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/10.1111/jfpe.13191

Year: 2019

Source:

Latin Name: Coffea arabica
Common Name: Coffee
Cultivar/variety: N.A.
Class: Fruit
Part: Skin
Origin: Italy
Industry: Coffee processing
Industrial process step: Flakes drying
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: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE /g sample
TPspectrophotometric: 8.94
TPhplc: 46.25
Unit: μg/mL

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
3-Chlorogenic acid 17.01000 0.36000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
4-Chlorogenic acid 26.46000 1.96000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
5-Chlorogenic acid  2.78000 0.43000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 46.25