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/foods10092201

Year: 2021

Source:

Latin Name: Mangifera indica L.
Common Name: Mango
Cultivar/variety: N.A.
Class: Fruit
Part: Peel
Origin: Israel
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: 496 ± 71 µm

Extraction:

Technique: Supercritical fluid extraction
Solvent: Co-solvent,Supercritical CO2
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 48.02
Unit: μg/g

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 0.24000 0.05000 Aromadendrin 0.02000 1.82000 Mangiferin 0.48000 10.95000
Chlorogenic acid 0.02000 8.97000 Avicularin 4.49000 4.05000 Phlorizin 0.06000 3.75000
Ferulic acid 0.21000 1.73000 Astragalin 0.64000 3.96000
p-Cumaric acid 0.76000 2.65000 Hyperin 10.73000 2.05000
Gallic acid 13.13000 7.87000 Catechin 1.45000 4.50000
Protocatechuic acid 0.55000 60.96000 Taxifolin 0.27000 0.75000
Naringenin 0.14000 3.79000
Epicatechin 0.01000 1.16000
Kaempferol 0.09000 1.56000
Isoquercetin 11.11000 0.06000
Quercetin 1.92000 5.28000
Quercitrin 1.70000 0.68000
∑TPHPLC: 48.02