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/antiox8100460

Year: 2019

Source:

Latin Name: Corylus avellana 
Common Name: Hazelnut
Cultivar/variety: N.A.
Class: Nut
Part: Receptacle
Origin: Romania
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: ˂200 µm

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g dw
TPspectrophotometric: 370.42
TPhplc: 419.49344
Unit: μg/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
Syringic acid 2.57709 0.00000 Epicatechin 3.61175 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Gallic acid 63.59300 0.00000 Catechin 201.95000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Protocatechuic acid 131.15300 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 16.60860 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 419.49344