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: Bract,Leaf
Origin: Greece
Industry: Agricultural waste
Industrial process step: Pruning
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: Solid-liquid extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g raw material d.w.
TPspectrophotometric: 28.74
TPhplc: 13602.2
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 19.60000 2.90000 Luteolin 41.10000 8.00000 0.00000 0.00000 0.00000 0.00000 Oleuropein 8908.50000 88.70000
Vanillin 522.70000 7.00000 Rutin 3465.00000 34.50000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 645.30000 35.20000
∑TPHPLC: 13602.2