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.foodres.2016.09.009

Year: 2016

Source:

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

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g DM
TPspectrophotometric: 50.9
TPhplc: 3314.05
Unit: μg/g DM

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 241.50000 6.60000 Rutin 84.60000 6.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Quercetin 35.00000 2.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Catechin 1907.50000 34.60000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B2 1045.45000 33.30000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 3314.05