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.foodres.2018.07.051

Year: 2018

Source:

Latin Name: Puya chilensis Mol.
Common Name: Chagual
Cultivar/variety: N.A.
Class: Vegetable
Part: Root
Origin: Chile
Industry: Vegetable processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Methanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 283.3
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
5-Caffeoylquinic acid 124.08000 4.75000
4-p-Coumaroylquinic acid 48.99000 1.88000
4-O-Feruloylquinic acid 13.65000 0.53000
Diferuloyl hexaric acid isomer 1 38.25000 1.47000
Diferuloyl hexaric acid isomer 2 6.46000 0.25000
Diferuloyl hexaric acid isomer 3 11.69000 0.45000
Diferuloyl hexaric acid isomer 4 32.81000 1.26000
Diferuloyl hexaric acid isomer 5 7.37000 0.29000
∑TPHPLC: 283.3