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: http://dx.doi.org/10.1021/acs.jafc.5b01619

Year: 2015

Source:

Latin Name: Coffea arabica
Common Name: Coffee
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Guatemala
Industry: HoReCa
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: Brewing
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 239.88
Unit: µmol/g lyophilized spent coffee 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
3-O-Caffeoylquinic acid 55.71000 0.31000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
4-O-Caffeoylquinic acid 62.92000 0.56000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
5-O-Caffeoylquinic acid 112.87000 1.28000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
3,5-O-Dicaffeoylquinic acid 1.07000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
3,4-O-Dicaffeoylquinic acid 1.65000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
4,5-O-Dicaffeoylquinic acid 1.88000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 2.51000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 0.19000 0.03000
p-Coumaric acid 0.67000 0.06000
Sinapic acid 0.15000
4-Hydroxybenzoic acid 0.26000 0.05000
∑TPHPLC: 239.88