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/10.3389/fnut.2020.00120

Year: 2020

Source:

Latin Name: Olea europaea L.
Common Name: Olive
Cultivar/variety: N.A.
Class: Fruit
Part: Pressed cake
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: Oven drying
Thermal/Non Thermal: Ozone,UV soft radiations
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Water
Hydrolysis: Yes

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 149.5
Unit: mg/g DW 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
Hydroxytyrosol 115.00000 4.00000
Tyrosol and derivatives 34.50000 1.30000
∑TPHPLC: 149.5