PhInd

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.2017.03.002

Year: 2017

Source:

Latin Name: Pyrus communis L.

Common Name: Pear

Cultivar/variety: Arbi Chiheb

Class: Fruit

Part: Peel

Origin: Tunisia

Industry: Fruit processing

Industrial process step:

Scale: Laboratory

Number of Lots: 3

Number of Replicates Within One Lot: 1

Moisture Content: N.A.

Pretreatment:

Sample: Pretreated

Defatting: No

Drying: Freeze drying

Thermal/Non Thermal: No

Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction

Solvent: Mixture

Hydrolysis: Yes

Total Phenols Content:

Unit: N.A.

TPspectrophotometric: N.A.

TPhplc: 40329

Unit: mg/kg fw

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
5’- Caffeoylquinic acid	2090.00000	0.00000	(+)-Catechin	155.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	(-)-Epicatechin	242.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Procyanidins	31800.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Rutin	1110.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Quercetin-3-O-galactoside	227.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Quercetin-3-O-glucoside	53.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Isorhamnetin-3-O-rutinoside	4410.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000
	0.00000	0.00000	Isorhamnetin-3-O-hexoside	242.00000	0.00000		0.00000	0.00000		0.00000	0.00000		0.00000	0.00000

∑TPHPLC: 40329