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/ijfs.14074

Year: 2019

Source:

Latin Name: Coffeea arabica
Common Name: Coffee
Cultivar/variety: N.A.
Class: Fruit
Part: Pressed cake
Origin: Brazil
Industry: Coffee 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: Vacuum drying
Thermal/Non Thermal: No
Particle Size: 0.177 mm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/100 g DW
TPspectrophotometric: 13108.29
TPhplc: 116.293
Unit: mg/g DM

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 0.05000 0.00000 Catechin 3.28400 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 64.95800 0.00000 Vanillin 0.94300 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 44.37500 0.00000 Resveratrol 0.31600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric 0.00400 0.00000 trans-Cinamic acid 0.16300 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 0.02100 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
m-Coumaric 0.00200 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
o-Coumaric 2.17700 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 116.293