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.2020.110200

Year: 2020

Source:

Latin Name: Psidium guayaba L.
Common Name: Guava
Cultivar/variety: N.A.
Class: Fruit
Part: Bark,Seed
Origin: Brazil
Industry: Fruit processing
Industrial process step: Depulping
Scale: Industrial
Number of Lots: 3
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: No
Thermal/Non Thermal: Autoclaving,Fermentation
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous methanol,Methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/100g sample
TPspectrophotometric: 60.62
TPhplc: 0.26
Unit: mg/100g 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 0.01000 0.01000 Kaempferol 0.10000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Myricetin 0.08000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Quercetin 0.02000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin A2 0.04000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Procyanidin B1 0.01000 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 0.26