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: http://dx.doi.org/10.1016/j.lwt.2017.10.066

Year: 2018

Source:

Latin Name: Prunus dulcis Mill. D.A. Webb
Common Name: Almond
Cultivar/variety: N.A.
Class: Nut
Part: Skin
Origin: Italy
Industry: Nut processing
Industrial process step: Blanching
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 585 ± 5 g/kg

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: No
Thermal/Non Thermal: No
Particle Size: 450-500 μm

Extraction:

Technique: Solid-liquid extraction
Solvent: Ethyl acetate
Hydrolysis: Yes

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 1803.1
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
Protocatechuic acid 92.40000 2.80000 Catechin 201.00000 8.00000
p-Hydroxybenzoic acid 32.80000 0.10000 Epicatechin 1393.00000 25.00000
Vanillic acid 19.90000 0.10000 Kaempferol 14.90000 1.30000
Naringenin-7-O-glucoside 10.50000 1.90000
Isorhamnetin 38.60000 2.90000
∑TPHPLC: 1803.1