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.jff.2018.12.002

Year: 2019

Source:

Latin Name: Passiflora edulis f.Flavicarpa
Common Name: Passion fruit
Cultivar/variety: N.A.
Class: Fruit
Part: Peel,Seed
Origin: Brazil
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: ˂42 μm

Extraction:

Technique: Pressurized-liquid extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/mL FWE
TPspectrophotometric: 0.14
TPhplc: 14
Unit: mg/L FWE

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
Vanillic acid 1.00000 0.00000 Rutin 7.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Siringic acid 1.00000 0.00000 Quercitin 4.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gallic acid 1.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 14