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.fct.2021.112284

Year: 2021

Source:

Latin Name: Ribes nigrum
Common Name: Blackcurrant
Cultivar/variety: N.A.
Class: Fruit
Part: Pressed cake
Origin: Finland
Industry: Fruit processing
Industrial process step:
Scale: Industrial
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: Solid-liquid extraction
Solvent: Water
Hydrolysis: No

Total Phenols Content:

Unit: mg GAE/100 g
TPspectrophotometric: 944
TPhplc: 58.494
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
4-Hydroxycinnamic acid 0.30000 0.10000
Quercetin 21.10000 0.10000
Delphinidin 3-O-glucoside 7.36000 0.00000
Delphinidin 3-O-rutinoside 15.24000 0.00000
Cyanidin 3-O-glucoside 2.00000 0.00000
Cyanidin 3-O-rutinoside 11.59000 0.00000
Petunidin 3-O-rutinoside 0.42400 0.00000
Peonidin 3-O-rutinoside 0.24400 0.00000
Cyanidin-coumaroyl-glucoside 0.17300 0.00000
Petunidin-coumaroyl-glucoside 0.06300
∑TPHPLC: 58.494