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.lwt.2018.11.013

Year: 2019

Source:

Latin Name: Coffea arabica
Common Name: Coffee
Cultivar/variety: Costa Rica
Class: Fruit
Part: Peel
Origin: Mexico
Industry: Coffee processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 8.64 ± 0.04%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Other
Thermal/Non Thermal: No
Particle Size: 45–60 µm

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: g GA/kg CP
TPspectrophotometric: 2.14
TPhplc: 0.355
Unit: mg/g CP

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 0.09700 0.02600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 0.04500 0.00600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 0.03400 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Sinapic acid 0.17900 0.00700 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 0.355