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.arabjc.2018.03.002

Year: 2020

Source:

Latin Name: Cinnamomum japonicum Sieb.
Common Name: Japanese cinnamon
Cultivar/variety: N.A.
Class: Herb
Part: Leaf
Origin: China
Industry: Herb processing
Industrial process step: Microwave-assisted distillation
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 5
Moisture Content: 56%

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 10.43
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 Myricetin 0.21000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Quercetin 0.22000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Kaempferol 10.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 10.43