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.fbp.2020.07.017

Year: 2020

Source:

Latin Name: Origanum vulgare
Common Name: Oregano
Cultivar/variety: Hirtum
Class: Herb
Part: Aerial part
Origin: Greece
Industry: Herb processing
Industrial process step: Hydrodistillation
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 2
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: ˂500 μm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 54.72
TPhplc: 12.36
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
Rosmarinic acid 10.05000 2.50000 Apigenin 6,8-di-C-glycoside 2.31000 0.06000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 12.36