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.bcab.2020.101851

Year: 2020

Source:

Latin Name: Tamarindus indica L.
Common Name: Tamarind
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Brazil
Industry: Fruit processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 50.00%

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Oven drying
Thermal/Non Thermal: Autoclaving,Fermentation
Particle Size: 0.01 mm

Extraction:

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

Total Phenols Content:

Unit: mg GAE/100g DW sample
TPspectrophotometric: 5467.2
TPhplc: 0.99
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
Gallic acid 0.54200 0.00300 Catechin 0.15900 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
Protocatechiuc acid 0.00600 0.00000 Epicatechin gallate 0.10200 0.00200 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epigallocatechin 0.14700 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epigallocatechin gallate 0.02800 0.00200 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Ethyl gallate 0.01000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 0.994