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.2015.06.101

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Cabernet Sauvignon
Class: Fruit
Part: Pomace
Origin: Argentina
Industry: Wine production
Industrial process step: Vinification
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
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: 9747
Unit: µg/g GPE

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 340.40000 25.30000 Catechin 4397.20000 507.60000 Polydatin 11.20000 0.50000 0.00000 0.00000 0.00000 0.00000
Syringic acid 558.90000 27.20000 Epicatechin 2069.60000 304.30000 Trans-resveratrol 15.90000 0.30000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 21.70000 2.93000 Gallocatechin 208.10000 3.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 21.60000 2.30000 Quercetin 2092.50000 113.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 9.90000 0.30000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 9747