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/10.1111/jfbc.13148

Year: 2020

Source:

Latin Name: Rosmarinus officinalis L.
Common Name: Rosemary
Cultivar/variety: N.A.
Class: Herb
Part: Leaf,Stem
Origin: Morocco
Industry: Herb processing
Industrial process step:
Scale: Industrial
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: N.A.
TPspectrophotometric: N.A.
TPhplc: 1362.77
Unit: mg/100 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
Caffeic acid 10.22000 0.62000 Apigenin 2.21000 0.28000 Carnosol 925.32000 6.87000
Rosmarinic acid 123.81000 9.82000 Apigenin-7-O-glucoside 2.94000 0.06000 Carnosic acid 298.27000 40.46000
∑TPHPLC: 1362.77