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.lwt.2020.109361

Year: 2020

Source:

Latin Name: Theobroma cacao L.
Common Name: Cacao
Cultivar/variety: N.A.
Class: Fruit
Part: Shell
Origin: Spain
Industry: Cacao processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 4%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: No
Particle Size: 1 mm

Extraction:

Technique: Microwave-assisted extraction
Solvent: Water
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 35.9
TPhplc: 5.51
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
Caffeic acid 0.89000 0.07000 Epicatechin 2.03000 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Ferulic acid 0.51000 0.04000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Protocatechuic acid 1.32000 0.09000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Chlorogenic acid 0.76000 0.05000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 5.51