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/10.3390/app11146416

Year: 2021

Source:

Latin Name: Actinidia deliciosa
Common Name: Kiwi
Cultivar/variety: Hayward
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: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Ultrasound-assisted extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: mg/g
TPspectrophotometric: 1.51
TPhplc: 1.5088
Unit: mg/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
B-type (Epi)catechin dimer 0.43200 0.00600
Epicatechin 0.78000 0.04000
Quercetin-3-O-glucoside 0.15000 0.00300
Quercetin-3-O-rhamnoside 0.14680 0.00020
∑TPHPLC: 1.5088