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.foodchem.2015.04.081

Year: 2015

Source:

Latin Name: Citrus sinensis
Common Name: Orange
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: Algeria
Industry: Fruit processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 1
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂125 µm

Extraction:

Technique: Microwave-assisted extraction
Solvent: Aqueous acetone
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g DW
TPspectrophotometric: 12.20
TPhplc: 7019.45
Unit: ug/g DW

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 142.69000 Rutin 589.13000
Chlorogenic acid 1388.13000 Catechin 2503.60000
Caffeic acid 815.95000
p-Coumaric acid 124.95000
Ferulic acid 1455.00000
∑TPHPLC: 7019.45