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.2020.127579

Year: 2021

Source:

Latin Name: Cucumis melo L
Common Name: Melon
Cultivar/variety: Inodorus
Class: Fruit
Part: Peel
Origin: Portugal
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: Oven drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Solid-liquid extraction
Solvent: Mixture
Hydrolysis: No

Total Phenols Content:

Unit: mg/100 g
TPspectrophotometric: 296.03
TPhplc: 283.59
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 90.03000 0.07000 Luteolin-6-glycoside 27.39000 2.39000
Vanillic acid 5.46000 0.02000 Luteolin-7-glycoside 110.53000 0.16000
Protocatechuic acid 0.77000 0.01000
4-Hydroxybenzoic acid 30.53000 0.09000
Caffeic acid 4.64000 0.03000
p-Coumaric acid 14.24000 0.01000
∑TPHPLC: 283.59