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/10.1016/j.foodchem.2016.05.047

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Tempranillo
Class: Fruit
Part: Pomace
Origin: Brazil
Industry: Wine production
Industrial process step: Fermentation
Scale: Industrial
Number of Lots: 2
Number of Replicates Within One Lot: 2
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Freeze drying
Thermal/Non Thermal: Enzyme-pretreated
Particle Size: ˂16 mesh (1mm)

Extraction:

Technique: Solid-liquid extraction
Solvent: Acetone,Aqueous acetone
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g DW
TPspectrophotometric: 24.70
TPhplc: 1501.45
Unit: µg/g dw

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
p-Coumaric acid 14.68000 0.69000 Catechin 226.30000 27.70000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gallic acid 71.68000 4.85000 Epicatechin 106.30000 7.15000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 18.49000 1.14000 Isorhamnetin 241.40000 63.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin dimer B 369.60000 26.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Prodelphinidin dimer A 453.00000 18.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 1501.45