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.2018.01.131

Year: 2018

Source:

Latin Name: Lavandula angustifolia
Common Name: Lavender
Cultivar/variety: N.A.
Class: Herb
Part: Mix
Origin: Bulgaria
Industry: Herb 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: Vacuum drying
Thermal/Non Thermal: No
Particle Size: ˂0.5 mm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g waste DW
TPspectrophotometric: 11.58
TPhplc: 12.98
Unit: mg/g 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
Neochlorogenic acid 0.59000 0.05000 Quercetin 0.31000 0.04000
Caffeic acid 0.68000 0.06000 Quercetin-3-β-glucoside 2.05000 0.32000
p-Coumaric acid 1.36000 0.12000 Myricetin 0.61000 0.07000
Ferulic acid 0.29000 0.05000 Kaempferol 0.24000 0.04000
3, 4-Dihydroxy-benzoic acid 0.71000 0.09000 Naringin 0.91000 0.08000
Rosmarinic acid 2.56000 0.43000 Naringenin 0.08000 0.01000
Catechin 1.69000 0.14000
Epicatechin 0.90000 0.09000
∑TPHPLC: 12.98