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/10.1016/j.foodchem.2015.04.012

Year: 2015

Source:

Latin Name: Opuntia matudae Scheinvar
Common Name: Sour prickly pear cactus
Cultivar/variety: Rosa
Class: Fruit
Part: Peel
Origin: Mexico
Industry: Fruit 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: No
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: ˂0.5 mesh

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 5.87
Unit: mg/g 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
Caffeic acid hexoside 0.21000 0.02000 Quercetin-O-(di-deoxyhexosyl-hexoside) 0.10000 0.01000
Ferulic acid glucoside 0.26000 0.03000 Kaempferol-O-(di-deoxyhexosyl-hexoside)- hexosidehexosidehexosidehexosidehexoside 0.11000 0.01000
Isorhamnetin-O-(di-deoxyhexosyl-hexoside) 0.34000 0.02000
Isorhamnetin-O-(di-deoxyhexosyl-hexoside) 3.17000 0.03000
Isorhamnetin-3-O-rutinoside 0.08000 0.01000
Isorhamnetin-O-(deoxyhexosyl-hexoside) 0.74000 0.03000
Isorhamnetin-O-(deoxyhexosyl-hexoside) 0.78000 0.02000
Isorhamnetin-3-O-glucoside 0.08000 0.01000
∑TPHPLC: 5.87