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.foodchem.2019.125308

Year: 2020

Source:

Latin Name: Mangifera indica L.
Common Name: Mango
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: India
Industry: Fruit processing
Industrial process step: Peeling
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: g GAE/100g DW sample
TPspectrophotometric: 28.01
TPhplc: 1342.34
Unit: mg/100g 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
Ferulic acid 26.29000 0.01000 Epicatechin 1311.44000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Rosmarinic acid 4.61000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 1342.34