PhInd

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: Mix

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: 5.4

TPhplc: 6134.34

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	25.00000		Kaempherol-3-o-sophoroside	3.70000								Glucoiberverin	1.10000
5-Caffeoyl quinic acid	17.00000		Quercetin-3-diglucoside-7-glucoside	0.60000								Glucoiberin	77.80000
Sinapic acid	30.70000											Glucoerucin	82.00000
												Glucoraphanin	1646.60000
												Glucoraphanin	3374.30000
												Gluconapin	30.80000
												Progoitrin	0.84000
												Glucoalyssin	5.50000
												Glucobrassicin	184.90000
												Neoglucobrassin	491.30000
												4-Hydroxyglucobrassicin	2.80000
												4-Methoxyglucobrassicin	159.40000

∑TPHPLC: 6134.34