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.supflu.2018.03.015

Year: 2018

Source:

Latin Name: Citrus sinensis
Common Name: Orange
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: Brazil
Industry: Fruit processing
Industrial process step: Juice extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 2
Moisture Content: 6.64±1.45%

Pretreatment:

Sample: Pretreated
Defatting: Supercritical Fluid Extraction
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Subcritical water extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g defatted orange peel
TPspectrophotometric: 31.70
TPhplc: 22.33
Unit: mg /g defatted orange peel

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 20.00000 0.66000
Narirutin 2.33000 0.01000
∑TPHPLC: 22.33