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.2018.06.046

Year: 2018

Source:

Latin Name: Lycium barbarum L.
Common Name: Goji berry
Cultivar/variety: N.A.
Class: Fruit
Part: Stem
Origin: Portugal
Industry: Fruit 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: Other
Thermal/Non Thermal: No
Particle Size: 20 mesh

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 72.22
Unit: mg/g extract

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
cis 3-O-Caffeoylquinic acid 0.36000 0.02000 Procyanidin dimer 6.20000 0.10000
trans 3-O-Caffeoylquinic acid 0.59000 0.02000 Quercetin-3-O-rutinoside 48.00000 1.00000
Galloylquinic acid 1.59000 0.01000 Kaempferol-3-O-rutinoside 0.83000 0.10000
trans 5-O-Caffeoylquinic acid 8.03000 0.01000
Sinapic acid hexoside 2.80000 0.01000
Sinapic acid hexoside 0.90000 0.01000
Caffeic acid 0.52000 0.01000
Tetragalloyl-glucose 2.40000 0.10000
∑TPHPLC: 72.22