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.foodchem.2017.11.021

Year: 2018

Source:

Latin Name: Brasscia oleracea
Common Name: Broccoli
Cultivar/variety: Italica
Class: Vegetable
Part: Stalk
Origin: Canada
Industry: Vegetable 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: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous ethanol,Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/ g DW
TPspectrophotometric: 3.8
TPhplc: 3498
Unit: mg/ kg 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
3-Caffeoyl quinic acid 35.00000 Glucoiberverin 4.50000
5-Caffeoyl quinic acid 18.30000 Glucoiberin 86.10000
Sinapic acid 21.30000 Glucoerucin 245.20000
Glucoraphanin 591.80000
Glucoraphanin 1586.60000
Gluconapin 34.30000
Glucoalyssin 7.70000
Glucobrassicin 100.00000
Neoglucobrassin 472.40000
4-Methoxyglucobrassicin 294.80000
∑TPHPLC: 3498