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: http://dx.doi.org/10.1080/09637486.2016.1204595

Year: 2016

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Pinot noir
Class: Fruit
Part: Wine lee
Origin: Brazil
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: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g dry matter
TPspectrophotometric: 31.9
TPhplc: 80.8
Unit: µg/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
Caffeic acid 5.70000 0.10000 Catechin 4.30000 0.40000 trans-Resveratrol 3.00000 0.10000
Ferulic acid 1.10000 0.20000 Kaempferol 9.60000 0.60000
Gallic acid 1.10000 0.10000 Myricetin 7.80000 3.50000
p-Coumaric acid 1.80000 0.10000 Quercetin 42.40000 1.70000
Vanillic acid 3.80000 0.30000 Quercitrin 0.20000 0.01000
∑TPHPLC: 80.8