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.foodres.2016.09.009

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red and white grape
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Brazil
Industry: Wine production
Industrial process step: Fermentation
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Enzyme-assisted extraction,Ultrasound-assisted extraction
Solvent: Methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg gallic acid eq./g DM
TPspectrophotometric: 25.5
TPhplc: 1256.8
Unit: μg/g DM

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 290.70000 9.50000 Quercetin 150.60000 2.30000 Trans-resveratrol 13.90000 0.40000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 59.70000 3.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Catechin 575.90000 12.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B2 166.00000 5.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 1256.8