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.foodchem.2017.04.065

Year: 2017

Source:

Latin Name: Triticum aestivum L.
Common Name: Purple wheat
Cultivar/variety: Rosso
Class: Cereal
Part: Bran
Origin: Italy
Industry: Cereal processing
Industrial process step:
Scale: Laboratory
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: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: Yes

Total Phenols Content:

Unit: mg/ kg dw
TPspectrophotometric: 271
TPhplc: 2932.34
Unit: mg/kg 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
Free ferulic acid 4.19000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Free vanillic acid 7.15000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Bound ferulic acid 2825.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Bound ellagic acid 96.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 2932.34