteolin-7-β-D-glucose 0.43000 0.03000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 0.54000 0.02000
Vanillic acid 0.05800 0.01000 Rutin 0.13000 0.09000 0.00000 0.00000 0.00000 0.00000 Oleuropein 6.53000 0.01000
Caffeic acid 2.17000 0.02000 Apigenin-7-β-D-glucose 0.16000 0.01000 0.00000 0.00000 0.00000 0.00000 Vanillin 0.57000 0.08000
Chlorogenic acid 0.89000 0.11000 Luteolin 0.38000 0.06000 0.00000 0.00000 0.00000 0.00000 Verbascoside 0.83000 0.05000
p-Coumaric acid 0.11000 0.05000
Ferulic acid 0.68000 0.07000
∑TPHPLC: 13.688