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.jcs.2020.103039

Year: 2020

Source:

Latin Name: Oryza sativa L.
Common Name: Rice
Cultivar/variety: N.A.
Class: Cereal
Part: Bran
Origin: Portugal
Industry: Cereal processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 5.91±0.1%

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: Other
Thermal/Non Thermal: Alkaline hydrolysis
Particle Size: N.A.

Extraction:

Technique: Enzyme-assisted extraction
Solvent: Water
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 27.3
TPhplc: 38.26
Unit: mg/g extract

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
Ferulic acid 13.19000 0.50000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 12.93000 0.25000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ellagic acid 8.72000 0.13000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Cinnamic acid 3.42000 0.63000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 38.26