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.lwt.2020.110621

Year: 2021

Source:

Latin Name: Olea europaea L.
Common Name: Olive
Cultivar/variety: Biancolilla, Cerasuola and Nocellara
Class: Fruit
Part: Pressed cake
Origin: USA
Industry: Oil production
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: N.A.

Pretreatment:

Sample: Non-treated
Defatting: No
Drying: No
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Enzyme-assisted extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg/g
TPspectrophotometric: 373
TPhplc: 1248.77
Unit: mg/kg

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
Protocatechuic acid 18.48000 0.03000 Hydroxytyrosol 24.40000 0.10000
Vanillic acid 84.00000 1.00000 Tyrosol 19.10000 0.30000
Caffeic acid 10.56000 0.03000 Homovanillic acid 3.60000 0.20000
p-Coumaric acid 25.70000 0.30000 Elenolic acid 1029.00000 8.00000
Ferulic acid 33.60000 0.60000
m-Coumaric acid 0.33000 0.02000
∑TPHPLC: 1248.77