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.ifset.2018.07.001

Year: 2018

Source:

Latin Name: Olea europaea L.
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: Greece
Industry: Oil production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 45%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Other
Thermal/Non Thermal: No
Particle Size: 1 mm

Extraction:

Technique: DES-assisted extraction
Solvent: NADES
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g dw
TPspectrophotometric: 34.08
TPhplc: 18.31
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
Caffeic acid 0.01000 0.00000 Rutin 1.71000 0.12000 Oleuropein 12.86000 0.09000
Luteolin 0.12000 0.01000 Hydroxytyrosol 3.37000 0.09000
Vanillin 0.24000 0.04000
∑TPHPLC: 18.31