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/10.3390/molecules21070832

Year: 2016

Source:

Latin Name: Actinidia chinensis Planch.
Common Name: Kiwi
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: China
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: No
Thermal/Non Thermal: No
Particle Size: 0.30–0.50 mm

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 424.81
Unit: mg·g−1 KSP

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
Protocatechuic acid 96.80000 1.93000
p-Hydroxybenzoic acid 186.32000 3.05000
Caffeic acid 40.40000 1.73000
p-Coumaric acid 81.65000 2.25000
Ferulic acid 19.64000 1.12000
∑TPHPLC: 424.81