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/10.3390/biom9120883

Year: 2019

Source:

Latin Name: Carya illinoinensis
Common Name: Pecan nut
Cultivar/variety: N.A.
Class: Nut
Part: Shell
Origin: Mexico
Industry: Nut processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 4.40 ± 0.06 %

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: Extrusion
Particle Size: ˂2 mm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g DW
TPspectrophotometric: 69.83
TPhplc: 5.23
Unit: μg/g dry shell

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
p-Hydroxybenzoic acid 0.88000 0.10000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gallic acid 1.55000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ellagic acid pentose 0.41000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ellagic acid 1.74000 0.17000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Di-methyl ellagic acid rhamnoside 0.32000 0.02000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Di methyl ellagic acid 0.33000 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 5.23