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/10.1039/D0FO02293D

Year: 2020

Source:

Latin Name: Olea europaea L.
Common Name: Olive
Cultivar/variety: Frantoio and Moraiolo
Class: Fruit
Part: Pâté
Origin: Italy
Industry: Oil production
Industrial process step: Oil Extraction
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: Commercially Defatted
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: 1–10 nm

Extraction:

Technique: Solid-liquid extraction
Solvent: Aqueous methanol
Hydrolysis: Yes

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 11275
Unit: mg/kg 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
Hydroxytyrosol 9764.00000 400.00000
Tyrosol 1511.00000 125.00000
∑TPHPLC: 11275