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.nbt.2015.12.004

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Sangiovese and Montepulciano
Class: Fruit
Part: Pomace
Origin: Italy
Industry: Wine production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 4
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Enzyme-assisted extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 10.01
Unit: mg/L

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 1.85000 0.01000 Epicatechin gallate 0.67000 0.17000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillin 0.77000 0.09000 Epigallocatechin gallate 0.34000 0.14000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 1.28000 0.02000 Epicatechin 0.55000 0.36000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Catechin 1.10000 0.48000
Rutin 3.40000 0.12000
Quercetin 0.05000 0.01000
∑TPHPLC: 10.01