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: Leaf
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: 56.47
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 11.15000 0.43000
4-p-Coumaroylquinic acid 15.09000 0.58000
4-O-Feruloylquinic acid 6.76000 0.27000
Diferuloyl hexaric acid isome 13.18000 0.51000
Diferuloyl hexaric acid isomer 2 1.09000 0.05000
Diferuloyl hexaric acid isomer 3 1.72000 0.07000
Diferuloyl hexaric acid isomer 4 6.55000 0.26000
Diferuloyl hexaric acid isomer 5 0.93000 0.04000
∑TPHPLC: 56.47