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.jfoodeng.2019.03.008

Year: 2019

Source:

Latin Name: Corylus avellana L.
Common Name: Hazelnut
Cultivar/variety: N.A.
Class: Nut
Part: Shell
Origin: Spain
Industry: Nut processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Shade drying
Thermal/Non Thermal: No
Particle Size: 0.250–1 mm

Extraction:

Technique: Pressurized-liquid extraction
Solvent: Water
Hydrolysis: Yes

Total Phenols Content:

Unit: g GAE/100 g DW
TPspectrophotometric: 3.37
TPhplc: 855.58
Unit: mg/100 g HS

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 177.92000 0.00000 Catechin 298.00000 0.00000 0.00000 0.00000 0.00000 0.00000 3,4-Dihydroxybenzaldehyde 67.07000 0.00000
Vanillic acid 38.67000 0.00000 (-)Epicatechin 137.20000 0.00000 0.00000 0.00000 0.00000 0.00000 Vanillin 92.32000 0.00000
p-Coumaric acid 18.84000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ellagic acid 25.56000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 855.58