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.2017.02.150

Year: 2017

Source:

Latin Name: Solanum tuberosum subsp. andigena
Common Name: Andean potato
Cultivar/variety: Santa María
Class: Vegetable
Part: Skin
Origin: Argentina
Industry: Vegetable processing
Industrial process step: Peeling
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 909.45
Unit:  µg/g FW

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
Chlorogenic acid 497.00000 33.40000 Catechin 20.00000 3.10000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 34.80000 3.17000 Epicatechin 2.74000 0.08000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Cyanidin 3.01000 0.43000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Pelargonidin 302.00000 27.38000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Peonidin 49.90000 9.72000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 909.45