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/antiox10071150

Year: 2021

Source:

Latin Name: Olea europaea L.
Common Name: Olive
Cultivar/variety: Biancolilla, Cerasuola and Nocellara
Class: Fruit
Part: Pomace
Origin: Spain
Industry: Oil 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: Supercritical Fluid Extraction
Drying: Freeze drying
Thermal/Non Thermal: No
Particle Size: N.A.

Extraction:

Technique: Pressurized-liquid extraction
Solvent: Aqueous ethanol
Hydrolysis: No

Total Phenols Content:

Unit: mg/g
TPspectrophotometric: 282
TPhplc: 14.2
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
Hydroxytyrosol 4.40000 0.70000
Oleuropein 5.70000 0.80000
Tyrosol 4.10000 0.80000
∑TPHPLC: 14.2