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: Microwave-assisted extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 15347.8
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 23.50000 3.40000 0.00000 0.00000 0.00000 0.00000 Oleuropein 10602.20000 563.90000
Vanillin 397.70000 28.30000 Rutin 3768.50000 292.50000 0.00000 0.00000 0.00000 0.00000 Hydroxytyrosol 555.90000 786.20000
∑TPHPLC: 15347.8