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/10.1007/s12649-016-9533-1

Year: 2016

Source:

Latin Name: Olea europaea. L
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Kernel
Origin: Greece
Industry: Oil production
Industrial process step: Oil Extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 5%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂1 mm

Extraction:

Technique: Microwave-assisted extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 2404.8
Unit: µg/g d.w

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
Caffeic acid 1.60000 0.00000 0.00000 0.00000 0.00000 0.00000 Oleuropein 289.40000 12.90000
Vanillin 12.10000 3.10000 Rutin 85.80000 3.60000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 1284.20000 4.20000
0.00000 0.00000 Luteolin 731.70000 2.40000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 2404.8