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.foodres.2020.109614

Year: 2020

Source:

Latin Name: Cassia fistula
Common Name: Canafistula
Cultivar/variety: N.A.
Class: Herb
Part: Pulp,Seed
Origin: Brazil
Industry: Herb processing
Industrial process step: Depulping,Pasterization
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: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous ethanol,Ethanol
Hydrolysis: Yes

Total Phenols Content:

Unit: mg GAE/ 100g extract
TPspectrophotometric: 3332.02
TPhplc: 596.82
Unit: µg/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
p-Coumaric acid 37.72000 1.25000 Kaempferol 9.16000 0.10000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Catechin 9.92000 0.25000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Epicatechin 9.45000 0.06000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Naringenin 530.57000 5.90000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 596.82