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.wasman.2019.07.009

Year: 2019

Source:

Latin Name: Coffea
Common Name: Coffee
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Spain
Industry: HoReCa
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 53.7±0.6%

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g DW
TPspectrophotometric: 29
TPhplc: 1.07
Unit: mg/g DW sample

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
Chlorogenic acid 0.37000 0.07000 Rutin 0.02800 0.00900 Resveratrol 0.14000 0.00700
3,4-Dihydroxybenzoic ac 0.05000 0.02000 Quercetin 0.01200 0.00100
p-Coumaric acid 0.31000 0.02000
trans-Ferulic acid 0.16000 0.01000
∑TPHPLC: 1.07