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.2017.08.114

Year: 2018

Source:

Latin Name: Citrus reticulata Blanco
Common Name: Mandarin
Cultivar/variety: Sainampueng
Class: Fruit
Part: Peel
Origin: Thailand
Industry: Fruit processing
Industrial process step: Peeling
Scale: Laboratory
Number of Lots: 3
Number of Replicates Within One Lot: 3
Moisture Content: 9-10%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: < 300μm

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous acetone
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/100g DW
TPspectrophotometric: 15263.32
TPhplc: 6435.53
Unit: mg/100g 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
Hesperidin 6435.53000
∑TPHPLC: 6435.53