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/10.1039/C5RA24530C

Year: 2016

Source:

Latin Name: Pistacia vera L.
Common Name: Pistachio
Cultivar/variety: N.A.
Class: Nut
Part: Shell
Origin: Turkey
Industry: Nut processing
Industrial process step: Peeling
Scale: Industrial
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,Methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g of extract
TPspectrophotometric: 33.65
TPhplc: 23410
Unit: mg/100 g of extract

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 13205.00000 396.00000 Epicatechin 980.00000 42.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Protocatechuic acid 1000.00000 35.00000 Hesperidin 120.00000 3.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Hydroxybenzoic acid 7400.00000 212.00000 Quercetin 255.00000 11.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 155.00000 11.00000 Apigenin 145.00000 5.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Syringic acid 80.00000 1.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 70.00000 4.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 23410