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/s13197-016-2329-2

Year: 2016

Source:

Latin Name: Corylus jacquemontii
Common Name: Jacquemont’s hazelnut
Cultivar/variety: N.A.
Class: Nut
Part: Shell
Origin: India
Industry: Nut processing
Industrial process step: Cracking,Deshelling,Roasting
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 17.56
Unit: mg/kg dried 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 9.30000 2.40000 Quercetin 1.50000 3.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 0.30000 1.50000 Kaempferol 3.22000 1.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Syringic acid 3.24000 1.50000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 17.56