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/10.1016/j.foodchem.2020.127764

Year: 2021

Source:

Latin Name: Mangifera indica L.
Common Name: Mango
Cultivar/variety: N.A.
Class: Fruit
Part: Kernel
Origin: Spain
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 7%

Pretreatment:

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

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: mg/100 g
TPspectrophotometric: 7800
TPhplc: 1185.86
Unit: mg/100 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
Gallic acid 12.15000 0.01000 Trigalloyl glucose 1.59000 0.28000 Mangiferin 48.08000 0.76000
Galloylglucose 155.78000 0.37000 Tetragalloyl glucose 24.09000 2.23000
Galloyl diglucoside 12.14000 0.71000 Pentagalloyl glucose 140.25000 3.43000
5-Galloyl quinic acid 37.00000 1.59000 Hexagalloyl glucose 200.59000 4.22000
3-Galloyl quinic acid 5.75000 0.46000 Heptagalloyl glucose 11.90000 1.61000
Methylgallate 524.70000 32.39000 Maclurin C-glucoside 6.55000 0.32000
Digallic acid 1.48000 0.16000 Maclurin galloyl glucoside 1.98000 0.39000
Digalloyl glucose 1.83000 0.37000
∑TPHPLC: 1185.86