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/s13197-015-2120-9

Year: 2016

Source:

Latin Name: Baccurea sapida Muell. Arg
Common Name: Burmese grape
Cultivar/variety: N.A.
Class: Fruit
Part: Skin
Origin: India
Industry: Fruit processing
Industrial process step: Juice extraction
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 3.59 ± 0.19 g/100 g

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: 0.5 mm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/100 g
TPspectrophotometric: 1029.00
TPhplc: 5.64
Unit: mg/100 g

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 0.46000 0.11000 Catechin 2.33000 0.05000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 1.14000 0.03000 Quercetin 0.43000 0.02000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Coumaric acid 1.28000 0.07000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 5.64