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.foodchem.2017.06.150

Year: 2018

Source:

Latin Name: Olea europaea
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Argentina
Industry: Oil production
Industrial process step: Oil Extraction
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: NADES
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 669.433
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
Caffeic acid 3.22500 0.60100 Rutin 12.62000 1.12800 Hydroxytyrosol 111.05300 2.44000
Ferulic acid 8.16100 0.61700 Apigenin 79.32800 0.80400 Tyrosol 1.35600 0.04800
Luteolin 453.69000 1.48500
∑TPHPLC: 669.433