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: Aspirant Bouchet
Class: Fruit
Part: Pomace
Origin: Argentina
Industry: Wine production
Industrial process step: Fermentation
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: 3463.5
Unit: μg g−1 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 99.60000 14.60000 (+)-Catechin 974.80000 185.60000 Trans-resveratrol 6.90000 0.80000
Syringic acid 843.40000 69.80000 (−)-Epicatechin 1302.10000 202.80000
Caffeic acid 9.90000 0.50000 (−)-Gallocatechin 89.60000 5.40000
p-Coumaric acid 13.90000 1.60000 Quercetin 115.40000 22.60000
Ferulic acid 7.90000 8.00000
∑TPHPLC: 3463.5