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.2016.11.013

Year: 2017

Source:

Latin Name: Vitis vinifera L.
Common Name: Grape
Cultivar/variety: Barbera
Class: Fruit
Part: Skin
Origin: Italy
Industry: Wine production
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: No
Thermal/Non Thermal: Ozone
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 81.62
Unit: g/100 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
Cyanidin-3-glucoside 8.97000 0.16000
Peonidin-3-glucoside 10.15000 0.34000
Delphinidin-3-glucoside 10.86000 0.25000
Petunidin-3-glucoside 11.18000 0.37000
Malvidin-3-glucoside 40.46000 0.39000
∑TPHPLC: 81.62