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.arabjc.2012.07.002

Year: 2017

Source:

Latin Name: Olea europaea
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Jordan
Industry: Oil production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 1
Moisture Content: 35.1 ± 2.5%

Pretreatment:

Sample: Pretreated
Defatting: Commercially Defatted
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: mg GAE/100 g dw
TPspectrophotometric: 4287.3
TPhplc: 4064.2
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
Gallic acid 359.20000 Catechin 261.40000
Protocatechuic acid 44.00000 Epicatenchin 62.50000
Gentisic acid 14.20000
Chlorogenic acid 83.90000
Vanillic acid 1288.90000
Syringic acid 64.30000
Caffeic acid 1732.30000
Benzoic acid 153.50000
∑TPHPLC: 4064.2