Food
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Food name Side stream Component group Component Value Unit Description Reference
Potato Potato Cinnamic acid derivatives Caffeic acid 0.5 mg/100g DM Genotype: Divina. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 1.3 mg/100g DM Genotype: La Ratte. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 4.6 mg/100g DM Genotype: SVG-1. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 9.6 mg/100g DM Genotype: Yukon goldher genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 11.6 mg/100g DM Genotype: Burbank. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 47.6 mg/100g DM Genotype: Pollunta chata. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Potato Potato Cinnamic acid derivatives Caffeic acid 23.7 mg/100g DM Genotype: Yuguima. Other genotypes in publication. HPLC profiling of phenolics in diverse potato genotypes
Coffee Coffee grounds Cinnamic acid derivatives Chlorogenic Acid Total 5.6 mg/g Spent coffee grounds, medium roasted, arabica Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro
Coffee Coffee grounds Cinnamic acid derivatives Chlorogenic Acid Total 1.8 mg/g Spent coffee grounds, dark roasted, arabica Spent coffee grounds, an innovative source of colonic fermentable compounds, inhibit inflammatory mediators in vitro
Potato Potato peel Cinnamic acid derivatives Chlorogenic Acid Total 24.06 mg/100g Potato peel waste extracted using methanol 4 degrees C Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation
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