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.2020.110785

Year: 2021

Source:

Latin Name: Eugenia pyriformis Cambess
Common Name: Uvaia
Cultivar/variety: N.A.
Class: Fruit
Part: Seed
Origin: Brazil
Industry: Fruit processing
Industrial process step:
Scale: Industrial
Number of Lots: 1
Number of Replicates Within One Lot: 3
Moisture Content: 94.50%

Pretreatment:

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

Extraction:

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

Total Phenols Content:

Unit: mg GAE/100 g
TPspectrophotometric: 58.867
TPhplc: 20.925
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
Chlorogenic acid 0.65400 0.00000 Myricetin 0.32300 0.00200 Ellagic acid 9.40700 0.00000
p-Coumaric acid 0.09600 0.00100 Quercetin 0.08300 0.00000
Gallic acid 8.11900 0.00000 Rutin 2.24300 0.00000
∑TPHPLC: 20.925