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.2016.06.001

Year: 2016

Source:

Latin Name: Olea europaea. L
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Pressed cake
Origin: Algeria
Industry: Oil production
Industrial process step: Oil Extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂500 µm

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 69883
Unit: µg/g

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
Luteolin-7-O-glucoside 6216.00000 7.00000 Oleuropein (IS1) 56174.00000 339.00000
Oleuropein (IS2) 7493.00000 539.00000
∑TPHPLC: 69883