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.2015.06.016

Year: 2016

Source:

Latin Name: Oryza sativa
Common Name: Rice
Cultivar/variety: N.A.
Class: Cereal
Part: Bran
Origin: Thailand
Industry: Cereal processing
Industrial process step: Milling
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: Commercially Defatted
Drying: No
Thermal/Non Thermal: No
Particle Size: 50 mesh

Extraction:

Technique: Solid-liquid extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 13.54
Unit: µg/ml

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
Protocatechuic acid 0.46000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 3.01000 0.14000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 7.05000 0.19000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 2.00000 0.16000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Sinapic acid 1.02000 0.13000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 13.54