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.foodchem.2019.04.075

Year: 2019

Source:

Latin Name: Olea europaea
Common Name: Olive
Cultivar/variety: Picual
Class: Fruit
Part: Leaf
Origin: Spain
Industry: Agricultural waste
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 1
Moisture Content: 48.56%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: 1.21 mm

Extraction:

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

Total Phenols Content:

Unit: mmolgallic acid/kg
TPspectrophotometric: 449.10
TPhplc: 67.43
Unit: g/kg

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
Luteolin-7-O-glucoside 2.69000 Oleuropein 64.74000
∑TPHPLC: 67.43