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.jff.2019.103725

Year: 2020

Source:

Latin Name: Passiflora edulis Sim
Common Name: Purple passion fruit
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: China
Industry: Fruit processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 1
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: ˂400 µm

Extraction:

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

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 710.40
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
0.00000 0.00000 Cyanidin-3-O-glucoside 639.36000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Peonidin-3-O-glucoside 40.49000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
0.00000 0.00000 Cyanidin-3-O-rutinoside 30.55000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000 0.00000
∑TPHPLC: 710.4