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.indcrop.2017.01.028

Year: 2017

Source:

Latin Name: Salvia officinalis L.
Common Name: Sage
Cultivar/variety: N.A.
Class: Herb
Part: Herbal dust
Origin: Montenegro
Industry: Herb processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: < 0.315 mm

Extraction:

Technique: Microwave-assisted extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: mg/100 g dw
TPspectrophotometric: 9903
TPhplc: 1753.13
Unit: mg/100 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
Caffeic acid 18.07000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 5.53000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 4.72000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Rosmarinic acid 1724.81000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 1753.13