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.2020.126808

Year: 2020

Source:

Latin Name: Carica papaya
Common Name: Papaya
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Kenya
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous methanol,Methanol
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/100g sample
TPspectrophotometric: 124.11
TPhplc: 185.90
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
p-Hydroxybenzoic acid 124.70000 2.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
2,4-Dihydroxybenzoic acid 37.20000 1.80000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Vanillic acid 3.10000 0.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Syringic acid 0.60000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
p-Coumaric acid 2.50000 0.20000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
trans-Ferulic acid 17.80000 0.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 185.9