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.foodres.2020.109622

Year: 2020

Source:

Latin Name: Theobroma cacao L.
Common Name: Cacao
Cultivar/variety: N.A.
Class: Fruit
Part: Shell
Origin: Brazil
Industry: Cacao processing
Industrial process step:
Scale: Industrial
Number of Lots: 2
Number of Replicates Within One Lot: 2
Moisture Content: 11%

Pretreatment:

Sample: Pretreated
Defatting: Organic Solvent Extraction
Drying: No
Thermal/Non Thermal: No
Particle Size: 540-890 µm

Extraction:

Technique: Solid-liquid extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 20.4
TPhplc: 3.71
Unit: mg/g 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
0.00000 0.00000 Catechin 0.15000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epicatechin 2.50000 0.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B2 1.06000 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 3.71