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: Enzyme-assisted extraction,Microwave-assisted extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 3707.6
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 10.80000 1.10000 0.00000 0.00000 0.00000 0.00000 Oleuropein 549.60000 23.40000
Vanillin 16.30000 4.20000 Rutin 200.90000 11.10000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 1175.10000 15.20000
0.00000 0.00000 Luteolin 1754.90000 181.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 3707.6