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/10.1007/s11694-018-00027-x

Year: 2019

Source:

Latin Name: Vitis labrusca L.
Common Name: Grape
Cultivar/variety: Isabel
Class: Fruit
Part: Pomace
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: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g dw
TPspectrophotometric: 35.10
TPhplc: 54.39
Unit: mg/100 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
Gallic acid 19.32000 0.10000 0.00000 0.00000 trans-Resveratrol 6.99000 0.17000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 2.35000 0.08000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 6.24000 0.13000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Cumaric acid 9.85000 0.32000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 9.64000 0.15000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 54.39