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/10.3390/foods9091206

Year: 2020

Source:

Latin Name: Actinidia deliciosa L.
Common Name: Kiwi
Cultivar/variety: Hayward
Class: Fruit
Part: Peel
Origin: Brazil
Industry: Fruit processing
Industrial process step:
Scale: Laboratory
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Pretreated
Defatting: No
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

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

Total Phenols Content:

Unit: mg GAE/g sample
TPspectrophotometric: 5.30
TPhplc: 41.2
Unit: mg/g 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 1.10000 0.90000 Catechin 1.50000 0.20000
Caftaric acid 4.20000 0.40000 Epicatechin gallate 1.10000 0.90000
Chlorogenic acid 3.20000 0.50000 Quercetin 3-O-glucuronide 4.50000 0.30000
p-Hydroxybenzoic acid 2.80000 0.10000 Kaempferol-3-O-glucoside 1.20000 0.80000
Syringic acid 2.10000 0.10000 Diosmin 1.70000 0.10000
Coumaric acid 4.10000 0.80000 Quercetin 5.40000 0.20000
Ferulic acid 1.20000 0.70000 Kaempferol 7.10000 0.70000
∑TPHPLC: 41.2