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.ifset.2020.102445

Year: 2020

Source:

Latin Name: Lycopersicon esculentum L.
Common Name: Tomato
Cultivar/variety: N.A.
Class: Fruit
Part: Pomace
Origin: USA
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Freeze drying
Thermal/Non Thermal: Cold plasma
Particle Size: < 20 mesh

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g DW sample
TPspectrophotometric: 1.03
TPhplc: 2.50
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
Gallic acid 0.89200 0.02600 Quercetin-3-O-rutinoside 0.18900 0.00600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 0.76100 0.02400 Isoquercetin 0.02700 0.00100 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Caffeic acid 0.03300 0.00200 Quercetin 0.03400 0.00100 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
trans-Ferulic acid 0.06700 0.00700 Naringenin 0.49900 0.00600 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 2.502