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/10.1080/10412905.2016.1216899

Year: 2017

Source:

Latin Name: Pistacia vera L.
Common Name: Pistachio
Cultivar/variety: Uzun
Class: Nut
Part: Hull/Husk
Origin: Turkey
Industry: Nut processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Other
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: GAE mg/kg
TPspectrophotometric: 33.27
TPhplc: 10122.49
Unit: μg/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
Gallic acid 5505.33000 236.72000 Catechin 1920.65000 32.65000
Protocatechuic acid 207.07000 4.76000 Epicatechin 22.59000 0.67000
Rutin 428.87000 17.58000
Eriodictyol-7-O-glucoside 1341.23000 57.67000
Naringenin 254.19000 5.84000
Luteolin 3.98000 0.06000
Eriodictyol 149.99000 4.49000
Quercetin 169.44000 6.94000
Naringenin 119.15000 3.57000
∑TPHPLC: 10122.49