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.2017.03.060

Year: 2017

Source:

Latin Name: Rubus fruticosus
Common Name: Blackberry
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Brazil
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 29.86 %

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Pressurized-liquid extraction,Ultrasound-assisted extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: mg/g dw
TPspectrophotometric: 8.84
TPhplc: 1.4
Unit: mg/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
0.00000 0.00000 Cyanidin-3-O-glucoside 1.24000 0.12000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Cyanidin-3-O-rutinoside 0.11000 0.02000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Cyanidin-3-O-malonyl-glucoside 0.02000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Cyanidin-3-O-dioxalyl-glucoside 0.03000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 1.4