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.indcrop.2017.10.009

Year: 2018

Source:

Latin Name: Citrus reticulata Blanco
Common Name: Tangerine
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: Portugal
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 4
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 56.4
TPhplc: 72.941
Unit: mg/g dry weight

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
Chlorogenic acid 0.54800 0.02700 Naringin 9.44600 0.33800
Caffeic acid 1.35900 0.02100 Rutin 6.44500 0.10000
Ferulic acid 1.97700 0.17800 Hesperidin 44.65100 0.79600
Tangeretin 7.65500 0.36300
Hesperitin 0.24100 0.00600
Naringenin 0.38400 0.01700
Quercetin 0.23500 0.10200
∑TPHPLC: 72.941