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.foodchem.2019.01.037

Year: 2019

Source:

Latin Name: Vitis vinifera L
Common Name: Grape
Cultivar/variety: Syrah
Class: Fruit
Part: Pomace
Origin: Argentina
Industry: Wine production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: <6%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: 0.25–2.38 mm

Extraction:

Technique: Enzyme-assisted extraction
Solvent: Buffer
Hydrolysis: No

Total Phenols Content:

Unit: g GAE/100 g of GP
TPspectrophotometric: 0.81
TPhplc: 0.376
Unit: g/100 g GP

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
Gallic acid 0.16000 0.00000 (+)-Catechin 0.02600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 0.01600 0.00000 Malvidin-3-O-glucoside 0.00400 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Syringic acid 0.17000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 0.376