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/agriculture10020036

Year: 2020

Source:

Latin Name: Corylus avellana L.
Common Name: Hazelnut
Cultivar/variety: Barceloński
Class: Nut
Part: Skin
Origin: Poland
Industry: Nut processing
Industrial process step:
Scale: Laboratory
Number of Lots: 3
Number of Replicates Within One Lot: 3
Moisture Content: 6%

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: mg/kg FW sample
TPspectrophotometric: 39.85
TPhplc: 38.01
Unit: mg/kg FW 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 5.22000 0.16000 Quercetin- 3-O-rutinoside 0.30000 0.12000
Caffeic acid 5.06000 0.07000 Catechin 1.56000 0.06000
p-Coumaric acid 11.09000 0.12000 Epigallocatechin 1.03000 0.05000
Ferulic acid 2.47000 0.06000 Kaempferol- 3-O-glucoside 2.75000 0.02000
Quercetin 2.45000 0.07000
Apigenin 6.08000 0.00000
∑TPHPLC: 38.01