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: Vitis vinifera L.
Common Name: Grape
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Italy
Industry: Wine production
Industrial process step: Vinification
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: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 68.67
Unit: mg/g DW 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 0.03600 0.00200 Procyanidin B3 1.51000 0.02000
Catechin 1.00000 0.20000
Procyanidin C 0.43400 0.00900
Procyanidin B6 0.66000 0.01000
Procyanidin B2 0.78000 0.02000
Epicatechin 0.88000 0.03000
Procyanidin C 0.40000 0.01000
Epicatechin-3-gallate dimers 1.47000 0.06000
Catechin oligomers 17.00000 0.20000
Epicatechin-3-gallate dimers 12.70000 0.40000
Catechin/epicatechin trimers digallated 31.80000 0.60000
∑TPHPLC: 68.67