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.2019.101481

Year: 2020

Source:

Latin Name: Citrus sinensis
Common Name: Orange
Cultivar/variety: N.A.
Class: Fruit
Part: Peel,Seed
Origin: Brazil
Industry: Fruit processing
Industrial process step: Pectin extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Mixture
Hydrolysis: Yes

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 59.37
Unit: mg/g extract

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
Narirutin 0.52000 0.01000
Hesperidin 11.11000 0.39000
Naringenin 3.49000 0.10000
Hesperetin 43.70000 0.79000
Diosmetin 0.18000 0.01000
Tangeritin 0.37000 0.02000
∑TPHPLC: 59.37