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.2020.110053

Year: 2021

Source:

Latin Name: Vitis vinifera L.
Common Name: Red grape
Cultivar/variety: Violeta
Class: Fruit
Part: Pomace
Origin: Brazil
Industry: Wine production
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: Ultrasound-assisted extraction
Solvent: Aqueous methanol
Hydrolysis: No

Total Phenols Content:

Unit: N.A.
TPspectrophotometric: N.A.
TPhplc: 312.8
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
trans-Ferulic acid 3.60000 0.05000 Cyanidin 3-O-glucoside 7.20000 0.08000 3-Hydroxytyrosol 8.30000 0.10000
p-Coumaric acid 4.00000 0.00000 Cyanidin 3,5-diglucoside 118.10000 2.79000
Caffeic acid 4.40000 0.02000 Peonidin 3-O-glucoside 2.40000 0.01000
Delphinidin 3-O-glucoside 34.30000 0.16000
Malvidin 3-O-glucoside 5.00000 0.14000
Malvidin 3,5-diglucoside 75.90000 0.01000
Rutin 3.70000 0.02000
Kaempferol 0.10000 0.00000
Catechin 45.80000 0.13000
∑TPHPLC: 312.8