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.jff.2017.05.057

Year: 2017

Source:

Latin Name: Crocus sativus L.
Common Name: Saffron
Cultivar/variety: N.A.
Class: Herb
Part: Bract
Origin: Morocco
Industry: Herb processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

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

Total Phenols Content:

Unit: mg /g
TPspectrophotometric: 49
TPhplc: 151.1
Unit: µg/g dw

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
Quercetin-3,4′-di-O-glucoside 6.00000 1.30000
Malvidin 3-O-glucoside 13.60000 1.80000
Malvidin 3-p-coumaroyl-rutinoside 131.50000 30.70000
∑TPHPLC: 151.1