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.2018.06.154

Year: 2018

Source:

Latin Name: Solanum tuberosum L.
Common Name: Potato
Cultivar/variety: Daisy
Class: Vegetable
Part: Peel
Origin: Italy
Industry: Vegetable processing
Industrial process step: Blanching,Peeling
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: Blanching
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 7.225
Unit: mg/g d.w.

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
1-O-caffeoylquinic acid 1.38000 0.01000 Bis(dihydrocaffeoyl)-spermidine 0.02000 0.00100
Chlorogenic acid 4.10000 0.03000 Tris(dihydrocaffeoyl)-spermidine 0.02000 0.00030
4-O-caffeoylquinic acid 1.24000 0.02000 N-[2-hydroxy-2-(4-hydroxyphenyl)ethyl] ferulamide 0.10000 0.00200
Caffeic acid 0.16000 0.00100
5-O-feruloylquinic acid 0.08000 0.00100
Ferulic acid derivative 0.12000 0.00100
3,5-di-O-caffeoylquinic acid 0.00500 0.00100
∑TPHPLC: 7.225