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.cep.2020.107911

Year: 2020

Source:

Latin Name: Coffea canephora
Common Name: Coffee
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Italy
Industry: HoReCa
Industrial process step: Coffee Brewing
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 7%

Pretreatment:

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

Extraction:

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

Total Phenols Content:

Unit: mg Caffeic acid equivalents/g DW sample
TPspectrophotometric: 43
TPhplc: 5.80
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
Chlorogenic acid 5.80000 0.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 5.8