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/10.1039/C5GC02542G

Year: 2016

Source:

Latin Name: Zingiber officinale
Common Name: Ginger
Cultivar/variety: N.A.
Class: Herb
Part: Pressed cake
Origin: France
Industry: Herb processing
Industrial process step: Juice extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 2
Moisture Content: 25.40%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: No
Thermal/Non Thermal: Gravity,Microwave hydrodiffusion
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 0.9
Unit: g/100 g plant material 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
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 6-Gingerol 0.58000 0.00000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 8-Gingerol 0.11000 0.00000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 10-Gingerol 0.19000 0.00000
0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 6-Shogaol 0.02000 0.00000
∑TPHPLC: 0.9