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: Waicha
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: 120.6
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 52.40000 3.40000 Catechin 3.80000 0.27000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 12.90000 0.79000 Cyanidin 1.14000 0.11000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Pelargonidin 44.81000 6.79000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Peonidin 5.55000 0.37000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 120.6